Reddit reviews Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)
We found 17 Reddit comments about Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10). Here are the top ones, ranked by their Reddit score.
A strong fermenter with good ethanol toleranceThis strain is recommended for all white wines, some reds and for fruit juicesThis strain has good tolerance to free sulfur dioxideItem Package Dimension: 6.0" L x 4.0" W x 1.12" H
You raise some good points, but your attitude sucks. Anyway, here are the answers you are looking for:
The comic is definitely vague; it ends with "let age", but knowing how to rack and age wine is an art all in itself!
TL;DR: If you know nothing about dandelion wine then this comic is a nice primer to which is actually a fairly simple process. It leaves out some details but you probably shouldn't be making wine from a comic's instructions to begin with.
Source: I make dandelion wine, so I guess you were right.
I'd look into something like this with this with this. So that's $11.50 plus shipping, which at worst would be a total of $20 for 640 ounces of hooch.
If you always keep your hooch at room temperature, you should be able to pour out about 60 oz into another bottle, drink that, then pour new juice on top of the four ounces of remaining old hooch, and the whole process should start over again. Keep on top of it, and you can perpetuate the whole fucking thing.
You should juice all the apricots, then bring the liquid to 89 degrees celcious, maintain this heat for 45 minutes.
Cool it down, and transfer it to a sterile food grade bucket. Purchase this, and put it into your apricot juice. (dissolve it in some water first).
Leave it for 2 weeks. You have apricot wine. lol
Background
Based upon my initial question: Is it wine or meed?, I am working on my first Mead/Pyment. I've taken the original recipe I cobbled together from a variety of sources.
Is it mead? Well yes. According to the calculators in the sidebar concord juice is about 8.89% sugar. Honey is roughly 80%. I'm no math wiz, but I fussed with both Google and Wolframalpha and 8.89% of two gallons is roughly 45 Tablespoons or 0.23 pounds of sugars, 1 Gallon of Honey is roughly equivalent to 204 tablespoons of sugars or 7.9 pounds of sugars. yes I know Different types of sugars, etc. etc. But the mixture here is getting much more than 51% of the sugars from honey, so: 'tis a Wine -> Mead -> Melomel -> Pyment.
The following is an expansion of The GotMead format for recipes.
Last year I pressed about about six gallons of grape juice from concords of my own. I was going to make jelly in the winter and froze it in the deep freeze.
Thinking through the volume of Honey (~1 gallon) and aiming for a 4 gallon carboy; bring 1.5 gallon of water to a boil. Turn off heat, add the grape juice in order to pasteurize the juice without setting the pectin, stir in about 10-12 pounds of honey. (remove any scum that forms)
Notes:
9/13/16 Initial. Retested SG, it was at 1.130.
9/15/16 Sterilized a large spoon and vigerously stirred to aerate. SG at 1.074, fermentation is fast and furious.
9/16/16 Aerated/degassed. 3tsp fermax. SG 1.050
9/16/16 Aerated/degassed. SG 1.026
9/21/16 Racking Day. SG 0.998 (ABV 18%?). Upon racking there was not quite enough in the carboy. After staring at it for twenty minutes I decided to gamble and added one gallon of water, and 5LBS of honey to bring it up to just below the base of the neck. Retesting the SG was 1.030. It is currently sitting inside a 5 gallon bucket in my bathroom, I'll transfer it to the closet as soon as I'm reasonably certain it won't go Mt. St. Helens on my wardrobe.
So you basically need the following:
Water from your tap works fine, even if you live in an area that uses chlorine or chloramine.
I like to use champagne yeast since it's cheap and tolerates a high alcohol percentage while not tasting disgusting.
Sugar is yeast food. You can just dissolve regular sugar in water or you can get fancy and use the sugar in juices and fruits.
For a vessel you need something that can withstand a little bit of pressure and have a way to let gas out. This means always plastic and never glass. Soda bottles or plastic milk cartons work well for this if you put a balloon with a pinhole in it over the top. That lets extra pressure out while not letting anything weird in since yeast isn't the only microorganism that eats sugar (you don't want mold or bacteria).
That's about it! You can flavor it before or after to get different tastes. Quick disclaimer:
> Recipes are undertaken at your own risk, and should be consumed only at the legal drinking age for your area. White mold is your friend, green think again. #hoochresponsibly
It's easy. EASY. It's not like the sweet hornsby's stuff. IT's drier and closer to beer.
If you wanted to experiment I'd buy a gallon or two of apple juice, like tree top. You don't want anything other than ascorbic acid as a preservative, a packet of chapagne yeast. Like this (http://www.amazon.com/Champagne-Yeast-10-Packs-Dried/dp/B00434CB74) You only need one and they're usually about .55 a shot.
Get an air lock like this: http://www.amazon.com/Piece-Plastic-Airlock-Sold-sets/dp/B000E60G2W/ref=pd_bxgy_gro_img_z.
Take your juice and pour yourself a small glass to give it a little airspace.
Take the lid and a drill bit and drill a hole in the juice cap sized right for the air lock to fit into the lid tightly. The plastic is soft so you can force it to get a tight seal. I used a pocket knife. If you want to save the headache, you can spend $2 on a rubber bung to fit the container lid.
Put a couple table spoons of sugar and dissolve it into some warm water. Add, I don't know, maybe a quarter of the packet of yeast. THat little packet is usually for five gallons. Eyeball it.
