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I ve Hurd that the yeast in beer can cause some health issues. Goiders and if you have a tooth type infection and whatever elets I am really not sure. Is that true? Also by the time you drink beer isn't the yeast dead? Or is it the grains that cause the issues? Would wine have the same negative...

Can anyone tell me in simple terms the difference between yeast energizer and nutrient?

Making apple wine an have a heater for the must. The heater is either on or off. Its factory set at 78f using cote des blancs yeast. It started at 1.100 in 3 days its at 1.051. My in house temp is around 64f i ve read whites or fruity wines are best done cool but i added the becuse it didnt...

Anyone ever try a new/ clean fish take heater for there wine?

Did you know that store or big name honey can dilute "pure honey" with 50% corn syrup just to make it cheaper. Crazy!!! Buy local and look into what you're really buying!

Soon I'll be staring a blackberry melomel. Just would like some ppls thoughts on oaking it. Should I do it, or not, when and for how long, dark or light oak?

Have a cranberry wine going. Has been the slowest fermentation I ever encountered. But anyway. Last week it was at 1.013,I racked at that time due to amount of dead yeast in it. 2 days after I noticed it starting to clear, at that time the SG was at 1.010 an there was still bubbles coming threw...

How does the temp of the room affect the taste of the wine if at all. I have no temp control and my average indoor temp is around 65°f have a plum/concord grape wine fermenting now with lavin 212 yeast.

I only got 3 pounds of plums from my tree. Not even enough for a gallon of wine. Am thinking of doing the plums with 3 pounds of Concord grapes to do a port style of wine. This a good idea? Any pointers?

Anyone elets have a slow ferment on a cranberry. This is the second batch I did both were slow as hell! 3 weeks old now and its still 1.039. Last week it was at 1.050. Least its still going in the right direction. Its in a 5 gallon carboy topped off to the neck. Should I put it back in the...

I got this book when I first started making wine a year ago. In the first year I made what one might call a lot of hootches. Well I be made enough of them and now I want to make really good wine! Just in the short time I be been on this sight I have learned a lot an am able to understand this...

Once my must gets to a 1.000 SG. If I ad sorbate at that time to stop the fermentation. Will that help to speed up the lees so I can rack less in the long term. Kill the unneeded quick so they drop faster and not reproduce is the idea.

OK so I finally got over myself and decided to start stirring wine while its in the fermenting bucket. When I gave it a little stir it fizzed up like a volcano for about 30 seconds then died down just as fast. Is that normal? Or are the yeast just having one hell of a party?

Trying a green tea based wine for the first time. So far I have for 4 gallons... 90 tea bags I seeped for about 5 min in boiling water. Juice of 4 lemons, 2# chopped up raisins a gallon of white grape juice an a starting SG at 1.090. Peptic and nutrient as well using lavin 1116. Anyone have any...

For years I looked at this small scrubby tree in my backyard that every other year would bear this little purple fruit. From time to time I would pick a fruit an try it. It was bitter as hell an with a bite it would dry out my mouth like cardboard so I never gave the ugly over grow bushy thing...

When is a good time to oak a wine and how long? 5gallon cranberry,dark colored spiral cut oak. Also is there a difference besides 20.00 between a 5gallon plastic carboy and a 5 gallon water jug?

What's your favorite mead/wine you ever made? #1 blackberry melomel #2 apple #3 blueberry melomel

If a recipe calls for raisins + water would white grape juice just as good? I assume the raisins are for flavor and yeast health.

How does a person get rid of old threads?

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