Hot answers tagged fermentation
This is a totally normal active fermentation. It won't be flocculated yeast at this point, so much as break protein and hop material.
Ginger juice alone does not have enough sugar to be fermentable. However, ginger beer is a popular, slightly alcoholic beverage made from ginger root, sugar, water and citric acid. Take a look at this question and answer.
You don't. Watering down beer is bad idea, because you will end up with something with no taste, no kick etc. You could add vodka or rectified alcohol, and something for taste, but due to tax rules on strong liquor in most countries it would be far cheaper to simply buy more beer.
fresh yeast should get rid of most of yeast smell. And even if they don't, a package of yeast is far cheaper than ingredients for new batch of mead. So by all means, do re-pitch. At worst, you will just waste $3 worth of yeast. At best, you will save much more in ingredients. And chance of success is pretty big.
Once fermentation starts, convection currents will ensure that the puree and water are well mixed. There was probably no need for Campden, since all the ingredients were sterile. As it stands, you've got around 300ppm of sulphur in the must, which will likely impede fermentation. Leave it under an airlock for three or four days. If fermentation has not ...
The three Dunkelweizens I've brewed all finished high, 1.018, 1.022 and 1.017, and the style calls for 1.010 to 1.014, but I find the inclusion of wheat and munich malt is less fermentable than the lighter malts. I've used 3068 twice and a dry yeast from Mangrove Jack's (M20, which I don't recommend). I've also used 3333 in several weizens but not a ...
I have made ginger beer from regular old yeast before so there is nothing inherent about ginger that makes it unsuitable for yeast fermentation. Yeast technically speaking is a fungus not bacteria so how things that have anti bacterial qualities interact with fungi I'm not sure.
The easiest way: experiment. Take a small glass of beer, dilute to a measured amount and taste. Diluting beer is common in commercial breweries, but they start with the knowledge that the beer will be diluted, so they ensure that they have strong ABV, body and flavours to carry through in the final product. Your chances of just ending up with a watery, low ...
If you absolutely must do this, I would buy an mildly flavored (or similarly flavored) commercial beer with a similar ABV and mix it into your beer. It might even still be good. Serve in pitchers and no one needs to be wiser. If you must add water, you probably need to dilute it with vokda or some other (preferably neutrally flavored spirit) to maintain ...
Only top voted, non community-wiki answers of a minimum length are eligible