New answers tagged

1

As always, it depends. Boiling uncovered makes mineral content higher, but lets volatile components to evaporate. Boiling covered - opposite. We don't know what's in your water, so we can't reliably tell which is better. Ideally, mineral content is low, and your water supply uses ozone instead of chlorine-based substances to prevent bacteria growth - then, ...


0

It may have got contaminated at some point after your sample that tasted good. Either from drawing samples or addition of the fining. Finings can change flavor. By reducing particles that contribute to the flavor, like tannins. Isinglass is typically a second or final clarifier as it doesn't do well for heavy haze. This is actually a good article much ...


1

ABV is Alcohol By Volume. Carbonation does not change the volume. So it would not effect the ABV. c02 is dissolved into the liquid. Meaning that the c02 molecules fit in between the liquid molecules and do not change the total volume of the liquid. As long as the c02 is trapped the liquid volume is unchanged, once released (bubbles) the gas displaces liquid ...


3

I have tested this personally and have not been able to record any perceivable differences in SG readings. Sometimes degassing will invigorate a slow ferment but nothing more than a good stir would. I do see your math behind the ABV increase and I still believe that to be true as well. Degassing is something you should be doing throughout primary and into ...


0

Previous answer was a bit overwhelming. Here's the skinny with a simple remedy for if this happens again. Hydrogen sulfide (H2S) is the rotten egg odor you smell, and it usually forms at the end of fermentation. Most home winemakers won’t notice a smelly problem until the first racking. If you do smell rotten eggs, the quicker you can act, the better your ...



Top 50 recent answers are included