Announcement

Collapse
No announcement yet.

Fruit addition timeline experiment

Collapse
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    I have been thinking this through.
    The plan I have come up with is to mix up the whole batch and then remove a % of the whole (for later addition) prior to adding the yeast.
    Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

    Comment


    • #17
      IMO Also think k1-v1116 yeast would be a good yeast match.
      Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

      Comment


      • #18
        late addition

        Originally posted by Cellar_Rat View Post
        I have been thinking this through.
        The plan I have come up with is to mix up the whole batch and then remove a % of the whole (for later addition) prior to adding the yeast.
        It's virtually what the folk over the water call a 'flavour pack'.

        Regards to all, Winemanden.

        Comment


        • #19
          Originally posted by Cellar_Rat View Post
          I have been thinking this through.
          The plan I have come up with is to mix up the whole batch and then remove a % of the whole (for later addition) prior to adding the yeast.
          That is a good idea, that will save all the brain melting and pouring out of your ear like processed cabbage-Maths of trying to work out sugar anounts and abv. Just chuck it all in, take an SG and then take a bit out.

          Genius, or at the very least a very good idea.

          Comment

          Working...
          X