Let it set and get a little bubbly then add the measuring cup of liquid to your juice jug. Recap it with the air lock and enjoy. YOu can put distilled water or booze into the airlock. It doesn't matter which.
Then you wait.
After a week taste it. If you like it, drink it. If it doesn't taste hard enough wait a few more days. AFter you do the first one, you'll want to do two gallons then five. A gallon goes pretty fast. When it gets to where you like the hardness and sweetness of it, put it in the fridge with the airlock on it. IF you cap it while it's still actively fermenting you could get too much co2 built up in the bottle and have a problem.
Seriously talking about $15 at the MOST to start up and after that, it's the cost of yeast and apple juice.
PM me if you have any questions. I'm not an expert, but I do okay.
Open cover? Don't you lose carbonation? And when you mean packet, do you mean the whole one of these?
I've been trying to make hard booch for awhile without great success.
Red star I think. It comes in a yellow package, and is a dry yeast. I'll double check when I get home from class.
-edit-
On the phone but here it is:
http://www.amazon.com/gp/aw/d/B00434CB74/ref=redir_mdp_mobile
34172 Are surprises allowed?
Edit: Linked an item.
Here you go-
3-Piece Air Locks, 3 Piece... https://www.amazon.com/dp/B07M7TN5BY?ref=ppx_pop_mob_ap_share
Red Star Red Star Premier Blanc... https://www.amazon.com/dp/B00434CB74?ref=ppx_pop_mob_ap_share
ATP - Vinyl-Flex PVC Food Grade... https://www.amazon.com/dp/B00PXJDESI?ref=ppx_pop_mob_ap_share
HYDROMETER - ALCOHOL, 0-200 PROOF... https://www.amazon.com/dp/B013S1VAM4?ref=ppx_pop_mob_ap_share
LD Carlson Yeast Nutrient, 2 oz. https://www.amazon.com/dp/B0149IY8F6?ref=ppx_pop_mob_ap_share
As far as recipes, I’m still working on these first 2. Adding black tea and raisins and b-vitamins seems to have kept things bubbling.
As far as juices, I get most everything from Aldi (or Trader Joe’s if you’re fancy) very few preservatives, dirt cheap prices and unique flavored juices (Harissa Mango Pineapple juice??!?)
Hope that helps! I’ll post updates as the batch progresses. 2 days from now I’ll probably cold crash and do a gelatin clarifier.
No problem. I didnt bag the berries, but it would have been cleaner if I did. They were colorless and largely pulp by the time the fermentation was done, but they added a lot of excellent flavor. They were largely filtered out when we bottled from the secondary.
We did a second batch with blueberry, which was not quite as well recieved, but was equally interesting. I could see nectarines or maybe peaches as being pretty nice as well.
This is the yeast I used, this is the honey. I dont have the recipe handy, but Im betting I found it on /r/homebrewing. Search there for ciders/cysers and you should find some interesting ones. Also, dont overlook adding brewing nutrients to ciders/cysers. The juice doesnt have the right agents like barley does, and needs some additional "energizing" nutrients to really work. These are mega cheap though, generally pennys every batch. They should be listed on any recipe you find.
Good luck, and as always, have a homebrew.
I do it 5 gallon batches so 5 gallon cheap store apple juice, 2 lbs of corn sugar, 2-3 lbs of peeled shredded ginger, and [champagne yeast] (https://www.amazon.com/gp/product/B00434CB74/ref=od_aui_detailpages01?ie=UTF8&psc=1). Put it all in a Fermenter bucket with an airlock. Wait two weeks and bottle it/put it in a keg.
For a drier cider I’d use Champagne Yeast. You should either get more juice or a smaller bucket/carboy.
>Will you be giving the yeast a proper starter and vitamins?
I don't think I will, unless it's something I can do with household items. I'm trying to challenge myself to do this as frugally as I can. I'm basically just using yeast and this airlock
> Will you be crashing them or running them the entire time?
I'm not too familiar with the terminology, but my plan is to add the yeast to fruit juice, wait until it stops reacting, and then pour it into another container through a cheesecloth to filter out the inactive yeast.
>What is the temperature where they are fermenting?
Room temp, roughly 65-70
>What is the starting gravity?
Not too sure about this. I'm probably going with grape juice or some fruit concentrate. Could I measure this with a scale?
>What is the max ABV of the yeast?
I couldn't find those specifications, but all the reviews suggest it's the ideal product for brewing with juice. Maybe it'll say on the back of the packet?
I've considered buying the e-z caps too. But then I realized it's essentially one of these airlocks with a convenient screw top attachment to fit on a standard 2 liter bottle and some yeast. If you're trying to go cheap, it might be worth putting together the few pieces necessary to DIY, add some rubber stoppers and a gallon jug of juice and you're pretty much good to go.
In fact, I might just buy all that stuff now...
Edit: It'd probably be cheaper at a local homebrew shop, none of these links I put in here actually come from Amazon so you can't get combined or Amazon Prime shipping. :(
Everyone's got time for it! Next time you're at the store, get a gallon or two of apple juice... the one in the glass jug. Get one or two Of these and a few packets Of this and you're good to go. If you want to get to the scientific part, get one of these to measure potential and finished alcohol content.
Dump out 1/3 of the juice, add more sugar for more alcohol if you want, add the yeast, put the air lock on and throw it in a dark place for a few weeks ;)
Cut out the middleman:
10 packets of Champagne yeast: $5.50
2 airlocks: $5.99