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K1V-1116 S. cerevisiae • cerevisiae Selected by the ICV in Mont­pellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA. When fermented at low temperatures (16°C …

Methanol is formed when fermenting beverages high in pectins - eg grapes and berries. The methanol comes from the pectin, which mainly composed of methyl esters of galactose. When pectin breaks down, …

Wash yeast by adding water to lees... shake vigorously and rack like a normal wine, keeping the yeast that collects at the bottom. …

First, measure the level of sulfides in your wine using a SO2 Test Kit if you can. If the wine is deficient, treat the wine to 50 p.p.m. sulfides. … Hold the piece of copper in the neck of the carboy while the wine is being racked, so that the wine runs over the copper surface and into the carboy. Fine and/or filter the wine. …

No don't boil it! Chances are you are fine at this point. Bacteria just don't hang around lonely old clothespins much. Without knowing what type yeast you pitched, I can't give a solid answer, but if …

Are you starting a brew or finishing one off? Rule of thumb to keep handy when using any kind of enzyme in brewing; enzymes are proteins and proteins don’t mix well with bentonite or with sulfur dioxi …

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 …