Recent content by katzgirl

Is there anyway to get past the sediment or even decrease it? I use Lalvin EC 1118 yesst. There is alot if sediment and doesnt look very appealing in the bottles. I did a hard lemonade and bottled in champagne bottles.

Very new to the carbonation process. Is the yeast nutrient and Lalvin EC1118 champagne yeast two different yeasts? One comes in a small packet and the other in a pound bag. It would take alot of packets to get 7 tsp. Thanks!

So I'm planning a carbonated hard lemonade. Can the pasteurization be done in a wine bottle? What would be the best type of closure for the bottle? The plastic cork with wire cage?