Questions tagged [fermentation]

The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.

Filter by
Sorted by
Tagged with
2 votes
1 answer
65 views

Sauerkraut with trace amount of detergent

I'm new to fermentation and I'm making my first sauerkraut. I have followed the basic instructions correctly but when I crushed the cabbage in order to get the water out, my hand had a little bit of ...
his dudeness's user avatar
0 votes
1 answer
71 views

Adding sugar for secondary fermentation?

My first go at wine making. My Red wine Og was 1.06 and primary fermentation final OG is 1.00. should i add more sugar for secondary fermentation?
NigelDH's user avatar
0 votes
1 answer
51 views

Wine mash smells like moonshine after 7 days of fermentation, is that normal?

I am trying to make red wine for the first time, using grapes from my garden. I rinsed the grapes, crushed them and poured them into a 15 l bucket, ending up with about 6 l of mash. I placed a lid ...
user149408's user avatar
1 vote
4 answers
108 views

Can I keep making mead from the same brew?

I have recently started making mead as a bit of a hobby to use up our honey supply. Making the mead has been quite a fun experience but I was wondering. Since your using yeast and feeding it sugars to ...
Max's user avatar
  • 11
1 vote
2 answers
40 views

Possibly off-topic: starter culture for sauerkraut?

I know I'm venturing somewhat off-topic here, but this is related to fermentation and lactic cultures, so there is at least some overlap with home brewing. I'm about to try and make Sauerkraut. I ...
Frank van Wensveen's user avatar
0 votes
3 answers
129 views

Testing before distilling

I had m’y fermentation going in 2 different 25liter pales. One stop fermenting 2 days before the other did, now I’m doing a test with the hydrometer and I’m reading 1.014 on both is taht okay to still ...
Oli T's user avatar
  • 1
1 vote
3 answers
151 views

If i add more fruit, yeast and sugar can i re make wine?

I made some homemade wine and I believe I didn't add enough sugar because it reads 0 alcohol. My question is my wine has been strained and transferred into clean jars and dead yeast gone. If I take ...
Brandi Castronovo's user avatar
0 votes
2 answers
54 views

Is it proven that PET does not leak into fermented alcohols?

Are there any studies? Did anyone check etc and document it? I want to know if PET plastic is safe given that the liquids fermenting inside it can contain various acids from fruits, sugars and other ...
user22186's user avatar
1 vote
2 answers
50 views

Bad Batch after a brewing break of 20 years

I just tried my first batch of Pliny the Elder after not brewing for some time,and it was a disaster. I decided to try brewing in a bag. I was a little short of beer after the fermentation. I did not ...
MacMondo's user avatar
2 votes
1 answer
53 views

Few beginner questions about temps, SG and yeast

I brewed my second ever batch of beer on the weekend (the first one tasted okay but was flat, I guess I didn't put enough sugar in when bottling). and I have a few questions. I'm using a 5L glass ...
therealn000b's user avatar
1 vote
2 answers
60 views

Yeast appears active after 14d but, could it be done? (WLP077)

NE style pale ale, OG 11.5P (1046), hit FG around day 7, 3.1P (1012) for 75% attenuation, which is the low end of the strain. First time fermenting under pressure, kept at around 0.6bar as of day 3, ...
Joost's user avatar
  • 11
0 votes
2 answers
47 views

Making turbo cider with pressé

I've made a turbo cider with 3L apple juice from concentrate, 500ml of elderflower cordial and 750ml elderflower pressé. None contained preservatives. I used the cider yeast as instructed on the ...
SocksSocksSocks's user avatar
3 votes
2 answers
43 views

Making wine with fruits?

What differences should i expect when making wine with fresh mushed fruits and water instead of juice? I have only tried making wine with juice before. Will i need to filter it when racking?
N.b..'s user avatar
  • 51
1 vote
2 answers
57 views

Under fermentation

I recently tried fermenting pure apple juice. I didn't add sugar to reach my goal for ABV. I took enough juice out to use to make a starter, but my yeast was weak. It was close to expiration, so I ...
Ron Richardson's user avatar
1 vote
1 answer
161 views

Fermenting in a keg - should I bother transferring after fermentation?

So recently I've been getting into fermenting in kegs and if I'm not going to dry hop (I would want to transfer away from the dry hopped hops to avoid grassy flavours), should I bother transferring ...
Bilbo Swaggins's user avatar
1 vote
1 answer
184 views

Store Bought Pasturized Cider Has "auto" Fermented, Safe To Drink?

