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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.
http://markblades.com Bebere cerevisiae immodoratio These days I'm drinking in Charcot's Joint.
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?
I'm going to rehydrate mine, but that's so I can give C_R some feedback on how it behaves compared to the control subject being started at the same time.
It will still go if you just throw it in.
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