Cn anyone share experience using blueberry or something that contains elements like benzoat ( or preservetives) My experience: Bought juice without checking first, when all set in a batch the fermentation just wont start. When I checked, there is benzoate. The other batch using blueberry isn't star...
ezjunglist wrote:How long do you think you can leave the liquid in there? So far, I've had my batches going for about 1.5 months and they've cleared really nicely. I just don't want to leave them too long and have it oxidize or something...
I've only aged in the plastic bottles. As far as the yeast goes, kept in the refrigerator I don't know how long it will stay viable. I have used yeast that has been in the refrigerator for at least 12 years (and had made some unfrigerated moves along the way) without any problem.
Tomato juice is a natural fermenter. Anybody who has worked in a restaurant for any length of time probably has a story about a businessman's day being ruined by opening a bottle of ketchup that had begun fermenting and sprayed fermenting ketchup everywhere including his suit. You see it mainly in r...
Well, technically anything called "champagne" has to be made in France: Champagne (French: [ʃɑ̃.paɲ]; English /ˌʃæmˈpeɪn/) is a sparkling wine produced from grapes grown in the Champagne region of France following rules that demand secondary fermentation of the wine in the bottle to create...
Question: i would like to make beer with the kit how much hopped malt extract syrup should i use for 6 2litre bottles and how much yeast do i need to use? Answer: Although the instructions that come with the kit state to add 1/4 the malt extract syrup can per 2 liter bottle, there is no need to be e...
Since you had a very active fermentation, adding more yeast would not effect the alcohol level. The sure fire way to get more alcohol is to add more sugar, in the case of beer that means grain sugars either dried or liquid malt extract. Taking a hydrometer reading before and after the fermentation i...