Ive access to over hundred pounds of frozen plums and soft fruit so obvioisly its going to be wine...have made some loganberry and the final ab is showing about 8%abv....ive been using youngs super wine yeast but not sure that is the best...or is ordinary wine yeast as good if I add nutrient,, appreciate any views on this,,, woud like to get abv a little higher but ried with extra sugar and it stopped leaving a very sweet wine, and im a grumpy old git with sour tastes.....thanks for looking
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yeast chat please..
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- Falling off the Barstool
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Re: yeast chat please..
ian,
Why not Plum Beer or soft fruit Beer?
Recipes out there!
WA
Why not Plum Beer or soft fruit Beer?
Recipes out there!
WA
Re: yeast chat please..
Work out the sg/brix. Don't exceed a 10% wine.
Use K1-V1116 lallemand yeast.
Plums are a b* to clear, consider a freeze/thaw strain pre-ferment.
Punch down daily.
Use K1-V1116 lallemand yeast.
Plums are a b* to clear, consider a freeze/thaw strain pre-ferment.
Punch down daily.