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has anyone ever had a bad batch of yeast

no sorbate or benzoate preservatives the same concentrate I've always used this is why I was thinking it was the yeast I've added some new yeast and yeast nutrient and yeast energizer its gone cloudy again I'm just waiting to see what happens it's only been a day I wonder if the manufacture...

hey all I was just wondering if it's possible to get a bad batch of yeast I bought lalvin EC-1118 which I always use my last run of fruit wine made from frozen concentrate. I made kiwi/raspberry, peach which I've made both many times all with success and a straight raspberry for the first...

well the bubbling slowed down and there was a lot of sediment on the bottom so I racked it again today the gravity is down to 1.064 I'll check it again in a couple of weeks it should be close to finished I have no clue what aging will do (or if it will be around long enough to age) but it...

I guess I'll have to do that I was just hoping I would find something online the internet has spoiled me:)

that looks sort of like it but mine has no scale I guess it is pretty much the same as an anti-freeze tester is there a chance that many moons ago that this type of tester was used for wine making?

just wanted to bump this to the top in hopes that a veteran brewer may know the name of this thing

it would be an honor if you posted it on your site. but that's not the FG that's what it was at last night when I racked it to the secondary after 3 weeks it's still bubbling away, when it clears I'll check the FG and post it on here if I remember. it is definitely a recipe that should be shared...

nice so this stuff is probably up there then I thought my vinometer was off by8 or 9%

I started a mead one evening with no recipe just experimenting in a 1 gal batch I used 2kg of clover honey yes that's 4.40924 pounds in a gallon (I don't know what the heck I was thinking. then I got a bag of frozen wild blueberry from wal-mart (not sure how much was in the bag) I thawed the...

patients is the key I have made hard lemonade that sat almost 2 weeks without a bubble in the airlock then it just went crazy give it a week before you start to worry unless it's lemon then give it 2 weeks

wow that is very close mine has more balls and there is no scale on it. apparently it was for wine making my uncle lost the sheet that was with it so I do not know what the values of the balls are I would like to know the name of it is this is a good start

hi all just wondering if the pros can help my uncle gave me 5, 23 liter carboys and told me that he had testers for the wine I thought it was a hydrometer but it wasn't one was a vinometer (really cool) and the other I don't know what it is called it is basically a tiny turkey baster with...

not sure where you are from but if you could get your hands on the maple sap in the spring. you could boil it down to get rid of water and concentrate the sugar. the down side is you may need 10 liters to get 2 liters I think syrup takes 50 liters to get 1 liter. I've had the sap right from...

I hope that's right, but it never went cloudy until the next day and there was no visible sediment on the bottom of the carboy. it's really strange because I have a 1 gal of a fruit punch wine beside it that was also clear with no sediment on the bottom and I de-gassed it too and it's fine.

I didn't think it would be fermenting again but thats what it looks like to me. I don't know much about oxidization but I wonder if after the gas came out and I released the vacuum, that it absorbed the air that went in the bottle causing it to oxidize but I don't know if it happens that fast

I have a 1 gal batch of apple cider after ferment I racked it off to a clean 1 gal carboy it's sat for 3 weeks crystal clear and there was no sediment on the bottom. yesterday I bought a little hand pump for de-gassing from my LHBS so I tried it out on my batch of cider it worked,I saw bubbles...

well today I'm bottling my first mead. my question was about aging in my old fridge. I haven't got a response yet so I'm gonna go a head and do it. if it's not good I can always take them out of the fridge. but after seeing the article about the divers that found the case of champagne at a...

that's what I was thinking that bulk and bottle would be about the same thanks for that. what about aging in a standard fridge would that be to cool? and one thought! when bottling I know oxygen is not good for wines, meads ect. so when bottling there is always that little head space when you...