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  1. giuzep89

    Back sweeten or...front sweeten? Sweet traditional mead

    Gotcha. Are there guidelines to know how much of each to use?
  2. giuzep89

    Back sweeten or...front sweeten? Sweet traditional mead

    Hey guys, I'd like to make a traditional mead of around 10% alcohol and quite a bit of leftover sweetness (dessert wine-like). I tried stabilizing the mead with sulfites in the past after adding honey, but for some reason the fermentation started again some time later... Is there a sure-fire way...
  3. giuzep89

    Fermentation goes to fast

    (oops, double post, sorry!)
  4. giuzep89

    Fermentation goes to fast

    I've been making cider mostly with Safcider AC-4 lately. Sometimes it ferments juice with an O.G. of 1.050/52 in 3 days, especially now it's summer (if you can call summer in the Netherlands "summer"...). But I just let it sit 1-2 months in secondary after racking it, and I bottle it when it's...
  5. giuzep89

    "Chunks" of yeast while fermenting Perry

    Oh well, I mean, yeast that's "spent", or something? Nonetheless the perry finished at 1.000, it cleared completely after racking and it tastes great. I'm just wondering why the yeast clumped up so much. Never happened to me before!
  6. giuzep89

    "Chunks" of yeast while fermenting Perry

    Hello friends, I'm fermenting some perry from pears I juiced myself given to me by a friend who's got some trees in the backyard. However, big chunks of what I assume is dead yeast have been forming in the carboy. I'm not that worried about them but I'm wondering if that's normal at all, given...
  7. giuzep89

    Mangrove Jack's M02 vs SafCider AS-2 vs SafCider AC-4

    I have the same experience with MJ, it can smell sulphury, but it always goes away!
  8. giuzep89

    Mangrove Jack's M02 vs SafCider AS-2 vs SafCider AC-4

    I hear you. I have high hopes for the AS2 as well, but I'll judge when it's actually ready!
  9. giuzep89

    Mangrove Jack's M02 vs SafCider AS-2 vs SafCider AC-4

    Dear friends, I wanted to perform another head-to-head yeast trial, since last time I pitted the M02 against other yeasts (Nottingham and 71b), Mangrove Jack's to me was the absolute winner. I had been hearing about the quality of Fermentis yeasts for a long time and wanted to try them out, so I...
  10. giuzep89

    How much Campden per liter?

    I'm still not clear about how long to wait for. Some sources say to wait 24h, some 48h. Which one is it then?
  11. giuzep89

    How much Campden per liter?

    As far as I understand you can just add the yeast again. The sulfite was probably still active, if you add the yeast now and oxygenate the must well it might start just fine!
  12. giuzep89

    How much Campden per liter?

    Hey guys, I finally got myself a press and a crusher, so it's time to juice my own apples and pears. I know that if I add yeast right after juicing it might not be that necessary to add sulfites, but a lot of cider makers do that so I'd like to at least learn how to do that properly. So yeah...
  13. giuzep89

    Cider tartness - how do you adjust it?

    Hello friends, I've been making a few different ciders lately, like apple pear, apple cherry, apple strawberry and apple raspberry. The ones with berries tend to have enough (or sometimes too much!) tartness, so I don't feel like they need any modification, however, the standard apple and...
  14. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    I'd also like one day to pick and juice the apples myself, and also to try and ferment at a lower temperature as you're doing!
  15. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    Preliminary results: All three yeasts finished at 1.000. This is a quick taste test done while racking. 1) Lalvin 71b: this is my least favorite of the three. It's not too bad but it's quite dull both in aroma and flavor. Very smooth but as I understand, because it partly metabolizes malic...
  16. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    At some point I'll have to try the S04 as well. Heard great things about it almost everywhere. Nutrient: I forgot to mention that I added 1.2g of Wyeast beer yeast nutrient in each carboy 24 hours after pitching the yeast. I use this blend because it's easy to find here in the Netherlands, and...
  17. giuzep89

    3-yeast test: Mangrove M02, Lalvin 71b, Nottingham

    Hey everyone, I keep asking questions all over but haven't contributed enough myself. I decided to test 3 different yeasts to find out which one I like best to brew a simple apple cider. Here's some data. - Juice from a local orchard, it's a mix of a few different apples, unfiltered and...
  18. giuzep89

    Clearing cider with pectinase/pectic enzyme

    Your answer makes me feel much better about it! I gotta be patient I guess!
  19. giuzep89

    Clearing cider with pectinase/pectic enzyme

    Hello friends, I've just brewed an apple wine I'm really happy with. Some facts about it: - SG 1.086 - FG 1.000 - Pasteurized apple juice from a local company (very light filtering, real rich flavor) - Apple juice concentrate (added till reaching 1.086) - Mangrove Jack's M02 Cider Yeast -...
  20. giuzep89

    Which ABV for traditional meads?

    Just so you guys know, I switched from Lalvin 71b to Mangrove Jack's M05 mead yeast. My current blueberry melomel is almost done fermenting (target ABV 10.5%) and I can tell you there's an immense difference between the two. The 71b ended up with a ton of off flavors to age out, whereas with the...
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