I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?
My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...