Recent content by kevinstan

What type of yeast did you use in it ? And did you just put everything in the primary and pitch the yeast ? Or add cinnamon cloves and cranberries in secondary ? Sounds like a simple recipe I might give it a try.

I also meant to ask: what type of yeast did you use?

It's perfectly ok to use the same bucket and stuff as long as everything is cleaned like it should be. What type of bucket did you use for the primary? If it was an old pickle bucket that could have something to do with it. Otherwise, post more about your specific process and I will try to help...

I got a cranberry Malbec island mist kit today for half off. My LHBS said it expires this December so it was marked down half off and I only paid $35 for it. The owner told me the yeast might not be good so he gave me a fresh pack of Lalvin 1118. When I opened the kit at home I noticed the yeast...

I also would like the recipe if someone could post it. Sounds good.

It will change the end flavor. If you are already using the wild yeast and its working then you can let it go and it should be fine. Since you started with the wild yeast and did not use campden tablets to kill wild yeast and control the fermentation then I would not add the Montrachet at this...

My experience is that it does not kill the wild yeast. However, I have had muscadines frozen that took much longer to start fermenting. And one batch that I added yeast to just to get it going because it took so long.

I'm not 100% sure but I don't think freezing always kills wild yeast. You could order some yeast if you got on it and did it right now. I would suggest montrachet yeast - it's my favorite for muscadine. I think your ok for right now. I have had batches take days to start and everything was ok in...

Pitched the yeast today and it was back to peachy colored. Not sure why stirring in the yeast nutrient instantly changed the color but it did. I had to wait my 12 hours and add Pectic enzyme and another 12 before pitching my yeast. When I opened the bucket today to add the yeast the original...

Maybe not permanently, but as soon as I added the yeast nutrient and started stirring it in, the color changed. I am sure thats what changed it, I just want to know if my color will come back. I want it to finish with that nice color it seemed like it was going to start with. I too have had many...

I just started a 3 gallon batch of sweet Georgia peach wine today. While the fruit was in the mesh bag in the bucket waiting to cool for the nutrients to be added, it developed a beautiful pinky peachy color. When it cooled and I added the yeast nutrient it changed instantly to a yellow color...

That was the issue I had last two times trying a new yeast. I tried premier cuvée as well as champagne yeast with frozen concentrate and both ended terrible. Used them with apple and an apple pomegranate. I have stuck with Montrachet since it is my go to for muscadine wine, but thought I could...

I used 71b for mead one time but wouldn't have thought to use it for concentrate wine. LHBS said to use k11v6 I think it is, I tried it but it turned out terrible. Montrachet has been my go to ever since. I do want to try something new now though.

What is everyone's favorite yeast for frozen concentrate wine and why ? I have been using montrachet but I am looking to mix it up a bit. I am about to start an apple / grape mix and want to try something different.

Looks awesome! Muscadine is by far my favorite and a yearly tradition with myself and my family. Glad to see your good results.