I bought some pasteurized cider from a grocery store that was sourced from a local apple farm. The jug has been sitting in my refrigerator unopened since I got it. To my surprise, after a few weeks ...
Cole's user avatar
  • 111
1 vote
1 answer
79 views

Fermenting used coffee grounds

This 2013 article, ScienceShot: A Shot of Coffee That Gets You Drunk | Science | AAAS talks about how used coffee grounds are being tested as a base for fermentation, but doesn't give specific details....
Ray Butterworth's user avatar
2 votes
3 answers
270 views

Fermented juice with potassium sorbate

Hello this is my first time making wine, I got excited rushed through the process and didn't realize that the berry juice from concentrate that I used had potassium sorbate until after a week. I also ...
N.b..'s user avatar
  • 51
2 votes
5 answers
116 views

Initial fermentation keeps pushing my lid open. Should I transfer from 5gal to 6gal bucket?

I am day 3 in fermentation and twice I have gone to stir the must only to find the lid was propped open from the bag pushing up on it. Will this ruin my wine? Should I transfer to my 6gal bucket for ...
Steven R.'s user avatar
2 votes
1 answer
66 views

Turbo cider 3 day fermentation, wonder if it's died?

I made a batch of turbo cider last Sunday (2022/10/02) and it slowly started to ferment over the next three days, peaking at about an inch of foam on top. Please see below for photos. However I ...
SocksSocksSocks's user avatar
1 vote
1 answer
26 views

Mixed Berry Cherry Mead fermentation issue

I'm fairly new to homebrewing, I am making my second batch which is a 1.5 gallon batch. Seeing as how my first batch was very sweet, but not so much alcoholic I decided to make my next batch with more ...
Shiroe's user avatar
  • 11
1 vote
1 answer
41 views

why does my elderflower wine take so much longer than elderberry wine?

I have similar recipes for elderflower and elderberry wine, using six kilos of sugar to 23 litres of water. Both have the same additives, yeast, acid mix and nutrient - the elderberry is ready to kill ...
Donald  McKee's user avatar
1 vote
2 answers
150 views

Fermzilla bottom valve open or shut during fermentation?

I am about to set about my first pressure fermented lager, and will be using a Fermzilla V3. This has a large valve at the base of the conical pressure vessel leading into a small jar that can be shut ...
Darkcat Studios's user avatar
2 votes
2 answers
72 views

A couple of Sugar Questions

I have read a lot of the "normal sugar" vs "brewing sugar" questions, and I think I'm there with an answer but I wanted to just get it verified as I'm new to this. I have a beer ...
MikeH's user avatar
  • 121
2 votes
1 answer
91 views

Is this beer contaminated?

Been brewing for some years now and never had a batch go bad. But after I bottled my last brew there was a black layer on the side of the brew bucket(see picture). This layer was below the surface ...
brewfiend's user avatar
5 votes
2 answers
307 views

Using Pine with Beer

The only other topic I found on this was here: Using pine in beer - it was asked nearly 10 years ago and didn't have the answers. Does anyone have experience with using pine in their brewing and if so,...
Glorious Stout's user avatar
1 vote
1 answer
49 views

Fermentation growing too fast for bin

I started fermenting my first batch of turbo cider yesterday (10/07/2022). I'm using this this 5L fermentation bucket but the foam has already creeping up to the lid. It's very hot in England right ...
SocksSocksSocks's user avatar
1 vote
1 answer
241 views

Did I totally mess up making mead for my first time?

I read several recipes and talked with people at my local brew shop and thought I had a pretty good idea of how to make my first batch of mead but after I've already got it going I'm now over thinking ...
Emalee Yates's user avatar
2 votes
1 answer
91 views

Can I use a spunding valve on demijohn/bottle?

Is there such thing as a spunding valve for a demijohn or swing-top bottle? I want to make elderflower champagne for the second time. Last year it was fermented in plastic bottles, and one of them ...
EngineerBetter_DJ's user avatar
4 votes
1 answer
481 views

Distilled honey spirit needs an official name

I am relatively new to the world of personal home brewing. I have always gravitated towards mead and my next venture ought to be distilling some. I've read through lots of articles and threads on the ...
Danny Scribbins's user avatar
2 votes
1 answer
58 views

What to do with blowout Krausen/wort

Surprised I couldn't find an answer to this so I'm posting the question. I brewed my first imperial stout. Fermentation was super happy, krausen went wild and my airlock blew out (from what I'm seeing ...
Glorious Stout's user avatar
1 vote
1 answer
371 views

Is my yeast dead or stuck or just fine?

