Hornbach has 60-liter black mash barrels (food-safe). Are they also suitable for wine? Because you can't see where the yeast settles. Or can I use normal 50 L barrels where I don't know if they are food safe?
I wanted to try making cider and bought pure, freshly pressed apple juice. Unlike my mead, I don't heat the starting liquid initially, so the juice is at room temperature. However, I'm using mead yeast for fermentation. Will it be able to survive and reproduce under certain conditions?
I started making red wine a week ago. After a few hours, it started fermenting right away. It was off-gassing heavily, and now, after six days, it's simply stopped.
Good morning, I wanted to try making my own blackberry wine. Would it work with just regular dry yeast and without antigel? I didn't want to spend too much money on this experiment. Does anyone have any experience or perhaps a recipe? Best regards Simon
My task is to describe observations of acetic acid fermentation. Unfortunately, it takes five days, and I have to hand it in in two. Perhaps you know something about it, or we have a biologist here who will read the question and know something. I know that the smell changes, but nothing else. I hope…
Simple explanation please and examples please