3
votes
1answer
40 views

Is it okay to freeze dry yeast at around -20 °C?

After adding a sachet of 71B yeast to a 50ml starter at about 40 °C, I've noticed absolutely no activity. The yeast sunk to the bottom of the container and just stayed there. This is the first time I ...
2
votes
4answers
202 views

How do i clear the batch after fermentation?

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the ...
4
votes
2answers
279 views

Where can I find information about the yeast Saccharomyces Bayanus?

I was able to find plenty of information about the ale yeast S. Cerevisiae and lager yeast S. Pastorianus, however information about the wine making yeast S. Bayanus appears to be more difficult to ...
1
vote
1answer
387 views

Flowers of Wine (Problem)

Context: I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
0
votes
2answers
455 views

What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?

I'm trying my first, 1-gallon batch of dandelion wine. Some recipes say "1 packet" of brewer's yeast, and mine doesn't even specify an amount. It also specifies to add "yeast nutrient," which my ...
1
vote
1answer
165 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. ...
8
votes
3answers
1k views

What would happen if I used a yeast meant for white wine to brew red wine or vice versa?

I was buying winemaking yeast and wondered - what exactly would happen if I used the stuff meant for red wines for white or the other way around? Would it be bad? Would it work at all? Would it just ...
5
votes
5answers
6k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?