Is there a chance that the yeast can be the cause of a bad flavor and non alcohol tolerance? If so, what are the potential mistakes I need to avoid other than disinfection?
Over the course of about tens of times, I tried to make fruit wine out of fruit juice (100% content without preservatives) and Almost most of the time I failed. The flavor was terrible and often the alcohol content was very low or almost to non-existent.
I've thought that's because I didn't properly disinfect the carboy, which was just the juice pack itself. And one time I used a bottle of mineral water, and this time I didn't get any bad flavor, but
there was almost no alcohol.
With these two contradicting or inconsistent results, I can't figure out where my mistakes lie in or if the yeast (bread yeast branded DCL) is the problem.
Any feedback would be appreciated.
Over the course of about tens of times, I tried to make fruit wine out of fruit juice (100% content without preservatives) and Almost most of the time I failed. The flavor was terrible and often the alcohol content was very low or almost to non-existent.
I've thought that's because I didn't properly disinfect the carboy, which was just the juice pack itself. And one time I used a bottle of mineral water, and this time I didn't get any bad flavor, but
there was almost no alcohol.
With these two contradicting or inconsistent results, I can't figure out where my mistakes lie in or if the yeast (bread yeast branded DCL) is the problem.
Any feedback would be appreciated.