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1

Try getting the must pH to greater than 5,aim for around 5.4. Then add some extra yeast. Only do this if your addition of CaCO3 was not successfully fixed the pH.


0

What advantages/disadvantages would there be if one would filter it (if necessary) at its peak after a two day crash? I'm planning on a low gravity, 1.045 beer. 3 day primary, 5-6 days (or less if possible) on a berry in season. It'll be a raspberry wheat beer. Any advice on mash temp and mineral profile?


2

About the only times I use a secondary any more are when I'm adding more fermentables (like fruit) or when I dry hop. There are interactions between they yeast and dry hops that can result in a really "flowery" quality to the beer due to an increase in geraniol. You don't have to worry about off flavors due to yeast. That's a homebrew myth carried over ...


0

I have not made a Ginger Bug myself but given this is a natural fermentation of bacteria and airborne yeasts I would expect it to smell nothing like fresh ginger and very much alcoholic. The medicinal thing I would be slightly dubious about though. I am pretty certain it should not smell like fresh ginger, as there is fermentation processes occurring.


1

As it is the stage which contains the majority of the activity (the first 3-4 days 90% of fermentable sugars are consumed), it is also the stage when the majority of waste products are produced by the yeast. The temperature control over this period plus the variety of yeast used will have the largest affect on the flavour profile of the beverage. Obviously ...


2

The best solution would be to try and direct the wild fermentation into a controlled one. The strange smell ("smells like goat" or garlic or bad eggs or rotten meat, depending on whom you ask) that you have may very well be what's called "Böckser" in German and "goût de bock" in French. I'm not aware of an English translation other than off-flavour. It ...


1

You can use Campden tablets (Potassium or Sodium Metabisulfite) or equivalent product available from your local home brew store, dissolved in a little water (and a bit added to each bottle), to inhibit wild yeast if you don't want any alcohol produced. I can't tell you the exact quantity you would need however.


1

Wild yeast must have gotten into the bottles, and yeast will ferment any simple sugar solution. Depending how long fermentation has been going you might already have some weird wild yeast-derived off-flavors, but hopefully you're catching this early enough to save the batch I would pasteurize them in the bottles to kill off the yeast: Place all of the ...


1

My experience as as professional brewer and home brewer leads me to suggest that oxygen is not detrimental to beer flavor unless yeast activity is in decline (i.e., after vigorous fermentation has subsided). So if you have forgotten to oxygenate, go ahead and do so as long as your beer has yet to achieve high krausen.


2

The wine will not start being poisonous after years of being in the bottle. If it is wood alcohol, it could, but if you know where it comes from, there is no harm in tasting it. If it does taste bad, pour it away and call it a day, if it tastes good, enjoy your fruit wine! TL;DR; It should be safe to drink.


2

The yeast need the oxygen to grow and reproduce, which is important for the first stage of primary fermentation when the yeast is multiplying and inhabiting your wort, which you want to happen as quickly as possible to avoid risk of infection when the wort is cool, exposed to air and does not yet have a protective yeast head. Unless you're brewing a high ...


2

Once fermentation has started it is usually not recommended to add oxygen. Exceptions: When brewing a high alcohol beer you may add oxygen up to 12 hours after pitching, but not afterwords. Yeast will consume oxygen during the initial fermentation phase. After that the oxygen stays around to stale your beer.


0

One of the major points of making wine is to make an alcoholic beverage. The primary fermentation stage is when the majority of the fermentable sugar in the must is converted by Saccharomyces yeast, through fermentation, into ethanol and CO2: C6H12O6 -> 2C2H5OH + 2CO2



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