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Putting Yeast in a Tea Bag

This will not work with a tea-bag or any other kind of cloth. Unless it's enclosed in a very fine membrane the yeast would easily be able to get through, then disperse and propogate in the main liquid....
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7 votes
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What would happen if you took raw grape juice and covered but did not refrigerate?

Grape skins have wild yeast on them that will, in time, ferment the grape juice. Depending on the particular blend of yeast on your grapes, you may get complete fermentation, or the yeast may have low ...
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7 votes

Can methanol be formed when brewing a rice wine?

Interesting. This is the first I've really looked into this. A quick Google search led me to a study by the US National Library of Medicine National Institutes of Health. This study found that ...
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7 votes
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Can methanol be formed when brewing a rice wine?

Agreeing with dmtaylor and the references he quoted, but adding a few foot notes: Saccaromyces Cerevisiae (beer/bread yeast) and S. Bayanus (wine/distilling yeast) are genetically incapable of ...
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6 votes

What can I use for a small-batch fermentation vessel?

Depends on batch size. If your doing 2-3 gallons. I would recommend using glass 1 gallon jugs from wine or Apple juice. The cheeseball containers I believe are made from the same foodgrade plastic as ...
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6 votes

What can I use for a small-batch fermentation vessel?

If you live near a good juice bar or restuarant that serves smoothies, ask the sales clerk if they have any empty glass jugs. Many drinks have an apple juice base and organic apple juice often ships ...
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6 votes
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How can I minimize methanol/fusel alcohols in wine?

Make sure you have a healthy yeast in the proper pitch amount. Ferment primary at the cold end of the yeast strains tolerance. A long secondary / aging helps break down fusel alcohols. Yeast needs ...
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6 votes
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What happens to artificial sweeteners in wine?

Generally speaking "nothing happens" to artificial sweeteners in the initial wine fermentation (eg the first month). I have fermented various beverages with artificial sweeteners and in general the ...
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  • 5,611
5 votes

Difference between 'brewing' beer and wine?

IMHO the most discernible difference between beer and wine is the use of grain and grapes/fruit. Beer tends to be grain based - think Reinheitsgebot. However it can be difficult to decide if cider is ...
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  • 5,611
5 votes

How to know *when* to rack off gross lees?

FYI I have not made wine before, but I do have a friend at a shop that has. She states to rack after vigorous primary fermentation. from my research, gross lees is the first lees after fermentation. ...
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  • 1,759
5 votes

How to know *when* to rack off gross lees?

Gross lees are basically the precipitated fruit/vegetative matter that were mixed with the juice when initially added to the fermenting vessel. Over time this stuff will settle to the bottom of the ...
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  • 5,611
5 votes

Is it possible to decontaminate 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 ...
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  • 511
4 votes
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Consequences of pouring instead of siphoning wine after primary fermention

Yes, is is a problem. After primary fermentation, one of the most important staling agents your homebrew will face is oxygen. Pouring will almost guarantee the introduction of oxygen, whereas ...
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4 votes
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Super fast fermentation?

Temperature would be my first bet. You didn't mention what temperature you experienced during your primary fermentation. If your temperature was appropriate for the champagne yeast, then my next bet ...
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4 votes

20% sugar, water and yeast brew smells awful quickly, how to fix?

A cheesy smell usually means you have bacteria in your mash and they have access to oxygen. If this were a sour-mashed beer it would be considered a lost cause at this point. I don't know how this ...
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  • 3,030
4 votes
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Are Wine Bottle Bombs Possible?

tl;dr - Yes. It is definitely possible for wine bottles to break or explode, but I've seen many more stories of homebrewers having the corks pop out. I have, however, personally witnessed a ...
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  • 619
4 votes

I took the airlock off for just a couple of seconds, will it ruin my wine?

Your wine should be fine. The alcohol and the acidity should be high enough to kill all the bugs.
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  • 2,446
4 votes

Red wine recipies

Recipe: Grape Juice Yeast Making wine is more about process than recipe. With the exception of quality ingredients. Standard table grapes don't really make decent wine. This becomes incredibly ...
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  • 36.2k
4 votes

Sulfur Smell from Fermentor

I got a little carried away here, so here's a quick summary. TL;DR: Your yeast was probably either A) nutrient starved, B) Fermenting at too high of a temperature, or C) a combination of both. ...
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  • 619
4 votes

Should I rinse my grapes before crushing?

One can wash the grapes to remove "detritus from the field" but it is not really necessary unless the grapes are horribly soiled - and then one might ask why one is making wine from them anyway! But ...
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  • 5,611
4 votes
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Will supermarket fruits make a good wine?

The problem with much fresh "Supermarket fruit" is that it is usually picked early and is usually unripe. If one can find "ripe" or "over ripe" fruit in a supermarket then IMHO that is the fruit one ...
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  • 5,611
4 votes
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If you make wine in higher quantities, is there a higher chance of contamination?

No, the process is the same. If you sanitize everything correctly, you do not have more chances of spoilage, it will only take more time to rack and bottle. Make sure you have the right size ...
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4 votes
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How to know *when* to rack off gross lees?

According to Daniel Pambianchi, in his book Techniques in Home Winemaking : the wine should not be left for too long on its gross lees to avoid potential spoilage... the gross lees consist mainly ...
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4 votes

Making wine from vine grapes

First let me say you can pretty much make wine from all grapes, just some of that wine will be better than others. If I had a picture of the leaves, I could probably tell if it's wine grapes or not, ...
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  • 3,002
4 votes

My mead wont stay carbonated!

If you are otherwise happy with the carbonation level of the mead, once it is capped and in the bottle your options are limited. Chilling it before opening, and avoiding agitating it are about your ...
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  • 608
4 votes

Does humidity matter for ageing wine in screw top bottles

No it does not. When it comes to screw caps, the things important to keep away from aging wine in a screwcap bottle are light, heat and motion. If oxygen can't penetrate the cap, how could humidity? ...
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  • 3,002
3 votes
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Raisins in Wine?

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 ...
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  • 663
3 votes

Is it okay to freeze dry yeast at around -20 °C?

Turns out that, at least in my case, freezing the dry yeast is actually a bad idea. I made an experiment last night and I put two sachets of ICV D-47 in the freezer and two sachets in the fridge. ...
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  • 161
3 votes

Is it better to age a wine in bottles rather than bulk aging?

Bulk aging has one advantage over bottle aging, it ages much faster. Once in the bottle, wine will still age, but less. Also, if you add Potasium Metabisulfate right before you bottle it will stop ...
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3 votes

How to adjust my wine?

I don't believe most wine makers make these decisions up front, at least not for juice that they have not worked with before. Instead, you taste the wine at packaging time and then adjust accordingly ...
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