I've just (as in 2 days ago) laid down a gingerbeer (kit build - first time) - est finished ABV should be 4.0%. Recipe : 2 x Brigalow Gingerbeer Packs 3 kg Dextrose mono 43L Sterile Water 2 packets dried yeast (var unknown) 2 packets yeast activator Start temp 25°C Checked seals, etc No apparent activity through airlock after 48hrs. Got concerned and drew a bottom sample. Brew is "spritzy" with plenty of entrained CO2 - no off notes on …

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I can create nutrient at home. Is this possible?

I have a batch of a brown ale (15L) from a kit, where after some weeks, I got 1.016 and the fermentation stopped. To restart the fermentation I added two teaspoons of yeast nutrients. After one day, it stopped again, now the FG is 1.012. Then I tried two more teaspoons of yeast nutrients, and the fermentation didn't restart this time, so no bubbles in the airlock. Now, after 5 days, my idea is just bottle the beer as it …

So I didn't put any yeast nutrient into my cider and I was wondering if this is going to be a problem? I put in EC-1118 yeast packet into a 5 gallon carboy of juice. I have never made cider before and really don't want to mess this up. Also how critical is a hydrometer...

I have been experimenting with sugar wash fermentations. I've tried sucrose (cane sugar) as well as dextrose (corn sugar) and observed stalled fermentations in both, in spite of sufficient yeast nutrients, DO and yeast alcohol tolerance. I'm suspecting that the pH of the wash may be the culprit. As other already have noted (but something I had yet to learn when I started) the pH of a fermenting sugar wash can crash to 3 or even 2.5 or so. Unsurprisingly, …

I'm attempting my first homebrew this weekend. I have almost everything that I need, I'm just missing nutrients for my yeast. I'm living in a country where this isn't readily available (In fact only baking yeast is available here) so I'm looking for substitutes of nutrients for my yeast. I was thinking of peeling some pineapple or grape skins and adding them in throughout the fermentation process since I read that yeast grows on the skins naturally, is my logic …

I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (Food grade urea and diammonium phosphate). Since I had some tea left, I tried adding some yeast nutrient to a cup of pure hibiscus tea. As expected, the color changed. Attached some pictures of my experiment: Anybody had a similar experience? I would like to know …

I have successfully made several (at least 15) gallons of homemade wine, and only really had one come out undrinkable (was black cherry experiment, made a decent cooking wine) I started with a simple balloon and welches set up, amazed it worked, and got hooked. I digress... So I have been playing with different sugar contents, how much alcohol I could get vs over sweet, and in general just playing. It always seems to work for the most part. Using …

My wife discovered that the mead we are brewing smells a bit off, and a book we have on the topic suggest we may not have applied enough micronutrient. Any suggestions on getting more in? We have brewed for only a week and this is our first batch if that helps.

I see 'bait buddies' and 'liquid oxygen' supplements. Can I use these to oxygenate the water to give the yeast nutrients when starting mead fermentation? None of them really say the actual ingredients. Do they leave behind additives? Are they food safe for humans? I imagine the 'liquid oxygen' supplement is, but that product description uses words in an entirely different way from their normal meanings. Liquid oxygen is freezing cold. If it means oxygenated water, how does it not …

Edits are in bold italics This is my first mead and I know I've made more than a few mistakes up to this point in the process, but I'm hoping for a Mead Doctor to roll in and tell me what I can do from here. I brewed a 5gal batch that seemed to be going well and had lots of bubbling in the blow off bucket for 2-4 days at the beginning, but I'm currently into day 32 of …

It would be a week or till I can get some brewers nutrient is there any food substitute I can use, apples, rice, sweetcorn, apple juice, tomato paste etc?

This is for a sugar wash only. I have watched a video on YouTube where they only used water, sugar and turbo yeast, no nutrients were used according to the video. Whereas other guides tell you that you must use nutrients ranging from tomato paste to brewing nutrients. So which is it?

From what I've read, beer wort is relatively rich in nutrients and mead must is nutrient-poor. Where does cider fit on this spectrum? I typically do small batches and pitch pretty generously, one dry yeast packet split between two one-gallon batches. I always use some adjunct sugars, either brown sugar, juice concentrate, or honey. I'm hoping to get a batch started this weekend - do you think it would benefit from some nutrient? Would something like Mangrove Jack's M02 that …

I'm looking at what yeast need to live and nanners seem to have a fair bit of that. I have seen a lot of information on adding them for flavor. If nothing else I will be trying this soon and will update with results.

My understanding is that generally (with the possible exception of starters) yeast nutrient and energizer are not really needed for beer, as the barley provides basically everything required. However, is there any possible downside to adding them? Obviously using it when it adds no value is wasteful but is there anything in yeast nutrient or yeast energizer that would adversely affect the beer if too much is present in the final product? On the other end, the yeast energizer I …

I typically bought Yeast Nutrients from Northern Brewer for my yeast starters and extracts. I went to my LHBS today to purchase some DME for an extract batch and asked for nutrients for the beers that I was to be brewing this weekend. He told me that for the overwhelming number of beers that I was to make, the mash bill, given the high percentage of barely, would have enough nutrition for the yeast and any addition would be completely …

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink hue remained. I mixed up 1tsp Pectic Enzyme, 1tsp Yeast Nutrient, and one crushed Campden tablet and stirred this in with a little water. As soon as I added these chemicals, the pink hue started to disappear, and within another 30 …

I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and some pectin enzymes with fruit additions. Also, I'm using Fermaid-K and DAP on days 2-4-6 when the yeasts are strong and healthy enough. I've been reading that a new trend is substituting Fermaid-K for Fermaid-O (O for organic). I'm not quite sure how much Fermaid-O should …

This morning I smacked my first smack pack, and about 10 times, each time a little harder because deep depression would set in if the goodies spewed across the room. I finally got it, or so I thought. Fizzing away on the inside, it started to swell a bit about after an hour or so, and then 6 hours later, I sanitized my stuff, dumped it into my flask, all that good stuff... and it's doing its thing on the …