I have a 5 gallon wine 1 just waiting to get off to a start as soon as it lands
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Thanks Brian,
Yeasts arrived this morning. Was wondering what yeast 3 was until I turned it 90 deg clockwise
I have just finished a 10L batch of lychee variant using k1v. I will try the same recipe with the white yeast and all being well I will send some of each to the VWC in May for all to compare.
If anyone is interested, here is the recipe:
LYCHEE WINE
2L Apple Juice (lidl)
2L White Grape Juice (lidl)
1L Rubicon lychee drink (on offer at..... you guessed it Lidl)
25g Tartaric Acid
10g bentonite
Yeast
1500g Sugar (or sugar to 1085)
3tsp Tronozymol
Water to 10L
ferment to dry -> meta+kwikclear -> bottle.
The above gave a TA of 5.5g/l as sulphuric which I thought should be OK for a dry white.
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Originally posted by robwrx View PostOne newbie question, how should I use the yeast? Do I treat it like Lalvin Strains and re-hydrate it or just pitch it on top?
It will still go if you just throw it in.
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Originally posted by robwrx View PostCheers Cellar Rat, posty delivered yeast today and my Lychee experiment will start on Saturday.
One newbie question, how should I use the yeast? Do I treat it like Lalvin Strains and re-hydrate it or just pitch it on top?
Rob
Just a thought the white can be for reds too - see the latest notes!Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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