4 votes
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Anybody know what KM is?

Based on the little bit of context I'm going to guess this is an odd/inaccurate shorthand for potassium metabisulfate. Although the real shorthand is K₂S₂O₅ they're likely using k to represent ...
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  • 1,431
4 votes
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Can you add additions to the primary?

If you don't have a secondary then, feel free to add them to your primary. You don't really have to worry much about making additions in your primary, I have done it many times in the past when I ...
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  • 6,993
3 votes
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What do you call additions after fermentation?

It's pretty straightforward....they're called "post fermentation additions".
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3 votes

How much potassium metabisulfite/Potassium Sorbate to stop fermentation?

I am assuming that you are making wine. For beer, neither sorbate nor SO2 have a place, since homebrew either creates carbonation from fermentation in the bottle or via CO2 injection in a keg, and ...
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2 votes
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Do sugar alcohols count against yeast alcohol tolerance?

Short answers No and No. Although erythritol is an alcohol it does not count against the 'alcohol' tolerance of yeast. When we speak of the alcohol tolerance we are not strictly speaking about all ...
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  • 6,993
2 votes
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Can I add too much opti-red?

Opti-red, is a yeast derived mix of polysacchrides, which are designed to bind to polyphenols/tannis and provide fuller body and better colour stability. I would not add more than the recommended ...
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  • 6,993
2 votes

Can you add additions to the primary?

I agree with previous answers: if you have no secondary, there's nothing wrong with chucking whatever you want to add into the primary. However, if your additions are highly aromatic, you may want to ...
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1 vote

Are campden tablets necessary?

Campden (or rather sodium meta-bisulphite, which is its active ingredient) serves multiple purposes in wine making. It removes chloramine from municipal tap water, but in your case that is unnecessary ...
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1 vote

Can you add additions to the primary?

yes, go right ahead, that's what I did and it worked out fine.
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1 vote

When exactly is 'first' punchdown?

Punchdown refers to the action of pushing down the cap. The cap is formed during maceration by the pomace (the solids) that rise to the surface. Normally punching down the cap twice a day allows the ...
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  • 4,736
1 vote

How much potassium sorbate is needed to prevent yeast from multiplying?

I think it would depend on how much yeast was pitched, but the general consensus is that a 1/2 teaspoon per gallon of wine is enough to halt fermentation. So for liters it would be a little more than ...
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  • 131
1 vote

What do you call additions after fermentation?

As far as I know this is a bit of a gray area as far as official terminology. I have experienced several people over-emphasizing finger quotes and suggesting they would "Dry hop" with... cucumber or ...
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  • 1,787
1 vote
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How do I remove the medicinal taste of vanilla extract in my beer?

More likely than not, your issue is with Phenolic and not Vanilla Extract (although, I would just use beans for brewing). Brad Smith has an excellent write up on that: Phenolics and Tannins in Home ...
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  • 1,142
1 vote

Fruit for fruit beers

I've had some excellent beer, such as Lost Abbey Judgement Day that used raisins or prunes in secondary, which give a very rich, caramel flavor that compliments big malty high alcohol and aged styles.
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