Recent content by abnoba12

I am using Lalvin 71B-1122 yeast. I did up this gallon of cranberry wine plus I started a gallon of orange juice wine at the same time. I used the same package yeast by dumping half in one and half in the other. The orange Juice was done after a month. I am certain that my yeast was good. I...

I am brewing up some cranberry wine. My Starting gravity is 1.100 and I pitched the yeast about 2 months ago. I have the wine in my basement that stays around 65 degrees F. The issue I am having is that it has been fermenting very slowly. I took a gravity reading last night and it was about...

Well I finished my second try and brewing up some OJ and this time I totally did away with the vomit flavor. For 1 gallon of OJ I added 3000mg of Calcium carbonate (Aka Antacid tablets). It still wasn't an amazing brew, but it was palatable. This brewed insanely fast with a gravity of 1.080 down...

I am new to Viniffication, so I will do some more reading on it. Every batch is a new learning experience. Thank you

I didn't realize that yeast were such tough little buggers. I used some Sodium metabisulfite recently in some of my hard Cider so it wouldn't ferment again. I then added a bunch of Honey to sweeten it. Hope I don't end up with some bottle bombs when the yeast makes a come back. It has been a...

seancroome I am fairly new to brewing and vinification also, but I have read that you can bring the temperature down very close to freezing to kill the yeast, I think I read that it should be about 30 degrees F for alcoholic beverages. I also read that there are some chemicals you can use to...

I just tried to brew up some from concentrate and it didn't turn out too well. I Brewed up 1 gallon so in case this turned out as vomit it wouldn't be such a waste. Here is what I did: 1 Gallon of Orange Juice from Concentrate Added ~4 FL OZ of Pure Maple Syrup Yeast: Lalvin 71B-1122 OG...