strongarm
Well-Known Member
I just received my chocolcate rasberry port kit. I didn't realize the kit came with yeast so I had already purchased the
Wyeast 4767 liquid pack
Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 16-32°C
Alcohol Tolerance: 14% ABV
My question is should I just use the 2 pacs of generic dry wine yeast they gave me or use my liquid yeast instead? If I use the liquid yeast will I have any problems fermenting out...I have heard this kit can be difficult to ferment out? I do have temperature control ability so I can keep it on the high side 75-78 degrees.
Next question is with fortifying. The instructions just say use f pack to finish the wine before bottling. I assume there is something in there that will kill the yeast or maybe its just the ABV that kills the yeast? Does this mean that I should not fortify the wine with brandy/everclear?
Wyeast 4767 liquid pack
Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 16-32°C
Alcohol Tolerance: 14% ABV
My question is should I just use the 2 pacs of generic dry wine yeast they gave me or use my liquid yeast instead? If I use the liquid yeast will I have any problems fermenting out...I have heard this kit can be difficult to ferment out? I do have temperature control ability so I can keep it on the high side 75-78 degrees.
Next question is with fortifying. The instructions just say use f pack to finish the wine before bottling. I assume there is something in there that will kill the yeast or maybe its just the ABV that kills the yeast? Does this mean that I should not fortify the wine with brandy/everclear?