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Old 01-25-2013, 03:23 AM   #21
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Two days!!! Give the newb a break!!! LoL
I really was trying to be helpful... 2 days won't do, give it at least 2 weeks. wine yeast, not bread yeast!!!

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Old 01-25-2013, 04:36 AM   #22
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I'm very grateful for the help I'm just trying to understand what your saying I know I screwed up by using bread yeast ,are you saying give what I've got going two weeks and then add wine yeast?

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Old 01-25-2013, 04:56 AM   #23
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I'm very grateful for the help I'm just trying to understand what your saying I know I screwed up by using bread yeast ,are you saying give what I've got going two weeks and then add wine yeast?
No, I was saying use wine yeast in the first place, but you don't have a time machine do you? I'm sure it is fermenting in some fashion from the bread yeast. Sure, let the initial fermentation runs it's course, 2 weeks should be long enough. Maybe if you then add some more boiled sugar, let it get back to room temp, and add actual wine yeast, you don't need much for one gallon, then give it at least another 2 weeks... It's going to taste pretty awful, but rock on, drink the whole gallon and you'll be falling over drunk. And probably sick to your stomach as well.
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Old 01-25-2013, 05:40 AM   #24
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How much wine yeast to 5 gal?

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Old 01-25-2013, 05:43 AM   #25
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What kinda wine yeast would you suggest cause won't abv be pretty high?

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Old 01-25-2013, 07:47 AM   #26
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What kinda wine yeast would you suggest cause won't abv be pretty high?

Yes, like 10-14 % - for 5 gallons, that is the normal amount that a single packet from your local brew shop carries. Buy it, add it. Put some more sugar in too, why not? Push it and try to get 20% ABV. I mean, hell, you are making cheap wine, might as well get bang for your buck.
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Old 01-25-2013, 03:55 PM   #27
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But doesn't most yeast die off at 14%?

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Old 01-25-2013, 04:14 PM   #28
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Yes, most of the wine yeast will die at 14%, but with that bread yeast you already added, who knows what will happen. It is possible to get wine over 14%, usually you have to try, but it can be done accidentally as well. Maybe 20% is impossible but I have heard of people getting 15 and 16%.

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Old 01-26-2013, 12:07 AM   #29
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But doesn't most yeast die off at 14%?
Wine yeasts vary as far as their tolerance thresholds and then you can typically exceed up to 1-3% beyond that threshold under ideal conditions. Read up on various wine yeasts and you will see they tend to range 14-18% thresholds, ale/cider yeasts are lower...but if you control the sugar content you can control the alc content--ideally. Turbo yeast will take you to around 22%. Bread yeast--personally hit 13% making a batch of JMAO mead.
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Old 01-26-2013, 05:03 AM   #30
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Thanks for the input you all !!!

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