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Hi guys. I want to make Mojito sparkling Wine/Kilju using mint leaves and lime(s). I want original gravity to be 1.110 to yield 12-14% ABV. At the end i will make it sparkling wine and bottle it. How much sugar in grams/oz/lbs would i need to achive this in 1gal of water? I've tried formula...

So i measured gravity and Mead came out from 1.132 to 1.020, 14.7% abv and Pear Cyser came from 1.100 to 1.000, 13.13% abv. I racked it already once and i just racked mead again. There was some still yeast on bottom. Small layer. Cyser is pretty clear with no yeast layer but i dropped pectic...

Hi guys. So all ciders and even mead came out SOUR tasting. They are dry as i used Montrachet yeast. I even tried Premier Blanc and both yield dry but SOUR taste. I'm ok with dry but sour taste notes bother a bit. I am looking for opposite of that, slightly sweet. Same thing happened with my...

I'm not really going for high alcohol abv. I would prefer it finishes sweet. I just wanted quality yeast and was worried bread yeast will stall or be inconsistent and produce like 8% so i went with Montrachet yeast. It says it has up to 13% abv so if i aimed at 17% with 3.5 lbs of honey, maybe...

Thank you guys for feedback. I will monitor the progress. Ciders are blasting away nicely. Looking forward to tasting new yeast and i changed all of them to dextrose.

Nothing besides raisins.

Can i ask why sugar is bad idea when rehydrating? The gravity of the mead is what 3.5 lbs of honey is. I didn't really change anything. I'm surprised bread yeast doesn't stall out at meads. I'm using commercial yeast and it's working hard. lol I have fleshmens's active dry yeast and will use...

No sir. Just 90F water and sugar. I also oxygenated the mead. I'm keeping it simple. I think it's going now although it's super slow. 1 bubble per minute. I think i didn't use enough of yeast and/or mead starts super slow.

I'm making is Joe's Ancient Orange Mead with mod of adding some black tea in it. I zested orange, zest went in, got rid of white stuff to rid off bitterness, and cut orange into small pieces which went inside. After adding that extra half packet and plus one day, i see airlock making one...

That's a great explanation. So far i have not pitched yeast to anything. I've hydrated it first to see if it's not dead. When froth pop up after 20-30 min, i break it gently. Then i swirly it gently and pour into must. Cider just goes after 12 hrs. Every time it's super fast and hard. Mead...

It's fresh, 2024 exp date. Looked as potent to me as previous batch. Just worried it won't start. Thinking maybe i should add half a pocket on top of that. Edit: I decided to hydrate and add another half a pack. It's 30 cents so not worth risking batch pennies.

I used 2g/gallon of Red Star Premier Classique (Montrachet). I rehydrated for 20 min and was foaming and showed active. Same yeast started ciders next day but mead on day 2 nothing. Rehydraton was at 90F. Mead is at room temperature 70-80F. Mead gravity is 1.134

Hi Guys. When does Mead start bubbling and airlock starts to bubble? Roughly? My ciders start on day one. Mead didn't move yet on day 2 at all. I know it's more dense and honey is more antibiotic. I just want to get rough idea so it doesn't go bad due to lots of sugar and fruit in there. If...

Same yeast. Look at active ingredient BAYANUS for both. Same thing. Paid $8 for 11 5g packets. SafCider cost $5 each lol

Guys...BTW Safecider is same thing exact yeast as Premier Blanc. I looked at the ingredients list on both and it's same thing but Blanc is 10x cheaper then Safecider. Just FYI so you guys can save some money. Go to ur yeast retailer and look at the ingredients on both. You're welcome :)

Cool. We'll see how it goes. I'm not really shooting for any abv. If it's sweet, whatever it come out, ill be happy. :)

Sure thing but im using Montrachet yeast, fruit wine yeast.

I just did this with one mod. It zested peel of the orange, thew away white stuff to get rid off bitterness and cut orange into smaller peaces which went inside. Basically just got rid off white stuff. Poured some black tea inside as well. OG is at 1.134 so abv around 17%

What yeast did you use? Your fermentation was probably done at 14 days. You've arrived at perfect condition! Your cider should be sweet now and @7.35% abv which btw IMO would be perfect abv. It's not dangerous at all if you do this below. Just bottle it. Put bottles in cooler. Pour 82C water...

What happens when one adds extra sugar to bump it up to 8% with this yeast? Will it go that high or will leave residual sweetness of that extra sugar since it will not consume it? Btw i just finished the batch with Champaign yeast, premier blanc and i would describe it as dry and flat. It's not...