question about making wine and beer and alcohol?
i dont have eny fancy stuff th make th wine with just a couple of pots and bottles.
questions:
can I use normal yeast?
do i need stuff to make the wine like a special container for wine making?
is there a web site that explains how to do it without fancy meters and stuff?
if you answer all my questions ill give you 10 points!!!!!
it is leagle to make wine where i live as long as it is not sold.
yes!!!…yes!!!!!….yes what? i asked 3 questions and had lots of info there so yes what???? errr you fool
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Is there any reason that distiller's yeast should NOT be used to make beer or wine?
E.g., does it produce too much methanol/other impurities or something along those lines? Or is the reason that it is not commonly used simply because it produces more ethanol than is typically desired in beer/wine? And if so, can this problem be ameliorated by simply adding less yeast to the mash?
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Making alcohol? Am I making wine, beer, or rum? And is it safe?
So I successfully made some very bitter wine, and am on my next alcoholic project. For now I’m using bakers yeast but plan to get wine yeast soon, before I make mead.
I added a relatively large amount of maple syrup to a relatively larger amount of water ( 2 litters all together). I also added a 1/2 cup sugar. The yeast isn’t reacting like it did with the wine. I’ve been leaving my 2 litter bottle open to allow air in. When I put my ear up to the opening I don’t hear the fizzing sound, like I did with the wine.
The Safety Part: some of the top part, where the foam forms there is black. It looks a little like mold, but I figured it might be from the darker color of the syrup.
In any case is it safe to drink when I siphon it from the top to filter out the yeast at the end?
is there a way to make it safe for sure. Should I add more sugar, to make more alcohol, and raise the %. Any other suggestions are welcome, because I really don’t want to start over again.
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