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But the specced temp for K1-v1116 is between 59 and 86 F. Looks like you sorta kinda hogged tied that yeast. Clearly using 1.5 lbs /gallon suggests a potential ABV of 6.5% but you say it never finished. What was the final gravity? And if it was near 6% why or how could a pellicle form? This is...

My bet is if the kit maker is reputable and has a name that they need to be sure to protect, the concentrate that they suggest should be diluted to 1.090 or thereabouts makes it pretty much the same concentration as the juice was when they pressed it and if it is significantly different they...

Totally agree - Oxidation is not an issue. Easy to calculate the potential ABV - your TOTAL volume of water is 23 L (or 6 gallons), your total amount of honey is 6 kg (or 13 lbs). by calculation 13 X .035/6 = 1.075 which has a potential ABV of ~10%. But if the nominal starting gravity was...

I think the secret of a tea wine is to use the same amount of tea/gallon as you would to make the tea by the gallon. If that would require 25 bags, then you use 25. If that would require 50, then 50 is called for. This says nothing about tannin, acidity, mouthfeel and the like.

Do you have any idea what the starting gravity was and what the current gravity is? Pitching more yeast may not simply solve the problem with a stalled fermentation. If that is where you are at - it is entirely possible that your wife is perceiving the wine as sweet but the gravity may suggest...

Not entirely clear why if you are making cider you add sugar. Cider has typically the same level of alcohol as a strong beer - about 5-7% ABV. Apple juice has a gravity, normally around about 1.050 - 1.055 (or about 6.5%) . You want to quaff cider by the pint, not the glass. An apple wine might...

Alternatively, you could freeze the cider/wine, a gallon at a time (not in glass) to make the freezing more practical...

Excuse my ignorance but while I can see how the yeast will ferment the sugar, I don't see how the yeast can touch the corn mash... what did you do to enable the carbs from the corn break down into simpler sugars? Simply heating corn or gelatinizing it won't release any ezymes to break the longer...

Adding sugar will mean that the freezing point will be below 32 F (0 C). So it will be harder to freeze than if you were to freeze water but even 7% ABV is harder to freeze than water - . To make apple jack you want to collect not the ice but the liquid, so you want as much of the liquid to...

Unless you have really worked to degas your acerglyn, it is more than likely that the mead is supersaturated with CO2. The gas may be unable to lift and hold heavier particles but yeast and other smaller molecules may be what is causing the cloudiness. If you have not yet racked this , it may be...

I think it is a little more complicated than that. Traditionally, anyone who made t'ej held back the lees and added that to the next batch, so any colony of yeast that was in the previous batch was now in the current one. Both the twigs (enchet) and the leaves (kitel) appear to be covered in...

A gallon of pressed apple juice at the moment costs around $10. A gallon of Motts apple juice is less than $4. At four dollars a gallon experimenting with a variety of yeasts is not going to break the bank and if you can buy say, three or four gallons of Motts and experiment with three or four...

Except the flavor that you are "preserving" is cooked apples and not the bright flavor of fresh pressed juice. Brewers need heat to help the enzymes break down the complex sugars in grain into more simple sugars the yeast can ferment. Wine makers typically use heat to help clean their equipment...

The spec sheets for the yeast are nominally guarantees made by the lab regarding the known tolerance of the colony of yeast for alcohol levels. If they state that the tolerance of say 71B is 14% and the temperature range it prefers is between 71.6 and 82.4 F then you can expect without too much...

Totally agree. I often make extracts to add to liqueurs I make and it takes at least a month, in my experience to fully extract flavors from nuts or coffee, spices or fruit zest. How are folk here able to fully extract flavors in two or three days? Are you using some method of maceration other...

Hi - and welcome, devil. Sounds like your first cider is going to be fine. If I were you, given the price of yeast and given the cost of fruit and juices , I would always use a whole pack of yeast. a) you can NEVER over pitch with a single pack. Not possible. but b) you can always under-pitch...

And curiously, most (everyone?) on Youtube who offers a recipe for "blaand" makes the blaand a typical wine. No problem. But the indigenous wine was made using ONLY buttermilk, and was fermented with some kind of bacteria or yeast that was held by the wood in the kegs that the buttermilk was...

Blaand, a low alcohol whey wine, made from true buttermilk (the whey left over from butter making) was made in the North of Scotland and in Norway for hundreds of years and in the islands and highlands of Scotland, this was both the first taste a new born had (even before it tasted its mother's...

I am currently making about a pint of vanilla essence with 10 beans. But the spirit I am using to extract the flavor is about 170 proof. I think I will need /want to dilute this by about half before we use the essence for baking or wine making. (vodka is 80 p or 40% ABV). I assume I should allow...