valverij
  • Member for 7 years, 3 months
  • Last seen more than a month ago
  • Cleveland, OH
3 answers
4 votes
2k views
How to increase body of apple cider?
Accepted answer
5 votes

If you carbonate it, that carbonation should give it a perceived fuller body. Aside from that, you could try adding some grape tannin or some acid blend, as those should help it feel fuller and more ...

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2 answers
3 votes
3k views
Cider went too dry and too flat
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4 votes

A couple of things First, the "funky bittery, acetone-ish" flavors are most likely fusel alcohols that yeast likes to throw off when it's under stress. One way to prevent this is to make sure it has ...

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3 answers
3 votes
3k views
Sulfur Smell from Fermentor
4 votes

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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2 answers
4 votes
4k views
Mead Stuck Fermentation
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4 votes

So, first things first, 1.130 is a pretty high starting gravity for some yeasts, and can cause some additional yeast stress, unless you are diligent with nutrients and your yeast is hearty enough to ...

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2 answers
2 votes
3k views
Are Wine Bottle Bombs Possible?
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4 votes

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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2 answers
1 votes
4k views
What type of yeast to use for a low ABV mead?
3 votes

I have used White Labs WLP001 California Ale Yeast for a hydromel before with some success. Since it has a fairly neutral flavor and is listed on White Labs' site as being good for honey ales, I ...

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1 answers
1 votes
3k views
How often can I rack?
3 votes

From my experience, unless you are trying to stop/stun an active fermentation, you should not rack until your primary fermentation is either done or mostly done. If you racked too early, then there ...

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2 answers
0 votes
6k views
Vodka / Gin production without a still, in the UK
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3 votes

First, regarding this question: I was to make a base using water, sugar (6-7Kg roughly) and turbo yeast, then add my flavouring, to produce a drink similar to vodka or gin, would these still be ...

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4 answers
4 votes
262 views
What can I use for a small-batch fermentation vessel?
2 votes

There are a lot of good answers here, but I'd like to chime in with my favorite small-batch fermenter. For small, 1-gallon batches, I like to use 4L glass wine jugs (I typically use Carlo Rossi, but ...

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1 answers
1 votes
1k views
Accidentally stopped fermentation: how to restart?
2 votes

So there are a couple of possibilities here, but first, you need to take a gravity reading. If your gravity is either 1.000 or less or your ABV is at/outside of your yeast's tolerance, then it's done, ...

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1 answers
3 votes
1k views
Clarifying mead made from raw honey?
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1 votes

There are a lot of questions/comments in there, so I'll try to address them below. A quick tl;dr though: It will probably clear eventually, but the 5-gallon will probably take longer than the 1-...

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4 answers
0 votes
678 views
It is necessary to sanitize my wine thief after primary fermentation
1 votes

When making beer, wine, or mead, there is nothing that you can't not sanitize. It takes all of 5-10 minutes to stir up a batch of One-Step or Star San and sanitize your equipment, and it pretty ...

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1 answers
0 votes
267 views
What is the specific role of yeast in wine making?
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This question is possibly far too broad for the scope of this site, but I'll do my best to point you in the right direction. Other than consuming sugar and excreting alcohol, yeast's abilities vary ...

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