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uh? Slow down pal. I'm at about 16000km from US, in Italy. Here I tryed some times ago the common bread yeast (It's called "Pane degli Angeli", Angel's bread in in english) with a cyser and cider and in both cases the results weren't good, this yeast die really fast due to alcool. I made some...

Last time i used my supermarket bread yeast, the alcool tolerance was less than 6% :'( I wanna make a mead really similar to this, but i don't think those yeasties will ever be able to brew even half of that honey...

Hi. I would like to try this mead too. But i can't find the proper yeast. Is it ok if use a normal vinification yeast? Is it better a cerevisae or a bayanus?

I started. I got 1.6kg of pineapple pulp out of 2.5kg of pineapple (once removed skin and stuff), froze and thaw it twice and crusched it with a weight while still frozen. Then i boiled 3.5l of water with 1kg of brown shugar. I put the pulp in the fermentor with a tab of metabisulfite and half...

Can i put the crushed pulp in the fermentor? I don't have a stirring bag or something like that... How about crushing the frozen pineapple with a potato smasher and then put all the juice and the pulp in fermentor, and then rack it after 1 week?

Thank you, I'll take a look on it... Pineapple - papaya wine seems a funny idea :p As for the lemon juice, I was thinking to add it just because of the thing that low ph are less likely to get infections.. What do you think about it? My water ph is at 7.5/8 ... Maybe I could use bottles water...

Of course it helps!:mug: Just one more question: here in Italy i'm not able to find some of the required ingredients (and I would like to order them online from foreign countries to avoid long waiting times and high shipping fees for cheap stuff): Here we don't have Campden tablets: instead i...

Hi, I already have a batch of pine wine from frozen concentrated juice (done following a recipe here) that has done fermenting (with Zymoferm Bayanus, a yest for champagne) and is decanting, but I'm not satisfied with it. It just taste like a super cheap white wine, too much acidic and simply i...