Questions tagged [fermentation]

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

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2
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2answers
52 views

Is falling bad for fermentation?

The shelf in my fridge broke, dropping my fermenter something like 10-20cm, all though he is still close, can it oxidise my beer? The wort was 2 days into the fermentation process and the yeast is ...
2
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1answer
398 views

Ferment and naturally carbonate in a keg

want to try to ferment under the pressure for the first time.,just to clear few things, please correct me if I’m about to do something wrong. Cool down the wort in a kettle. Transfer to the keg. ...
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6answers
1k views

Dady yeast for beer?

I have made my way into homebrewing with LME, hops, adjuncts and Dady yeast. Dady yeast (Distillers Active Dry Yeast) is a distillers yeast strain which is supposed to produce a lower final gravity ...
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2answers
304 views

Table sugar + fruitjuice + yeast not fermenting

After several years of beer brewing, I started experimenting with moonshine. I figured since Im distilling I dont have to deal with all the exacting procedures of beer making and I just needed basic ...
2
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1answer
44 views

Is there any permanent inhibition of maltase production in yeast by glucose

Is is there any long term or "memory effect" on the expression of maltase in yeast that has been grown or mainly grown with glucose? In effect does yeast grown with glucose "forget" (or have some form ...
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2answers
96 views

Brewing with Squash Guts

So I'm very new at brewing and I'm looking to make a gift for my father. We have a small farm where we peel a lot of squash and cube it, leaving behind a lot of squash guts. I was wondering how I ...
2
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1answer
133 views

Air lock sunken water level

Twelve days ago I pitched my yeast in to two batches of ginger wine (different yeasts, different batches). For a few days fermentation was going well and the air lock was producing lots of bubbles and ...
7
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4answers
796 views

Starsan in double bubble airlock keeps getting sucked into fermenter - why and how to prevent?

I did a brew on Saturday and cooled, got in the fermenting bucket and added yeast, added starsan to the chamber in the double bubble airlock and got it under the stairs. Ever since then, the starsan ...
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1answer
534 views

Mead: is it time to bottling?

I have a few questions. I'm making mead for the first time. My mead is now brewing for 2 months (since 11th august), but I'm not sure if it's time to bottle it. That's because it is still sparking. I ...
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2answers
224 views

My pasteurized peach cider smells like wine

So a while back I bought some pasteurized peach cider from a shop on the side of the road. The "100% juice with added ingredients" type of stuff, ya feel me? I bought an airlock for it because The ...
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1answer
33 views

I have Youngs Elderberry kit

I am on day 3 and instructions state "top up 4.54 litres tepid water". Does this mean top up TO 4.54 litres? Should I leave space in the demijohn and how much space? It's still got 7 to 20 days to ...
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2answers
371 views

Beer having an aroma more like wine/champagne

It's my first time brewing, and I chose a DIY Cooper's kit since I don't have much room in my apartment. Everything went well while dumping the things in the fermenter, although, it seems it has a ...
4
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2answers
331 views

Fermenting sugary tea into an alcoholic beverage?

I was drinking some caramelized cranberry tea today (that is, cranberry-flavored tea sweetened with caramelized sugar, or maltose, or malt sugar, whatever you wanna call it). It tasted very sweet, and ...
1
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1answer
125 views

Adding yeast after fermentation has started

I have just started my first 2 gallon demijohns of juice. I read that campden tablets should be used first to kill off bacteria but it has started to ferment before the campden tablets went it. Is it ...
3
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1answer
336 views

Kombucha fermentation time(s)

I'm getting all sorts of feedback as for the fermentation times when brewing kombucha from internet blogs, friends brewing at home,... I believe different fermentation times will give the kombucha ...
2
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2answers
714 views

How can I save a wine with SG way too high?

I am attempting to make a blackberry wine from blackberries picked in my yard. I followed a recipe found online, adding sugar disolved in water to a bunch of mashed up berries in a mesh bag, etc. I ...
4
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1answer
128 views

Changing the PH of mead for fermenting necessary?

