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Turns out that, at least in my case, freezing the dry yeast is actually a bad idea. I made an experiment last night and I put two sachets of ICV D-47 in the freezer and two sachets in the fridge. This morning I took both of them out and let them warm up in the room. I used the same activating mixture I've always used (some must + some nutrients) and split ...


0

As I'm sure you know (but just in case) any unfermented sugars remaining in the juice will certainly caramelize. To find out if starches are present, you could either try a Google—e.g. 'pineapple juice composition'—or hike down to the drugstore and get the smallest bottle of Tincture of Iodine they have in stock. Tincture of Iodine (the yellow stuff) will ...



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