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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. J

    Question on using a yeast that leaves residual sugar after primary fermentation

    Hi Sir-hops-a-lot. It was one i did myself. Ingredients for 1 Gal 3 lbs of peaches (peeled and mashed) 2 lbs of sugar Water 1 Campden tablet 0.5 lbs of golden raisins Pectinase enzyme Yeast nutrient Perhaps I need to ferment at a cooler temperature next time? With apple season coming up, im...
  2. J

    Why add water?

    Ive noticed a lot of recipes out there that call for adding water and then more sugar especially when using crushed fruit. If the specific gravity is not too high and pH is not too low then why add water at all? Why not just use the juice from your crushed/pressed fruit/berry? Am i missing...
  3. J

    Question on using a yeast that leaves residual sugar after primary fermentation

    Hello all. Recently i tried a peach wine that i made with Cotes Des Blanc yeast with the hope that it would be slightly sweet as this is one of characteristics of Cotes when fermented at a cooler temperature. Unfortunately it turned out very dry and im trying to figure out what went wrong. It...
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