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Old 06-28-2006, 02:45 AM   #21
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Originally Posted by Walker-san
Yeast is a living, growing fungus, and it undergoes a few life stages for fermentation.

The first thing it will do is multiply until it has reached a critical mass for your mixture/vessel. After this growth phase is done, THEN the yeast will actually start to ferment the mixture.

So, basically, what I'm saying is that it doesn't really matter how much yeast you put in. It will multiply to "fill" the container as it's first order of business.
Oh!! I didn't know that. So the more yeast one adds to the mixture, the quicker it will take for the process to complete because it doesn't take as long to reach critical mass.

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Originally Posted by Walker-san
So, for your first batch, it was not the AMOUNT of yeast that caused the yeasty flavor... it was the TYPE of yeast (baker's yeast). Using an actual brewer's yeast will solve that problem.

For your second batch (with proper wine yeast), the answer to this question:



is: that depends on how much liquid you have dissolved the sugar in.

The yeast will ferment until the alcohol content of the solution actually becomes toxic for the yeast and they die. Literally, the yeast will drown in it's own excrement. (Pleasant thought, isn't it?)

That yeast could ferment 100 lbs of sugar, if you put that sugar into enough liquid.

-walker
Thanks for that walker, I really appreciate the fact that you took the time to type all that out for me. You've helped me alot.

Let's say I've got 20 litres of juice, and a packet of Gervin Wine Yeast No.1 Strain GV1 (It's a bordaux yeast aperantly) How much sugar should be in the mix in total, including the sugar I add and the sugar already contained in the fruit.

Do you have a Sugar/Water ratio chart I could look at?

Is there anything else you recomend I add too?
I know you guys add nutrients and all other kinds of stuff to your brews.
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Old 06-28-2006, 05:36 AM   #22
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Quote:
Originally Posted by GWF
Oh!! I didn't know that. So the more yeast one adds to the mixture, the quicker it will take for the process to complete because it doesn't take as long to reach critical mass.
exactly. this time between pitching the yeast and the onset of fermentation is called the "lag". Pitching more yeast decreases the lag time, which not only gets things done earlier, but also helps with keeping the chance of off-flavors down (yeast produce some chemicals during the growth phase that can affect the flavor of the finished product).

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Originally Posted by GWF
Thanks for that walker, I really appreciate the fact that you took the time to type all that out for me. You've helped me alot.
I'll send you a bill.

Quote:
Originally Posted by GWF
Let's say I've got 20 litres of juice, and a packet of Gervin Wine Yeast No.1 Strain GV1 (It's a bordaux yeast aperantly) How much sugar should be in the mix in total, including the sugar I add and the sugar already contained in the fruit.

Do you have a Sugar/Water ratio chart I could look at?

Is there anything else you recomend I add too?
I know you guys add nutrients and all other kinds of stuff to your brews.
I'm ducking out here. I don't make wine (just one kit underway now, so no thought went into it on my part). I am pretty much a beer guy.

-walker
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Old 06-29-2006, 05:59 AM   #23
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I'm ducking out here. I don't make wine (just one kit underway now, so no thought went into it on my part). I am pretty much a beer guy.

-walker
I've decided to brew beer. I'm gonna start out with a kit or two, and then maybe I'll attempt my own mash.

I've just ordered:
Cooper's - Ginger Beer - 3.5%
Arkells GWR Strong Bitter - ~6%

Once these two have been brewed to perfection, can I leave the booze in my brewing vessel and just use the tap whenever I fancy a drink?
Everywhere says I HAVE to bottle the booze, but what's the point?
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Old 06-29-2006, 06:40 AM   #24
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Well, for one, I think you'll want to rack it off of the crud in the bottom of the fermenter, mostly the yeasties and other wee little beasties and things that have sedimented out of your juice.

Generally you hear more about kegging (which is sorta what you're talking about) for beers; not sure how mass storage/distribution with wine.

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Old 06-29-2006, 06:06 PM   #25
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Everywhere says I HAVE to bottle the booze, but what's the point?
The beer will be VERY lightly carbonated (read: flat) in the fermenter. If you like your beer flat, then feel free to draw and drink it from the fermenter.

If you like your beer carbonated, you'll need to prime and bottle, or keg and force carbonate.

-walker
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