Recent content by giuzep89

Gotcha. Are there guidelines to know how much of each to use?

Hey guys, I'd like to make a traditional mead of around 10% alcohol and quite a bit of leftover sweetness (dessert wine-like). I tried stabilizing the mead with sulfites in the past after adding honey, but for some reason the fermentation started again some time later... Is there a sure-fire way...

(oops, double post, sorry!)

I've been making cider mostly with Safcider AC-4 lately. Sometimes it ferments juice with an O.G. of 1.050/52 in 3 days, especially now it's summer (if you can call summer in the Netherlands "summer"...). But I just let it sit 1-2 months in secondary after racking it, and I bottle it when it's...

Oh well, I mean, yeast that's "spent", or something? Nonetheless the perry finished at 1.000, it cleared completely after racking and it tastes great. I'm just wondering why the yeast clumped up so much. Never happened to me before!

Hello friends, I'm fermenting some perry from pears I juiced myself given to me by a friend who's got some trees in the backyard. However, big chunks of what I assume is dead yeast have been forming in the carboy. I'm not that worried about them but I'm wondering if that's normal at all, given...

I have the same experience with MJ, it can smell sulphury, but it always goes away!

I hear you. I have high hopes for the AS2 as well, but I'll judge when it's actually ready!

Dear friends, I wanted to perform another head-to-head yeast trial, since last time I pitted the M02 against other yeasts (Nottingham and 71b), Mangrove Jack's to me was the absolute winner. I had been hearing about the quality of Fermentis yeasts for a long time and wanted to try them out, so I...

I'm still not clear about how long to wait for. Some sources say to wait 24h, some 48h. Which one is it then?

As far as I understand you can just add the yeast again. The sulfite was probably still active, if you add the yeast now and oxygenate the must well it might start just fine!

Hey guys, I finally got myself a press and a crusher, so it's time to juice my own apples and pears. I know that if I add yeast right after juicing it might not be that necessary to add sulfites, but a lot of cider makers do that so I'd like to at least learn how to do that properly. So yeah...

Hello friends, I've been making a few different ciders lately, like apple pear, apple cherry, apple strawberry and apple raspberry. The ones with berries tend to have enough (or sometimes too much!) tartness, so I don't feel like they need any modification, however, the standard apple and...

I'd also like one day to pick and juice the apples myself, and also to try and ferment at a lower temperature as you're doing!

Preliminary results: All three yeasts finished at 1.000. This is a quick taste test done while racking. 1) Lalvin 71b: this is my least favorite of the three. It's not too bad but it's quite dull both in aroma and flavor. Very smooth but as I understand, because it partly metabolizes malic...