Search results

Hi, I’ve got a question- If I don’t have any reserved wine for topping the demijhon - is that better to topping with last harvest wine which was already in bottles than keeping it not full? Thx again... Yoav.

Hi, while making wine for the first time alone, I came to hard decision- do I have to add a tartaric acid or not? And how many grams per liter? Batch info: 25liter pH=3.7 Brix-24.2 TA= 4.0 Cabarnet I can add more information-just ask. Thnx, Yoav

so how can i wake them

so, how can i wake them??

i brewing an amber lager. the first call of hydrometer was 1.060 after 2 weeks at 10°c the hydrometer shows 1.030, and i set the temp. on 4°c. now, after week and half the hydrometer still show 1.030. i shaked it once a day for the last 3 days and i can see a lot of bubbles. so, what i have...

like grenadine..

hey guy, i want to ferment granade juice. wich yeast i have to use? thank you yoav

Hey everybody, I have a question about brewing stout beer with oatmeal. Maybe someone has experience with it? I wanna know when i have to add it and how much for 20 liters? Thank you all Yoav