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Hi, I was just wondering what bread yeast tops out at alcohol wise. Or if anyone has general info about using bread yeast to brew with. Thanks! Jennifer

Hey, thanks for the link gatus, made a copy of it. Looks like I didn't make too bad of a choice. It is comparable to Lalvin EC-1118 which is what I found others using. I'll keep the Lalvin 71B-1122 for next time. Appreciate the input folks, Jennifer

I thought I had some champagne yeast, but no. So I am going to use some of the Red Star Premier Cuvee instead. Also considered: Lalvin 71B-1122 Red Star Cote des Blancs We'll see how it turns out. Everything is an experiment anyhow! :mug: Jennifer

Along those lines you might just use a pressure canner, they come in very large sizes and could be easier to borrow. Jennifer

Hi, I bought four DJ's at an estate sale and had to clean out some bugs, pens, paper, and many years of grime. I used very hot water with a dish detergent bleach mix. Afterward I aged my elderberry wine in them with no problems at all. If you are worried about the bleach remaining I...

I suppose you could try it with the cola flavoring you buy to make your own. I don't know what you would use for the 'base'. Yes, I have wondered about it too. Jennifer

Cool! That's kinda what I figured too, or I wouldn't have done it. I am very careful about sanitation too. We'll just roll with it and then get overstocked on Apfelwein too. Thank you very much, Jennifer

What are the consequences of continually adding apple juice to the old sediment (not clarifying the old yeast)? Will it affect the flavor? Just wondering, because that is what I just did. Wanted to see what would happen. Maybe I'll just keep the experiment going unless the flavor begins...

uh, no. Maybe try Craigs List or something. They're getting pretty good with cloning these days, but I wouldn't want to unleash any carbon copies of me on the world. Enough trouble already. ;)

This is funny. My husband bought an assortment of beers from around the world and I don't know how many he has tried and dumped. He says my beers are way better. This must be true, because I would never drink the stuff from the stores. Now I am a beer drinker! :) Jennifer

#4 is going to town right now. This is the airlock --> :rockin: 11227 + 5 = 11232

Anybody just keep dumping new apple juice onto the yeast from the former batches? I did this time on a lark, and it is happily bubbling away. How will this practice work out in the long run? Thanks, Jennifer

Hi folks, Taking a chance that maybe you've seen this before but while I was indulging one of my other favorite hobbies I found this: direct to beer mastering - the sound of the pro's and thought of ya'll. :mug: Jennifer

Alrighty, two packets of yeast and some water later we're on our way to strawberry wine. Thank you Summersolstice and Lakeeriebrew for your help. I've never been one to shy away from an experiment so that's what we'll call this batch. Jennifer

Oh! A ten gallon batch! Sure hope it tastes as good as it smells. Thankfully I have several carboys. Just not as much floor space. Well, cool. Should I increase the other stuff like the tannin, acid blend, campden, pectic enzyme, or yeast? Thanks a bunch, Jennifer

Hi, last spring I used a nondescript, hodgepodge beer kit from the local brew shop to make a wheat ale. When it was finished it had almost no head and had what I would describe as an unpleasant edge to it. Now, almost nine months later it pours into the glass and foams so much you get...

Okay, the hydrometer is floating so high in the tube that the chart is about a half an inch above the fluid. So add water? :o Thanks, Jennifer

No, I didn't. :(

Hi, freezer died yesterday forcing me to make the strawberry wine that I had put off. Being exhausted from a very long workday I had a brain fart on the recipe. I suspect it isn’t disastrous, but would like your input. Here is what I made: 27 lbs strawberries 17 lbs sugar 5 tsp acid...

I have purchased it and used it but is there a cheaper version available? What is the stuff made of? Thanks, Jennifer