Nate said:Excellent answer.
GWF said:There's a head on it a foot high now. Should I unseal it and put a couple of litres of something in there?
GWF said:Will someone please answer this question? I dont wanna throw this out if it can be salvaged.
bootytrapper said:you can throw another gallon water in there.
but then again it's a "project" so just wait and see what happens!
homebrewer_99 said:Why did my spelling of *******, spelled "F-O-R-K-I-N-G" as used in "******* over" or "giving up" something, like in this case money, become an asterix?
homebrewer_99 said:It did it again...now, how is reading "*******" going to be interpreted? In a bad way I presume, but I was not spelling the word you thought I was using...what are you thinking...
GWF said:Oh yeah, one more thing too:
About the people who asked what i used for the previous experiment.
I used regular pure fruit juice, and bakers yeast :fro:
It turned out really well too, i think i put too much yeast in there though, the yeastyness was definitely noticeable.
GWF said:Now, I've got no clue how much sugar this yeast can ferment out
Walker-san said:Yeast is a living, growing fungus, and it undergoes a few life stages for fermentation.
The first thing it will do is multiply until it has reached a critical mass for your mixture/vessel. After this growth phase is done, THEN the yeast will actually start to ferment the mixture.
So, basically, what I'm saying is that it doesn't really matter how much yeast you put in. It will multiply to "fill" the container as it's first order of business.
Walker-san said:So, for your first batch, it was not the AMOUNT of yeast that caused the yeasty flavor... it was the TYPE of yeast (baker's yeast). Using an actual brewer's yeast will solve that problem.
For your second batch (with proper wine yeast), the answer to this question:
is: that depends on how much liquid you have dissolved the sugar in.
The yeast will ferment until the alcohol content of the solution actually becomes toxic for the yeast and they die. Literally, the yeast will drown in it's own excrement. (Pleasant thought, isn't it?)
That yeast could ferment 100 lbs of sugar, if you put that sugar into enough liquid.
-walker
exactly. this time between pitching the yeast and the onset of fermentation is called the "lag". Pitching more yeast decreases the lag time, which not only gets things done earlier, but also helps with keeping the chance of off-flavors down (yeast produce some chemicals during the growth phase that can affect the flavor of the finished product).GWF said:Oh!! I didn't know that. So the more yeast one adds to the mixture, the quicker it will take for the process to complete because it doesn't take as long to reach critical mass.
I'll send you a bill.GWF said:Thanks for that walker, I really appreciate the fact that you took the time to type all that out for me. You've helped me alot.
GWF said:Let's say I've got 20 litres of juice, and a packet of Gervin Wine Yeast No.1 Strain GV1 (It's a bordaux yeast aperantly) How much sugar should be in the mix in total, including the sugar I add and the sugar already contained in the fruit.
Do you have a Sugar/Water ratio chart I could look at?
Is there anything else you recomend I add too?
I know you guys add nutrients and all other kinds of stuff to your brews.
Walker-san said:I'm ducking out here. I don't make wine (just one kit underway now, so no thought went into it on my part). I am pretty much a beer guy.
-walker
GWF said:Everywhere says I HAVE to bottle the booze, but what's the point?
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