freeze

While aging on the lees, I had a bit of a snafu and left the garage door open for a week while temperatures were in the 20 to 30 F (-7 to -1 C) range. Fermentation was long since over, and I’m just aging to clarify and for flavor. Any consequences of the temperature drop? I keep things pretty...

Hello everyone! I'm new to yeast banking and for the first time I tried freezing yeast. I made a starter, used sterilized equipment and 25% glycol solution. I did not freez in alcohol, though. I used a thermobag and freezing took more than 4 days. Yet one of the vials froze in some weird...

This year the harvest from the orchard was the best in recent memory. Heck, I'm pretty sure it was the best year my family ever had. Especially the Cortlands. I had enough bushels, I could have made just under a hecto of xxx batch. But with the cold weather, I bet that batch would have frozen a...

I've read all tutorials here and on the wider internet and am still a bit unsure of the best ratios to use for glycerine, water and yeast slurry. I have the kit: 20ml autoclavable glass jars with screw tops, dropper pipette, pressure cooker. I have yeast that I want to freeze from an overbuilt...