I've picked my grapes, but I don't have any yeast yet. How long can I leave them before crushing them and starting the fermentation for white wine.

I made some apple cider with WLP648 brettanomyces. I'd like to try this yeast in some other experiments. Can I reuse brett like any other yeast? Can I pitch the lees/dregs into a new batch or can I wash the yeast and keep it in a jar in the fridge?

I've just bottled my first batch and all bottles seemed fine, little bit cloudy but seemed okay. Last few bottles are extremely cloudy and almost look just like yeast. Is this still safe to use or do I discard it? Thanks in advance

I have read here and there that it is ok to pitch your yeast at a high temperature, say 83°F? Seeing as it will take a considerably long time for the temperature to drop to an ambient 68°F then what about the esters or off flavours which may occur during the cooling down time ? Will there be any if using Safale 04?

There is floating debris in my mead—Is this a cause for concern? Some context: I fermented honey water with Red Star Premier Blanc wine yeast, nearly 4 weeks ago. Two weeks ago, I transferred the mead into another carboy for secondary fermentation, added in toasted oak chips, and a Campden tablet. 1 week ago, I removed the oak chips, and transferred the mead into a new carboy. The mead still has not cleared up, and I just noticed some floating …

I’ve made ginger beer a few times. I usually make it with just fresh ginger and raw honey. Usually the I get well less than 2% ABV. This last week though I used a different honey, sourced from a farm, it was really raw and had a distinctly wild honey smell. After making the cordial and allowing to cool I mixed with water in my brewing vesseI and used 12g ~ 0.42 oz of bakers yeast, I made roughly 6GAL …

I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria is introduced, does it make sense to stir the wort while it's fermenting to distribute the yeast and speed up the fermentation process?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have been present.

I'm playing with a yeast starter right now and I've noticed when I shake the mix the yeast gets more active. I'm wondering how this applies to my actual fermentation. So I was thinking I'd let my primary sit still for 2 weeks then move it to a secondary carboy and shake it up. What are some best practices here and what can make the yeast perform the best?

i just got my brand new Air Still Kit . the kit include Pure Turbo Yeast and from what i read the manufacture of Air Still advice to only use this Yeast when distilling with Air Still . the problem is this isn't Clean yeast really . I'm planing to use Lutra Kveik Yeast . from my experience with Lutra this is actually the cleanest yeast i have ever found since we are using pot still basically it's important for …

I am trying to make alcohol from baking yeast I didn't use any special tools or airlock I got the normal baking yeast, sugar(sucrose) and water Dissolved sugar in water putting the yeast in the container and put a baloon on top to monitor CO2 output Even after minutes I have CO2 coming out means I have alcohol. This is my first try and already 3 days have passed so I dont know what to do next I want to …

I brewed a 5.2% porter using WLP007. Half a Protafloc tablet near end of boil. After bottling I swirled bucket with about 2.5.litres of cooled boiled water. This is what it looks like. I can't perceive what is healthy yeast. Should I just bin it and buy another pack of yeast?

For the last year, I've been making a lot of syrups. Usually I keep the syrups in the fridge and add carbonated water to it whenever I want to drink it. But now I'd like to make a bigger batch and bottle it in 200ml (~7oz) glass bottles, so I can hand them out to local bars to see if there's any interest my sodas. What would you guys advice concerning the carbonation? I see three options now, but they …

I am making a recipe of cream ale beer, do I use both the fast pitch and the Wyeast when brewing the beer? Does the fast pitch replace the sugar?

When it comes to yeast I often see three different descriptors used: active vs. dormant needs to be rehydrated vs. doesn't dry vs liquid/wet As a newbie, my immediate inclination is to associate dry (powdery) yeast with dormant, however almost all "dry" yeast seems to also be billed as dry active yeast (DAY). Some yeasts need to be rehydrated whereas other yeast do not. Can someone help me sort all these monikers out in my head? Or is any combination …

I see a whole bunch of online pitch rate calculators such as this one by Brewer's Friend, but I'm struggling to find the actual formula(e) used under the hood by them. Does anybody know of any generally-accepted pitch rate formulas out there? Ideally I'd like to know what Brewer's Friend is using but I'll take anything thats in the ballpark.

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the Red star Cuvee champagne yeast to push the bubbles in. Peach sparkling wine is the goal, without as much of the dryness of white wine. Note- I'm a non-drinker and has not had a glass of anything with alcohol in my life. …

I found some good SMaSh IPA recipes, mainly using Safale US-05. Unfortunately I live in a small apartment house and the room temperature is approximately 22-23 °C degree (~71-73 °F), so the temperature inside the fermentor can be up to 25-26 °C (77-79 °F) and the internet told me that it is not pretty ideal for this yeast despite the fact that the temperature range of US-05 is 12-25 °C. I can't really (and hardly want to) change the room …

All the recipes for root beer end with, bottle up your root beer in a plastic bottles. Put it away and monitor the bottles when they become hard they are ready, 2-3 days. Put them in your fridge to kill or make the yeast go to sleep, Enjoy ! What if I don't have a fridge or enough space in the fridge. How can I make root beer that I can keep at room temp ?

I am home brewing for the first time ever. I had the following queries pls. Hope someone will answer: I mixed 200 grams of white sugar, 100 grams of ginger, 2 complete lemons, mint leaves and 1 teaspoon baker’s yeast in 1.5 liters of water. I had boiled the mixture (except for the yeast – which I added later). The brew is bubbling aggressively. Since this is the first time I am brewing, I did not go for a hydrometer. …