Hot answers tagged

2

I'm not aware of any yeast that will pass 20% by any large margin in a pitch-and-forget type of way. Once you start pushing 16+% and you're not using a distillers yeast- you're looking for multi-stage sugar and nutrient additions and it's going to be pretty hands on. Even so- I don't think you're going to get much past 23% If you're just pitching champagne ...


2

The browning is actually enzymatic browning because of the breakdown of the banana cells. There is no such thing as too brown, but out of experience I know that brown and soft bananas could get mouldy. The mechanism which turns the banana starches into sugars is actually the same as that in brewing beer. Amylases (amylase enzymes), in this case alpha-amylase ...


1

It will be safe to use and non-toxic. The maximum lead content is a maximum, and the one specified here is within safe limits. Breathing the air downwind from a coal-fired power station typically exposes you to more lead than this stuff, when used in the regular amounts. One Campden tablet typically contains 0.44 g each of sodium metabisulphite (plus filler/...


1

Do you have time and patience? Because that is what helps making your wine nice. I make every year wine from my own grapes, and after fermentation, I put it in a cool place. This way, the wine clears, and a whole amount of tartaric acid drops out. This lowers the acidity of the wine. But that takes a month or six. Refermenting will not increase your pH. The ...


1

Using a coin reasonably smaller than the 18.5mm diameter to reduce the pressure and spread out the force over a larger area is another hack. https://www.winemakingtalk.com/threads/dimple-on-top-of-cork.6484/


1

Possibly, but you need patience it seems/ It is probably because of the baking soda that your wine tastes like this. You can't remove the molecules that are responsible for this anymore from your wine. However, I read that this is readily used, but you need a month or two for the results of this addition to drop out from the wine. I have made wine already ...


1

If I understand correct, then amylase powder is used to turn rice into sugar? 40° Brix is a gravity of 1.180. Champagne yeast can endure a lot, but starting from this amount of sugar would lead to an ABV of 23.6%, if your yeast could endure that. I find champagne yeasts of 15%. So yes, your yeast has had a good time, but the alcohol level is too high. I ...


1

Yes, you can blend old and new wine to create a different wine. You could pitch in a high attenuating yeast or one with a higher alcohol tolerance. Also, if you transfer to secondary and leave for a couple of weeks, sometimes the small amount of extra DO you pick up in transfer can restart a stalled fermentation and allow it to run to completion. Do you know ...


1

Homemade Ragi(Borneo style) – Yeast Ingredients: Root Ginger 200g thinly sliced Lengkuas(Galanggal) 200g thinly sliced 2 Garlic clove 1 Tbsp finely crushed white pepper 1 Tsp cinnamon powder Glutinous rice flour 400g Methods. Making the paste Transfer the root ginger, lengkuas (Galanggal), Garlic cloves, crushed white pepper and cinnamon powder into a ...


Only top voted, non community-wiki answers of a minimum length are eligible