howabouttheiris
Well-Known Member
Not a beer question, but the experts may be able to help .....
Going to try to do some non-distilled base for some flavored liqueurs and I would like to generate it from a very clean fermentation.
I plan to do the following....
1) use full boil
2) dextrose only (15% target)
3) L-1118 Champagne yeast
4) yeast nutrient
5) ferment to 0.995 or lower
6) rack to secondary
7) isoclear from wine kit
Any other recommendations or substitutions?
Going to try to do some non-distilled base for some flavored liqueurs and I would like to generate it from a very clean fermentation.
I plan to do the following....
1) use full boil
2) dextrose only (15% target)
3) L-1118 Champagne yeast
4) yeast nutrient
5) ferment to 0.995 or lower
6) rack to secondary
7) isoclear from wine kit
Any other recommendations or substitutions?
