Search results

D47 for the yeast. Per lalvin: "D-47 is a vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead..."

Nope, no issue. When it is fermenting it is off gassing and that protects it from oxygenation.

Have a field of Wild roses staring at me, so I think I may try my hand at rose hip wine. I probably will do a variation on the Jack Keller recipe: 3.5 lb rose hips. 3 lb sugar 1 gallon water. 1/4 c golden raisens 1 cambden tablet 1/2 tsp pectic enzyme 1 tsp acid blend 1 packet wine yeast...

Not sure what your starting s.g. was, but a current s.g. of 0.995 would suggest it is done. I would wait another few days, testing each day. If sg remains at that level then yes, it's done. Not sure what you mean by a 'presser', but yes, if fermentation is complete, I would rack it off the...

What type of printer do you all use? I have given up on labels for the moment after getting annoyed and nearly shotputting my crappy inkj*nk across the room. Dark red was coming out pink, dark blue as sky blue. And this was with brand new ink cartridges....

Depending on your state, they may have their own Healthcare marketplace where you can sign up for plans. For you I think it is coveredca.com. in colorado its connectforhealthco.com. Essentially you can pick and enroll in a plan. There are income based deductions you can get in one of two ways...

At that S.G. you would have a pretty sweet mead. I have had mead take 28 days to fully ferment with the last two weeks only taking it from 1.020 to 1.00, and there was no visual cues to this, I had to test the sg to see the decrease as it was going so slowly. Meads can be finicky and slow. If...

You can get mesh brew bags designed for beer and wine making. This is what I use. I use a 5 gallon bucket for primary and this is big enough to loop over the edge and still allow the fruit to be submerged when making a 1 gallon batch. Bellamei Brew Bags Extra Large Reusable 2 Pack 250 Micron...

And no, a pellicle is not toxic or a sign you need to toss the batch. It actually has a positive trait-reducing oxygenation. https://pricklycider.com/2021/07/21/film-yeast-flor-pellicle/ "Is it harmful? No. Does it mean your hard cider is ruined? No. Is it desirable? Maybe. This is actually...

Probably a pellicle. https://brewingforward.com/wiki/Pellicle#:~:text=A%20pellicle%20is%20a%20film,(never%20fuzzy%20or%20hairy). "pellicle formation is normal for fermentations that contain wild microbes or non-Saccharomyces cultures such as Brettanomyces.[7] For example, a pellicle...

Second using the mesh bags. Protip- turn them inside out so the fruit bits are less likely to get caught in the fabric for the seams. Some fruits produce really fine particulates that will get through even fine mesh, I plan on having to rack off at least once more in secondary.

For primary, headspace isn't really an issue due to the offgassing (as you have had a good practical illustration of). Until fermentation has stopped I don't worry about exposure to air. I use a cheap 5 gallon plastic pail as my primary, with cheesecloth rubber banded over the top to keep debris...

And down the rabbit hole I go- Washed Comb Mead so you take the comb and cover it with warm (keep below 140 degree Fahrenheit) water at abouta 2:1 water:comb ratio, once the sugar dissolves, skim off the wax, and then hand squeeze the combs to get the residual honey out. Then filter the liquid...

I was reading an article about recreating a medieval bouchet recipe, and one of the things they mentioned was that the source honey back then was (likely) less filtered, so would include parts of the honey comb. I was curious if anyone had tried making mead with the comb in honey, and if so...

I use a fine mesh brew bag, but even with that you still get an pretty impressive the amount of particulates that make it through into secondary. Some people use a pour over coffee maker and coffee filter to strain out more, but with a 5 gallon batch that seems pretty time consuming to do the...

Oh, the second part- boiling honey will quadruple in volume, so you need a much bigger pot than what you would think you need.

One caution with carmelizing honey- be very careful with adding the water. Too hot honey+too cold water= explosion of scalding hot sticky sugar= bad burns

Cambden does not kill the wine yeast, or at least not at a level that interferes with fermentation. It does kill some of the unwanted bacteria on fruit, and I have found for making cider helps prevent the white film that sometimes forms. All you do is take 1 tablet (per gallon) crush it and add...

Kind of. Sometimes. Yeast is dumb, it doesn't read the packaging or instructions so doesn't know what it's supposed to do(its just like me in that regard). A yeast rated to 12% abv will generally max out around there and not be able to process any more sugars. Could be a little higher, could be...

I try to minimize the amount of chemicals and/or filtering I do. Campden, pectic enzyme, acid blend. That is all I add to any wines or ciders. Fermaid gets added to mead. Keep it simple. A few years before I started making my own wines I had an interesting conversation with the owner of a...