I’m currently creating a batch of mead. I’ve watched a lot of videos about the process. I’ve seen some people do it because they said you need to have it between 3.6 and 3.9 ph. And some just don’t ...
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3answers
160 views

Helping a first timer!

I'm hopefully about to make my first batch of sparkling slightly sweet cider. I have read all sorts of advice about reducing/increase tannin, stabilising and other scientific stuff. I want to keep it ...
2
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1answer
420 views

How do I stop my damson cordial from starting to ferment?

Anyone ever made Damson cordial ? I am very new to making cordials and as I have a high yield of damsons usually, I am just trying to see if cordial is an option rather than just wine and liqueur, ...
1
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1answer
65 views

fermentation process stopped quickly

As soon as adding the yeast, the fermentation process started immediately, like a bomb for about 15 hours and airlock was like an air pump during several hours. today is the third day of brewing and ...
0
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1answer
128 views

Gravity concerns slow fermentation

I have returned to home brewing after a long leave of absence and would be very grateful for some advice just to make sure my wort is still going in the right direction as I am getting a bit concerned....
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4answers
371 views

Fermentation has not started been 48 hours.

Put liquid yeast in wort cooled to 70 degrees. My yeast was at 78 degrees not 70 degrees no bubbles yet.
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1answer
70 views

Fruit 'wine' - acetic acid and alcohol

I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is ...
1
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1answer
38 views

When wanting to add a fruity taste

When fermenting with Mr Beer plastic Keg or upright Carboy, and I want to add a fruit flavor. Is the best way to add the flavor to add actual fruit or use the essence of the fruit that I want to use. ...
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2answers
612 views

Fermenting Cow's Milk, or making Kumis

Playing around with making my own yeast cultures, one of them has is white while fermenting. That started me thinking, "can I ferment Cow's Milk?". One google search later there is Kumis, made from ...
2
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2answers
323 views

Air lock blow out

This is my first time to brew. This morning when I checked the fermenter I noticed the airlock had blown off. I reinstalled it and cleaned up the mess. Will this lead to any contamination in my brew
3
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4answers
1k views

Making hard cider with very low alcohol

I brew kombucha and want to make cider. How could i make cider with very low alcohol level? i want it to be close to 1% if not lower. Is that possible?
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6answers
730 views

Can a bad odor from an empty fermenter be a sign of contamination?

I'm new to the hobby and recently made my first brew, I've used a simple plastic fermenter (25L) for primary, and after I finished the bottling process I washed the fermenter and waited for a couple ...
5
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2answers
258 views

Tips for brewing at high temperatures

I live in a tropical country and don't have an extra freezer, but I want to comeback to homebrewing. I'll dare to brew at high temperatures and would like to find ways to get a decent tasting beer. ...
2
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1answer
528 views

Naturally fermented ginger beer

I'm doing ginger beer sodas by using juices: ginger and lemon juices, cane sugar and natural flavours. I pasteurise the blend by cooking it to 150°F (66°C) for a good minute, then cooling it off and ...
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1answer
27 views

Is there anywhere in Aus/NZ that sells MiniBrew HDPE?

Pretty much, the title. I've done a few searches and turn up the Malt Mechanics products, but no MiniBrew. If you have Minibrew equipment and you live in Aus/NZ, where do you get your parts from?
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1answer
100 views

First brew - What is a good SG for end of first fermentation?

After my primary fermentation, ready to rack to carboi (about a week) my SG is about 1.015... is that anywhere near being good? Seems like that's what it started at. It's a red ale from an extract ...
4
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3answers
165 views

Build up around top inner rim of fermenting bucket?

I have a question. This particular brew is a white IPA and brew day was a week ago. I had a violent fermentation the first night after brewing to where a lot of krausen built up, expanded the bucket ...
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2answers
76 views

Long open fermentation questions

I started a Saison with the intent to sour it. I put it in primary (plastic tub) and airlocked. I had the sour yeast ready to go, waited a little long (past expiration date on package) and just ...
4
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1answer
79 views

Could this have oxidized the beer?