I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback. This is my first batch of homemade wine. As my first batch, I wanted to do something very ...
Skcussm's user avatar
  • 113
1 vote
1 answer
70 views

Air Still and Pure Turbo Yeast

i just got my brand new Air Still Kit . the kit include Pure Turbo Yeast and from what i read the manufacture of Air Still advice to only use this Yeast when distilling with Air Still . the problem is ...
Abdulmajeed Awedah's user avatar
1 vote
2 answers
160 views

Cloudiness in cider

Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should ...
Helen's user avatar
  • 11
3 votes
1 answer
332 views

If I stop fermentation early does the sugar left in juice still turns into Co2 after bottling

I am trying to understand a little bit about science process between Fermentation (when sugar is turned into alcohol) and Priming (when fermentable sugar is turned into). I have done several batches ...
Hermes_Lee's user avatar
2 votes
1 answer
51 views

Will taking the top off my vessel on day 9 spoil my brew?

I’m on day 9 of my home brew and the top has been taken off for about 5 seconds. Reading up on the CO2 layer that the yeast creates in wort and that exposure to oxygen can spoil your beer, I fear my ...
Andy Lovis's user avatar
0 votes
2 answers
91 views

ABV question in 5 gallon melomel batch

I started a melomel batch two weeks ago. Below are a list of batch details: 5 gallon batch frozen blueberries (roughly 4-5lbs per gallon) 18.5 lbs of honey (raw, unpasteurized honey from my fathers ...
Jens Carter's user avatar
2 votes
1 answer
27 views

New to Cider making

I made about 8 litres of cider 2 weeks ago and put it in a 30 litre fermentation bin which meant that there is a lot of air still in the bin. I have now learnt that is not ideal. Is there anything I ...
Darren Roberts's user avatar
1 vote
1 answer
237 views

During what stages to add fermentable vs unfermentable sugars?

New to brewing. I'm trying to understand when and where it makes sense to intentionally add sugar. Based on what I've read/researched so far, I can think of three places where it makes sense: As part ...
hotmeatballsoup's user avatar
1 vote
1 answer
252 views

Is this Campden safe to use?

Campden was really hard to find in the country I am currently in. Thus a friend arranged it from a lab supplier. As it shows 10ppm max lead on the label, would it be toxic to use? Also could you ...
user avatar
1 vote
1 answer
148 views

Homemade Instant Wine Not Fermenting..Can i add yeast on day 3?

Hello I am making 3 Day instant beetroot wine. I'm making this in India so I don't have an airlock or a hydrometer or any fancy equipment. I made this wine during last New Year and in 3 days I got an ...
Devi Suresh's user avatar
2 votes
0 answers
207 views

Hard seltzer turns pink after a few weeks, why?

I've got a bit of an odd situation. I've been brewing some hard seltzers, simple recipe: 4LB Dextrose + Champagne Yeast + Water + Nutrient. However, I've got an odd issue. 2 of 3 hard seltzers have ...
rob's user avatar
  • 1,783
0 votes
0 answers
57 views

Weird growth 24h after adding sugar for carbonation, is this normal?

I've finished coldcrashing this cream ale I've been brewing, I took some samples and they tasted great, so I've moved it to an airtight container and added sugar for carbonation. I checked it the next ...
Protoless's user avatar
2 votes
1 answer
72 views

Huge headspace and pale ale fermentation time

I just brewed my 3rd biab batch last Saturday and pitched 3 white lab liquid yeast(i was told to do that because the yeast were expired). I was left with 15l and filtered it using a cheese cloth as I ...
Kralirious's user avatar
2 votes
1 answer
89 views

Cold Crashing beer - how much time?

I've made beer from a kit a number of times before, nothing special, and I've let the beer crash from between 1 to 3 months (temperatures between 13º and 16º), but I'm now wondering: Is there a ...
Daniel Bragg's user avatar
0 votes
2 answers
128 views

How to preserve an open box of dried yeast?

I want to ferment barley to make whisky (it is perfectly legal in my country, I'm not breaking any law!), the steps before distillation are almost the same than brewing beer (no hops in my case). I ...
Leevo's user avatar
  • 115
2 votes
2 answers
59 views

Hop mix on the sides of the fermentation bucket - is this safe?

I recently opened my fermentation chamber to do a hydrometer check and noticed the hop bits are stuck to the sides of the bucket and no longer on the wort. Want to ask if this is safe? Or is it a ...
HL4's user avatar
  • 21
0 votes
1 answer
221 views

is my still bubbling beer ready?

I made my beer about 5 days ago I mean it's about 5 days that it's vigorously bubbling. I made it in the bottle under a high pressure. Please take a look at my previous question to see how I'm ...
Mahyar Shokraeian's user avatar
2 votes
2 answers
287 views

Hangover after drinking Kviek brew?

I recently brewed a batch of pale ale using Kveik yeast (Omega Voss OYL-061). I fermented in primary at 29 degrees for about 14 days before kegging - it was oxygenated well and went absolutely wild in ...
Snowman's user avatar
  • 331
0 votes
1 answer
210 views

Is Fermentation without airlock possible in bottle?

I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is ...
Mahyar Shokraeian's user avatar

1
2 3 4 5
17