Questions tagged [fermentation]
The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
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Sauerkraut with trace amount of detergent
I'm new to fermentation and I'm making my first sauerkraut. I have followed the basic instructions correctly but when I crushed the cabbage in order to get the water out, my hand had a little bit of ...
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Adding sugar for secondary fermentation?
My first go at wine making. My Red wine Og was 1.06 and primary fermentation final OG is 1.00. should i add more sugar for secondary fermentation?
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Wine mash smells like moonshine after 7 days of fermentation, is that normal?
I am trying to make red wine for the first time, using grapes from my garden.
I rinsed the grapes, crushed them and poured them into a 15 l bucket, ending up with about 6 l of mash. I placed a lid ...
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Can I keep making mead from the same brew?
I have recently started making mead as a bit of a hobby to use up our honey supply. Making the mead has been quite a fun experience but I was wondering. Since your using yeast and feeding it sugars to ...
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Possibly off-topic: starter culture for sauerkraut?
I know I'm venturing somewhat off-topic here, but this is related to fermentation and lactic cultures, so there is at least some overlap with home brewing.
I'm about to try and make Sauerkraut. I ...
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Testing before distilling
I had m’y fermentation going in 2 different 25liter pales. One stop fermenting 2 days before the other did, now I’m doing a test with the hydrometer and I’m reading 1.014 on both is taht okay to still ...
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If i add more fruit, yeast and sugar can i re make wine?
I made some homemade wine and I believe I didn't add enough sugar because it reads 0 alcohol. My question is my wine has been strained and transferred into clean jars and dead yeast gone. If I take ...
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Is it proven that PET does not leak into fermented alcohols?
Are there any studies? Did anyone check etc and document it?
I want to know if PET plastic is safe given that the liquids fermenting inside it can contain various acids from fruits, sugars and other ...
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Bad Batch after a brewing break of 20 years
I just tried my first batch of Pliny the Elder after not brewing for some time,and it was a disaster. I decided to try brewing in a bag. I was a little short of beer after the fermentation. I did not ...
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Few beginner questions about temps, SG and yeast
I brewed my second ever batch of beer on the weekend (the first one tasted okay but was flat, I guess I didn't put enough sugar in when bottling). and I have a few questions. I'm using a 5L glass ...
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Yeast appears active after 14d but, could it be done? (WLP077)
NE style pale ale, OG 11.5P (1046), hit FG around day 7, 3.1P (1012) for 75% attenuation, which is the low end of the strain.
First time fermenting under pressure, kept at around 0.6bar as of day 3, ...
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Making turbo cider with pressé
I've made a turbo cider with 3L apple juice from concentrate, 500ml of elderflower cordial and 750ml elderflower pressé. None contained preservatives.
I used the cider yeast as instructed on the ...
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Making wine with fruits?
What differences should i expect when making wine with fresh mushed fruits and water instead of juice?
I have only tried making wine with juice before.
Will i need to filter it when racking?
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Under fermentation
I recently tried fermenting pure apple juice. I didn't add sugar to reach my goal for ABV. I took enough juice out to use to make a starter, but my yeast was weak. It was close to expiration, so I ...
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Fermenting in a keg - should I bother transferring after fermentation?
So recently I've been getting into fermenting in kegs and if I'm not going to dry hop (I would want to transfer away from the dry hopped hops to avoid grassy flavours), should I bother transferring ...
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