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Thread: FREE yeast (yes really)

  1. #21

  2. #22
    Join Date
    Jul 2009
    Location
    Lancs England
    Posts
    34

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    Hi could I have some of the red please.

    Thanks. Alison.

  3. #23
    Join Date
    Jun 2008
    Location
    Herefordshire, England
    Posts
    3,253

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    Arrived safely. Thanks Brian
    Pete the Instructor

    It looks like Phil Donahue throwing up into a tuba

  4. #24
    Join Date
    Oct 2005
    Location
    Knottingley West Yorkshire
    Posts
    14,442

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    Found yeassties waiting on my doorstep when I arrived home from work....

    cheers matey



    regards
    Bob
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  5. #25

    Default

    Thanks Brian.

    5 gallon standard wine 1 for the white and a blackberry (4lbs per gallon) for the red.


  6. #26
    Join Date
    Jan 2010
    Location
    Canterbury, Kent
    Posts
    466

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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.

  7. #27
    Join Date
    Apr 2009
    Location
    Chatham Kent
    Posts
    230

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    Thanks Brian............your yeast has made its way down to Sunny Kent

  8. #28

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    Cheers 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

  9. #29
    Join Date
    Oct 2010
    Location
    Nottinghamshire
    Posts
    96

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    Quote Originally Posted by robwrx View Post
    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.

  10. #30
    Join Date
    Feb 2009
    Location
    Peterborough
    Posts
    3,881

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    Quote Originally Posted by robwrx View Post
    Cheers 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
    Rehydrate as normal (lalvin).

    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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