Can this be used for straining newly fermented wine right off the press or prior to botteling?
461252
It's very good quality cloth with small holes for the fluid to escape. I'm not familiar with wine straining, but it may work.
1693508
The must is the fruit, sugar, and any liquid that you will be fermenting your wine from. It should be adjusted to an expected alcohol level of 15% Your yeast will go into hibernation at about 14%. If you are working with a wine kit that tells you to make 6 gallons of wine, make 5 gallons. you will have to leave the wine in the carboys for 3-5 months. The higher alcohol content will slow the fermentation down towards the end. This will make a superior wine that will age well and keep well. The extra sugar will result in a small amount of residual sugar that will increase the flavor and complexity of the wine many times. Every one that has tried my wine tell me that it is far better than the 30-50 dollar a bottle wine they have tried. Most tell me that it is the best wine they have ever tried. I use Lalvin EC 1118 for all my fermentations, and have been very happy with it. I have never had a stuck fermentation and it always takes off promptly and does a good job. I have never had a bad batch of wine. Temperature is not critical, but 75 degrees is optimal. Just sprinkle the yeast on top of the must and let it rest there for 15 minutes. then stir it into the must. It is important to have plenty of oxygen in the must the first 3 days. The yeast will not multiply its numbers without that. After 3 days you should restrict oxygen. If there is fruit or seeds or skins in your must, you should punch down the must every day. Do not let the must sit up out of the liquid or you run the risk of mold or bacteria invading your must. If you have any other questions feel free to ask. Larry
360154
1-1/2 to 2 hours to brew. Add yeast and then you wait a week (fermenting) before bottling. Then, an hour or so to bottle. Wait another 2 to 3 weeks before drinking. There is time involved in cleaning equipment before and after each step.
532807
Basically it greatly shortens the time needed for a wine to breathe so that you can drink it right away and enjoy the intended taste. I know of a number of wineries that use it when pouring their wine samples for prospective customers. I cannot comment on the wines to which you mentioned.
756372
4 weeks is the time it takes to prepare for bottling. I usually let it go extra days in each fermenting stage. This actually has helped with the flavor in the end. Once bottled it should rest for a few weeks. The flavor improves with time so don't rush it. Be patient. My grand father used to say "serve no wine before it's time." I have used several of these kits and will continue to do so. I love them!
412057
Yes. If you have yogurt. You can strain it with this. I also use it the strain the whey from cheese curds.
742882
You can not change it once it has fermented. Bread yeast is not a good choice to use.
1823840
you need sterilizing chemicals, yeast, stabilizing chemicals, and clarifying chemicals. I just buy the kits. They are simple and make surprisingly good wine.
1706187
Pastuer is the original wine yeast, it finishes dry. So it really depends on your taste preferences if you want a dry wine or in your case ginger beer then this is perfect. If you don't want a dry finish this is not for you, I've used this yeast in everything from mead to hard cider it is very hardy and hard to kill and very tolerant to a wide variety of conditions. If there is any sugar left it won't die I recently made some pineapple beer very high citric acid and it didn't phase the pastuer yeast.
911797
I use mine for straining butter and oil from my magic butter machine. It worked great !! I didn't wash it first though.
1954027
1. add about one liter of water to the primary fermenter 2. add bentonite and mix thoroughly 3. add juice and mix 4. add water to juice bag to get the last of he juice out (may have to do this 2x 5 add water to within one nch of top of primary fermenter and mix throughly 6. sprinkle yeast package on top of the mixture 7. put top on primary fermenter and put airlock on top and fill airlock with stabilizer mixture half way. 8. wait approx 7-10 days and check to make sure the reading is 1.01 or less 9. if 1.01 or less, transfer wine to secondary fermenter leaving the sludge behind put airlock on top 10. wait 7-0 days and make sure the reading is 0.998 or lower. 11. degas the wine by stirring it violently ( usually about 5 minutes) 12. take 1/2 cup of water and add stabilizer. mix thoroughly and add to wine. 13. mix stabilizer mixture int the wine and stir for 2 minutes. 14. add #5 to the wine and mix, stir for about 2 minutes 15 wait 15-30 minuted and add #6 and stir for about 2 minuted put airlock on top 16 wait approx one week for wine to clear 17 best results is to filter the wine into another container leaving sludge behind and bottle 18 let botttes stand upright for about 3 days and then store on their side
621793
absolutely,the only limits are those within your recipes...just use the starter for your yeast ,and or fixin'[s from king arthur to give it a wonderful flavor...have fun....
1425776
The answer is yes, you can do either one and it will probably work fine. Keep in mind activating is as simple as pouring it into a cup of water and waiting for a few minutes so I typically do, but I've experimented with a few different wines and mead's and this yeast will take care of business either way. It's also my go-to yeast for a stuck fermentation (but for that I always activate it first just in case).
1823841
There are some other things -- not included in this kit, nor in any wine making kit I have seen that are needed to make wine with this set up : a stirring spoon for the carboy, a cylinder for taking specific gravity readings (I use the plastic tube that the hydrometer is in, but it is hardly ideal), and the wine kit you use will list other things, such as a 2 liter container and also things like a measuring cup. They usually have all the chemicals and yeast in the wine kit.
823493
I doubt it. It,s not a press. There is a moving cone the half orange sets on flesh side down. The top portion presses the orange down on the rotating bottom part which forces the juice out. I don,t know how you would get the grapes to stay in position on the rotating bottom part while you press down on the top part. If you could make it wrk the juice would be pulpy.
1888380
If you mean straining grains like those used in brewing beer - I am sure that a double layer would do the trick. I have not tried it personally, but I have brewed beer and know the size of grain produced in the brewing process. Good luck - and please do let the rest of us know if you try it out and it works.
1385510
I use it for mixing homebrew yeast, which is in suspension. It works well for this, and although it's already mixed there is a significant amount of dissolved solids in the 2L I'm stirring with this stir plate.