Recent content by robert8891

I added the fruit in the beginning & then the yeast balls , still nothing happening the next evening so I got a little impatient & made a champagne yeast starter & pitched 12 hrs later . By morning I thought it was going to explode , it was a super vigorous fermentation . Right before I pitched...

I have 2 batches of rice wine , one blueberry & one banana been fermenting 10 days today , banana is done @ 1.0 & blueberry is 1.016 , I added Chinese yeast balls & nothing happened for 2 days so I made starters of 2 grams of red star Montrachet wine yeast + nutrient & 2 lbs sugar to each...

I let my ale set in the primary for 2 1/2 months , about 2 months longer than normal , beautiful color & taste great but cleared out completely . Will there be enough yeast still suspended in it to ferment it with sugar or should I stir a little sludge back in when adding sugar ? Sent from my...

I let my ale set in the primary for 2 1/2 months , around 2 months longer than normal , beautiful color & taste great but it cleared out completely . Will there still be enough yeast suspended in it to carb it with sugar ? or stir a little bit of the sludge back in the whole batch when sugar is...

OK thanks ! Maybe I can do a a single gallon & finish it tart , then mix them together cause this batch was started on 8-18 so I have time . Gonna rack tonite & maybe could rack again when the gallon finishes & mix . What do you think ?

Last batch had SG of 1.134 & FG was 0.996 which gave me above 18% abv with ec1118 but it never stopped fermenting like this one did , so you don't think it will restart even with a starter ? rite now abv is about 16% & just want to burn some residual sugar & finish a little tart like last batch

I have a 5 gal batch of grape wine with a SG of 1.132 & a FG of 1.014, going to keep 2 gal here( a little sweet) & finish the rest to 1. or less . Do I need a whole pk(5grams) of ec1118 yeast to restart it or adjust it to 3 grams for 3 gal