Got a question to ask the yeasters. What yeast will withstand an alcohol content of about 10% to 12%.
Ok. I've made some apple wine. It stopped fermenting after a week using bread yeast. I racked. Back sugared and it didn't do anything else. The abv wasn't much and I reyeasted it. It done nothing. And it taste like cider. I thought bread yeast only went to 4% to 8% abv. How do I raise the abv with bread yeast. And no. I don't have a hydrometer yet. But the stuff is still really sweet.
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