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Search the forums if you haven't already. There are pages and pages on this topic. To sum them up, some people think it's not a problem, except perhaps for long term aging with oxidation concerns. Others think it's not a good idea. Is it dangerous? I don't think so. I'm planning on doing it soon.

Awesome info guys. Thanks a lot. I'll be sure to pick up a vial when I'm in the States this summer, but until then the dead yeast and epsom salts sounds like a good substitute. Cheers

I've been making some ciders/applewines over the past month and having a blast! I want to start doing a little more experimentation but I live in a part of the world where there are no brew stores or supplies (except lots of great juices). I know that some fruit juices are a more hostile...

As far as yeast nutrient/energizer goes, I'm in a country where it is not available (Middle East). I've read about people using raisins, either whole or smashed and boiled as yeast nutrient. Does this actually work? And maybe I can somehow source the ingredients for yeast nutrients/energizers...

So what you're saying is your cider is fermenting in primary and won't be ready to rack to secondary for a while, but you already did the oak chip and vanilla thing and put it in the secondary you plan to rack to a while and are worried about mold, right? I'm still a noob myself, but it seems...

Thanks Kauai Kahuna. I started the Cranberry-Apple brew 3 days ago and it's fermenting well. Thing is, and I've read about it on here on a lot with Apple brews, I'm getting some sulphur odor. It seems to be lessening already, and I'm not really worried, just want to see if anyone has had this...

In case anyone is interested, With the gallon jug I let continue for only 4 days, then cold crashed the whole jug. It cleared out pretty well after 2 days. I bottled it and the taste is like a sauvignon blanc or a sweetish chardonnay. Very enjoyable and potent. The juice I started on top of...

That's funny, fertmentatio. They probably do in a lot of the ME countries, but booze is legal here, if you have a license to purchase it. The license is bright red, has my picture on it and says "License to Purchase Alcoholic Drinks" but they tend to be very expensive at the stores as they...

So I answered one of my own questions. The yeast left over at the bottom of the first batch went into a second batch the same day and the activity was SO MUCH faster and more explosive (not literally) than when I started with the dry stuff from the packet. The gallon jug is starting to...

So I moved to the Middle East a few months ago and quickly found myself getting thirsty. At the Christmas holiday a friend went back to North America for a few weeks. While she was there I asked her to pick up some wine and beer yeasts for me. I've wanted to try home brewing for a long...