While getting a sample of beer for a hydrometer reading, I squeezed the turkey baster while it was in the beer, so it caused a bunch of bubbles. I did that twice. Anything to worry about?
4
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2answers
152 views

Are there levels of infection in a beer or is it a case that it's either “infected” or “not infected”?

I am trying to understand the nature of infections in beer. I find it difficult to imagine ( considering there are wild yeasts and moulds and micro-organisms in the air - aren't there? ) a scenario ...
3
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2answers
84 views

Blow off tubes are cloudy

I have 2 clear blow off tubes and both have become cloudy and a little yellow. 1. Can this be cleaned? 2. If not will it effect my beer as it's just a blow off tube. Thanks
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2answers
619 views

Is there any real need for a heating element on an STC 1000 fridge setup ( for most/many setups)?

I am building a fermentation fridge based on an STC1000. Clearly if I had a heating side to it I would no doubt be better able to control the temperature; but I am not sure whether the heating element ...
2
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1answer
450 views

Shall I filter the foam from wine

I am brewing apple wine. There is a layer of white foam forming at the top. Shall I remove it or it is ok to leave it like this?
0
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2answers
217 views

Maximum maximum Fermentation length [duplicate]

I'm going to brew a batch of beer today. I'm not sure how long I should keep the beer fermented. What is the maximum amount of time, that home brew beer can ferment without it going bad ???
3
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3answers
116 views

Is it ok to bottle fermenting beer when it is slightly semi sweet?

This is my first time doing any home brewing. I'm using a Mr. Beer kit my parents got me. It has been fermenting for 3 weeks. So I tasted it yesterday and it still has a slightly sweet taste, which I ...
3
votes
1answer
735 views

should i re-rack my beer?

I recently brewed a milk stout from an LME kit, which I racked into a secondary on New Year's Day. After 2 weeks of no fermentation, I checked the final gravity, and found it rested at 0.030, which ...
2
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2answers
104 views

Can I use BrewPi and Fermwrap without a chamber?

I've been looking into fermentation temperature control and came across BrewPi. Even though I live in Southern California, I'd like to be able to keep some brews at optimal temperature -- the house ...
3
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1answer
934 views

Killing off preservatives in store bought juice

I'm wondering if there's any way to kill the preservatives in store bought juice. I was thinking about boiling it at high temperature for like 5 minutes, but not sure if it'll work. If anybody has a ...
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2answers
67 views

Fermentation process?

I put together my first batch of beer, and it has been fermenting for about 11 days. For the most part I think everything is going quite well although I have been keeping the beer in a room that is ...
2
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5answers
106 views

Does fermentation rate depend on fermentability?

How does the fermentability of wort affect the speed of fermentation, if at all? If I have two batches of wort mashed at different temperatures (say 148 °F and 156 °F - 64/69°C) and I pitch the same ...
3
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1answer
184 views

Educational Things to Do For Kids while Home Brewing

I have three young kids ages 7, 5, and 3 at the time of this writing. They are home schooled, so we are in the habit of educating them in everything we do - especially the older two. Taboos aside, ...
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1answer
140 views

Repitch? 1032 down from 1045 after 72 hours

Doing my 2nd batch (after a break of 20 years :) ). Its a LME / DME porter attempt. It all went according to plan and the OG = 1045. It started fermenting more or less on time, but was sluggish from ...
2
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1answer
100 views

I put my bottles to ferment for carbonation in a cold place - is the yeast dead?

I have brewed a Brewferm Christmas beer. I have been brewing on and off for 20+ years but I don't try complicated things. My first mistake was not reading that this particular beer requires no extra ...
3
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1answer
203 views

Is my wild ferment safe?

I made elderberry syrup, and it too fermented. It has been refrigerated for five months, but may have spent the first few days at room temp. It is delicious, still sweet, no off flavors, super ...