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Getting ABV at that level is possible through distillation process. Although it won't be classified as wine anymore if the ABV is 60%. Here you go to get started making wine. You can know how much yeast should be used at that tutorial as well. We can make wine using either brewer or baking yeast and it's drinkable, but you won't get optimal result if ...


What you're describing is called a colony of cells called a pellicle. According to Home Brew Talk's wiki: A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have ...


Raisins are dried grapes, containing around 65 % sugar by weight, and all that grape flavor in concentrated and slightly modified form. They add sugar, body, and flavor to the wine. If a recipe calls for raisins, there may be varying reasons why. In this case, I would believe that the raisins are included for all three reasons listed here. Although I have ...


My experience has been that if your kit has oak (as dust or small chips especially) it is best to rack off of that and the dead yeast cells after primary ferment. Bulk condition in a new carboy. The racking also helps knock out some of the CO2 which hinders the ferment as well. At least that's what I have done, YMMV.

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