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New Zealand Pilsner

The way I go through gas, maybe 6.

Hopzoil Hazy - Montage Hopzoil Hazy - Ambrosia Hopzoil Hazy - Juicy Fruitbomb Hopzoil Majik - Citrus Fruitbomb Hopzoil - Ahhhroma

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That's what I am worried about! You are probably right. I'll shoot for the ABV I want with sugar and then backsweeten.

Ive used Hornidal Kviek in a NEIPA. Never Voss. I always assumed all kviek would add too much of its own character.

Thanks all for replies. To clarify, I am looking for a yeast that will perform (stop at similar point) as bread yeast, I assume due to alcohol tolerance, and leave the wine sweet. I think I read somewhere that bread yeast can go up 10 12 or 14%. Maybe in a Joe's Ancient Mead thread.

Yes, that was one other change I had planned!!

I am trying to recreate my grandpa's dandelion wine recipe, for which he used bread yeast, but I don't want to bother with bread yeast's unpredictable performance and poor flocculation. Its a real pain to work with... What wine yeast (or mead yeast??) would be a good replacement? This is a high...

@Seamonkey84 Yeah, I know, but that is what was recommended as the oxygen helps dissipate. Hopefully my sanitation was good. I don't really have a choice. It's really bad and my understanding is the longer it is there the more chance it becomes permanent through other reactions. I had just...

@Seamonkey84 @bucketnative Thanks, I appreciate the advice. Searching online, I see "splash racking" also recommended. I may do that with some copper as well. Maybe rack through a copper scrub pad?

@Seamonkey84 @bucketnative Well, one month in and I just racked and added sulfites. Sulphur smell was STRONG while racking and when cleaning the old carboy out. Hope it fades as you said.... I plan on two more rackings. Anything else I can do to encourage it to dissipate?

I'm still new to this and am a little unclear on one thing with this recipe... when to add sulfite. I am assuming in the steps shown below, that "allow two months to finish" means it is still actively fermenting, though slowly, so I don't add sulfite then, right? Only before bottling? 5 day...

@Seamonkey84 Thanks! After I added nutrients, the smell went away, but when I racked to secondary tonight it seems to be creeping back. If I am past 10% and the smell is still present, will it dissipate with time?

What is the latest in fermentation process that nutrients should be added, without affecting flavor?

@bucketnative So is some sulfur normal? It was strong enough it was spreading through the house. Wife not pleased! :-)

Making this recipe: https://www.homebrewtalk.com/forum/threads/blackberry-wine.31294/ I am on day 4 after pitching yeast. Using k1-v1116. It had smelled pleasant until this morning when I picked up a distinct sulphur smell. I have been stirring twice daily, so it started since last night. My...

Heh! I saw that after I posted. In the future, perhaps I should investigate further before asking here...

Thanks!

No, I was asking seriously. :-) But in my defense, I was highly skeptical...