I just brewed a ryewine (think wheatwine, but with rye.) It's cooling the last 10 degrees to pitching temperature now. OG is 1.144. Here's what I know to do (or think I know):
1) Pitch lots of yeast. I'm planning a pack of Nottingham for a gallon batch. Nottingham lists a 14% alcohol tolerance, btw.
2) Oxygenate a whole lot. I'm not sold on oxygenating a second time (should I be?), but I'm definitely going to gas it up good at the beginning.
3) Rehydrate the yeast, then slowly add wort into it to avoid a sudden jump in osmotic pressure.
4) Use a yeast nutrient. (Servomyces, check.)
5) Ferment for as long as it takes.
What am I missing, or do I have wrong?
1) Pitch lots of yeast. I'm planning a pack of Nottingham for a gallon batch. Nottingham lists a 14% alcohol tolerance, btw.
2) Oxygenate a whole lot. I'm not sold on oxygenating a second time (should I be?), but I'm definitely going to gas it up good at the beginning.
3) Rehydrate the yeast, then slowly add wort into it to avoid a sudden jump in osmotic pressure.
4) Use a yeast nutrient. (Servomyces, check.)
5) Ferment for as long as it takes.
What am I missing, or do I have wrong?