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Another way to look at it, not to malign what you've gathered, is that you would not have learned you didn't like it if you hadn't tried doing it in the first place. If you didn't make something because it sounds good, you wouldn't know how to improve upon things in the future. Winemaking is...

Well, it's been two years without an update so...no. Haven't had the time to venture any further because of work, life, and the lack of a need to experiment. I kinda figured at the time that other people might spend the 5-6 dollars to try and make a batch of something crazy on their own time...

It's pretty crazy that a wine that appears crystal clear will still throw some sediment with aging, not enough to make a significant difference in the final product though. I just did a bochet at home in my freetime and when I slapped some labels on it I put "unfiltered" on it so anyone who...

Wine, any wine, is more than just alcohol, water, maybe some sugar etc. It's a veritable soup of complex organic compounds, most notably complex polyphenols. When you get your filter down to sterile levels (.45 micron) the porosity of the medium is so small that it actually strips out a good...

to filter a wine that has a high level of turbidity you would have to put it across multiple filter media in descending size in order to achieve the desired effect without absolutely stripping the flavor of your wine to nothing. At a home winemaking scale it just doesn't make a whole lot of...

No, mine is. I guess what I meant is if you have tc fittings anywhere in your household, you probably don't mind spending money on nice equipment. As for a proper mash tun, something with a false bottom so you can mash? I guess the BIABers get offended by the idea.

out of curiosity, and I know people like to save a buck, but, I see some really nice brew rigs on here, why not just buy a proper mash tun? I mean, a ported kettle with tc fittings and a thermowell? Maybe save a little and just get the right equipment? I brew on some seriously ghetto equipment...

Yeah, it should at least get to 12 with proper nutrients

Some valiant effort! Honestly, bread yeast is plenty alcohol tolerant, and going above 15-16 percent ABV is not necessarily a good thing. There is a strong possibility that either the fruit you've used has been treated in some way most likely with anti-fungal sprays or it could also have...

You are discussing liquid cultures, OP just had a general yeast question. I'm pretty surprised that so few brewers utilize rehydration medium like go-ferm, it's more or less essential in my line of work.

I think it's a good thing to mention yeast cell health and viability as part of the conversation. When you rehydrate (I hate using the word starter) you are essentially bringing the yeast cells back to life from being dried. For good cell wall health they need some sugar and a variety of...

Bear in mind if you're adding more fementable sugars in the mix you might get bottle bombs if it's not in the right proportions. If you're kegging and want some residual sugar, I highly recommend potassium sorbate at kegging and letting it sit a while before drinking (let it carb nice and slow...

You got it! Use your environment.

Try to ferment with D-47 at the lower range of the temperature tolerance, you'll be much happier with the final product.

Honestly even local fruits/veggies will have a pretty healthy amount of culture on them. Yeast is all-pervasive, hence "microflora", deserts have yeast you just have to find it. I would say that a good source is whatever local sugary fruit or byproduct that exists in your area. Yeast pretty much...

I would say you'd have better luck culturing native yeasts preferably from grape skins. Bread yeast is great and all but alcohol-tolerant yeast is built in to many fruits, grapes especially, and even better if they aren't table grapes treated with huge amounts of fungicide. So long as you wanna...

traditional ginger beer is made with plant. Accept no substitutes. http://www.yemoos.com/gingerbeerguide.html

a chef is only as good as his ingredients (using the pronoun his for the purposes of ease), access to sanitizers and glass carboys makes little difference if you start with sub-par ingredients. It's comparable to a chef trying to make 5 star cuisine from Shamrock frozen fish sticks and american...

If it says "no preservatives" it'll make wine. Fruit cocktail cups, however, are the choice winemaking material of inmates usually. Not maligning anyone, it can be done, but the results I would be dubious about at best.

WVMJ for the win!