Search results

Noo-ruk has Aspergillus mold in it, like Sake. Koji is the Sake starter, and the resulting brew gets up to 18-20% alcohol. Highly "polished" rice is preferred. Like beer (and unlike wine), sake brewing involves the conversion of starches to sugar and sugar to alcohol. Unlike beer, the conversion...

there's a bit of information on the web about using lager yeast in cider, but I can't find anything on wine. The main (pertinent) difference between ale and lager yeasts is fermentation temperature. They are not really two "species," as they can be crossbred- Kolsch Yeast is a hybrid of ale and...

Lemon "zest"- basically some shavings from the lemon peel along with a little lemon juice. I have seen recipes with cream of tartar instead of lemon juice (this is a winemaker's method to increase acidity) I have even read a suggestion of both lemon juice and cream of tartar-- Although I think...

Racking: I found this site while looking at a previous thread about racking vs. not racking cider, so I thought I'd add my two cents here. Racking will produce a more consistant cider. If you were producing a commercial product or perfecting a recipe, its important. For a homebrew, especially...