mike_in_ak
Well-Known Member
Big starter.
Would it be bad to just mix sugar, yeast nutrient/ energizer and water (along with the yeast) together as a starter?
Would it be bad to just mix sugar, yeast nutrient/ energizer and water (along with the yeast) together as a starter?
Oak_Brook_Brewing_Company said:Would it be bad to just mix sugar, yeast nutrient/ energizer and water (along with the yeast) together as a starter?
can I sub out something else for tannin?
Oak, tea, cinnamon sticks...?
Confession... Im not entirely sure what tannin tastes like. I know a tanic wine when I taste one, but what makes it tanic not so much. I'll probably use cinnamon as you suggest since I have so many of them.
I started the yeast on the sugar water yesterday to give them a head start. Tonight I am going to invert my sugar and add the two bottles of Lemon juice. A days rest and then the yeast will get the a solid dose of yeast LSD!
It is bitter as sin...I mean really bitter. I believe it's grape skins in powder form.
The first time I ever bought it I took a little spoon of it and ate it...boy was it ever disgusting.
So I forgot to add the tannins, I am only a few days into the ferment. Am I safe to simply add it now?
Morning ladies and gents!
My apfelwine is to be racked today so the SP is going on the yeast cake. I have and have been using Fermaid-K instead of nutrient/energizer for my meads. I do not have regular nutrient and energizer. Is this a "damnit I need to go to the LHBS (which is not close) again" issue?
FERMAID K®
The original and reliable FERMAID® K is a blended complex yeast nutrient that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino nitrogen derived from yeast extract), key nutrients (magnesium sulfate, thiamine, folic acid, niacin, biotin and calcium pantothenate) and inactivated yeast.
I think it's more a nutrient than energizer ... not sure. Manufacturer says:
Thanks Arpolis. Seems like a lot but I guess that's because there's no nutrients at all in this?
Got it, thanks gents.
I went to the LHBS anyway today since a new carboy would make shifting things around easier. No carboys but I got the energizer and nutrient so I'm golden there.
So I have a batch on the yeast I intend to use now, and it's in the fermenter I was going to use ... I missed the part about it sitting 24-48 hours with a towel over the top to gas off sulfites. I *think* I'll rack the wine to a secondary, put the yeast cake in a bottle, and store it that way. Question is, do I store it in the fridge or at room temp under an airlock?
This is a Montrachet cake - the other option is to use two fresh packets of Premier Cuvee. Using the Montrachet seems better I thinks.
Sounds like my kind of recipe ... forgiving!
Your avatar just caught my eye, is that from Archer? Love that show!
Pitched mine last night ... this morning when I went to whisk it, it was literally BOILING it was fermenting so hard. Should I still whisk this every day or let it go?
Getting ready to make a batch of SP, what's the possibility of making a slurry from a mead that's been in the primary since early January? Made with Wyeast 4184.
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