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yeah.. But sidebar issue, according to a recent WineMaker (Vol 27, 6 page 14)Mag response from the Wine Wizard (Alison Crowe) , some yeasts are so demanding of nutrients that they inhibit MLF (malo-lactic fermentation) and one yeast that is cited is Cote des Blancs, which apparently depletes the...

I stand corrected. It's malo-ethanolic fermentation that 71B undertakes and not malo-lactic. https://www.lallemandbrewing.com/docs/products/tds/TDS_LALVIN_71B_ENG_DIGITAL.pdf

I come from the UK where they know how to make great cider and many cider makers in the UK use 71B precisely to transform malic in cider apples to lactic acid - a smoother , less harsh acid which incredibly transforms cider within about 12 months. Many brewers (sic) over here seem to prefer...

A couple of quick thoughts. 1. If you are having a problem with a batch, it is always useful to include the recipe (ingredients AND method) as these together help more seasoned wine makers offer possible solutions as the ingredients and method can help us see issues . 2. If water was added to...

Always best to select the best yeast for the conditions in which you are making your wine or mead. That said, I must disagree with Maylar. In My opinion (and in the opinion of Claude Jolicoeur - a world recognized cider maker), 71B is a good choice for making hard cider, not least because it has...

apologies if it looks like I am hijacking this conversation, but HISTORICALLY, blaand was made by fermenting whey and not as most folk on the interwebs suggest fermenting sugars ADDED to the whey. In short, Blaand was 1-3 % ABV and most likely used K- Marxianus yeast and not your typical wine...

bolepa, Hi. Could you perhaps provide your recipe? How much juice did you use per gallon of cyser, what varietal of honey did you use and how many pounds of that honey? It could be that the amount of honey you used and the strength of its flavor completely swamped the apple flavors... What I...

I would suggest that you use spring water rather than tap water but absent problems with chlorine or chloramine, your wine is going to have a pH of a little above 3, a TA of around 6 - 8 g/L (depending on whether red or white) and an ABV of around 10- 13%. Very different from beer where you need...

As I suggest, aim for a must (juice) of around 12-13% ABV . I would suggest that the more flavorsome the wine, the better the "brandy" will be, so use a wine yeast and not some "turbo" yeast. Looks like you are in AZ, there must be local home brew stores near to you. Speak to the people who run...

You may want to wait a week or two and check that the gravity is rock stable. Water has a gravity of 1.000 and so water WITH alcohol should always be BELOW1.000 as alcohol is less dense than water and fruit does not typically have any unfermentable sugars (unlike grains in beer). If your gravity...

Coming late to this discussion, but it strikes me that Wegleston, you really don't know how to make a wine to about 12-14% alcohol by volume. If you go to the store and buy fruit juices that have absolutely NO preservatives, the juice is likely to have the equivalent of about 1 lb of fermentable...

Others may disagree, but I am not seeing any obvious problem - I am ignoring your use of the word "slime" which if it was present WOULD suggest a real problem because slime suggests bacterial infection. But you would only know that "slime" was present through touch (fingers or tongue). What I...

Yes, as everyone is implying but not really being clearly explicit, specific gravity is the density of a liquid measured against the density of pure water which is 1.000 - so ALWAYS 1 with 3 numbers AFTER the decimal point. A gravity of 1.02 Is in fact 1.020 and never 1.002 and a gravity of...

Here's the thing: if you have enough time and the patience, all wine* will clear without any finings. Gravity will eventually pull down all particulates leaving you with a very bright and clear fruit wine. Wine makers tend to add finings if a) time is money and they are commercial wine makers...

I wonder if you may be using the wrong chart to determine the amount of K-meta to STABILIZE (not halt) a fermentation. Stabilization is to prevent yeast from refermenting, AFTER fermentation has fully ceased when you add more fermentable sugars (fruit etc). Typically, , K-meta has several...

Given the probable pH of most wines (around 3.5) and given the fact that wine (wine, not say, beer or cider) has enough alcohol to kill just about any pathogen that is likely to treat the wine as a source of food, I would not be concerned by any fruit fly with regard to health issues. Fruit...

In the last few weeks, I have become fascinated with the idea of dry hopping mead. Are there many mead makers on this forum who routinely add hops to their mead? My sense is that one oz of hops to every gallon for about 2-3 days is good, but if you have hopped extensively, what are your...

Here's the thing about yeast specs: They are very similar to the specs that manufactures of project critical hardware publish - think, chains, ladders, ropes, elevators, and the like. If a manufacturer states that the weight an elevatorr can take is 400 lbs, you KNOW that it MUST take more...

In my experience, the best source of chocolate flavor in any mead is not , in fact cocoa nibs or chocolate but barley roasted for brewing chocolate malt stouts and the like. This barley is so roasted that there are essentially, no fermentable sugars only flavors, aromas, and colors. And I use...

here's the thing; in my opinion, readings from your hydrometer in mid-flight simply indicate whether your yeast are working or have stalled . The KEY readings are before you pitch (add) the yeast) and when you THINK the fermentation ha ceased. I am unclear what your starting gravity might have...