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What does this mean? Is it the sugar ratio, like 24% sugar for example? Thanks.

Thanks. It's a shame I don't have access to frozen juice here (Europe). The stuff I have says... White grape juice -- Fruit content: 100% -- No artificial flavorings, preservatives, or colors. No added sugar. Contains naturally occurring sugars. ...so I guess it would ferment, but maybe the way...

Hi, I would like to make some wine from grape juice. I searched the forums and found only recipes that use grape juice concentrate, but the only grape juice I can find says its 'not from concentrate'. It only has grape juice as the ingredients so there are no additives I guess. So my...

Yeah, I left a few inches. But what about the air lock. Do you put it straight on?

Ok, my first batch is in the bucket. It says in the original recipe to put the airlock on without any waiting period. I assume it means straight away, but I also thought yeast needs to 'breath' for the first 12-24 hours (BTW I'm using English ale yeast). Should I lock or not?

Hi, I'm thinking of making a batch of Apfelwein, but don't have a place for refrigeration. Can I let it mature at room temp?

Have a look at http://www.chow.com/assets/2006/09/rootbeer_popup.html they use a plastic control bottle to check the pressure.

I open ferment my soda for 24 hours in a bucket before transferring to bottles for carbonation. I usually do this using my beer racking technique -- with those tube things. I'm a particularly lazy fellow though and I was thinking I could just use a funnel and pour it straight into the bottle...

I've just used Young's cider yeast and didn't really notice any bread like yeastiness at all. It cleared nicely in the fridge and even drinking the yeast at the bottom of the bottle just tasted 'thick'. A 5 gram packet makes 5 gallons.

I've just got into this soda making and was looking at some possible ingredients found in the shop like nectars, cordials, syrups etc... I noticed there were some preservatives in these products like citric acid and absorbic acid. I know citric acid is used in brewing so that one is probably...

Anyone use Golden syrup in their soda recipes? Does it do anything better than regular refined white sugar (like to the flavour or fermentation)? Is it even a viable sugar for fermentation? Thanks.

I'm about to make my first Apfelwein. My homebrew store doesn't stock Montrachet yeast as used in EdWort's recipe. I know they have champagne yeast so would that be ok to use instead? (I really need to get myself a credit card so I can start ordering things online) Thanks.

Thanks for your reply. Can I ask one more thing? When I'm taking the fruit out of the must, should I avoid oxidizing it at this stage or is some casual splashing ok? My must is only a 1 or 2 days old and has had yeast in from the beginning. The main 'frothing' has stopped and there is now a...

I've noticed in some of the step by step tutorials that some authors talk about straining fruit after a few days, and some advise to keep it in. Check this out... If you left the fruity pulpy stuff in the fermenter, it would eventually grow disgusting and rot... and would cetainly not...

actually i was just looking at the apple juice recently at the supermarket for preseratives. Now that i am in the new place, i can get really busy again so keep with the recommendations please! i am also going to experiment with birch sap (the stuff they make xylitol with). we gather young...

well its been a while and i've sampled some of my first wine (the stuff with the Kg of sugar and orange). you were spot on about the swill. my friend said it tasts like orange and ginger scented drain cleaner. i only just got round to making the mead because i've been in the middle of a move...

I'm still trying to track down some cloves for the JAOM recipe. Its been busy at work lately, so I haven't had a chance to go anywhere. When I eventually get the mead started, I am going to use wine yeast instead of bread yeast. In the mean time, my second recipe is bubbling nicely. It smells...

We also have dry yeast in Finland, its just that i have never heard of nor seen the American brand before. The fresh stuff is very popular here as we do a lot of pulla (sweet bread with cardamom spice). It is easier to work with (activate) and some say it tastes better. And beer was my first...

Thanks for the advice. I guess this is a great lesson about patience and yes i'm old enough to drink :p Could someone tell me more about "Fleishmann’s bread yeast" from the mead recipe. Is it dry, or fresh like this... http://en.wikipedia.org/wiki/Image:Compressed_fresh_yeast_-_1.jpg I'm...