Let the yeast starter stand for 1 to 3 hours - until it is bubbly, and then stir it into the primary. If you are making more than one gallon of wine, add the rest of the yeast nutrient to.Shake the bottle well to mix it, then loosen the top.The orange juice should be at about 80 deg. Then make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient withthe orange juice in a suitable bottle.Allow the mixture to stand for 12 to 24 hours. Crush the Campden tablet and stir it into the primary fermenter.When the boiled honey and water has cooled sufficiently so as not to endanger theįermenter (if it is glass, for instance) add it to the fruit.Put them and the chopped raisins into the primary fermenter.Mash the berries with your clean hands.Boil the honey in two quarts of water for 10 to 15 minutes and skim off the foam.1 packet Champagne yeast or Lalvin 71b-1122.1 1/2 cups orange juice (for yeast starter).Then add the yeast and start the ferment.
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