Ik kom net van je short waar ik op had gecomment maar deze video is letterlijk topkwaliteit, je zou een keer moeten proberen ze te promoten via UA-cams algorithme, denk dat je kanaal echt enorm zou groeien😊
Delightful video, Tony. Technically, the key nutrient that yeast need is missing from honey and that is Nitrogen. Sadly, raisins have virtually none - even those who make wine from grapes and typically, we use about 15 lbs (about 7 kg) of grapes for every gallon of wine we still need to add nutrients. As you note, indigenous yeast is not usually as robust as lab cultured yeasts and so wines made with "wild" yeast may not ferment as fully, so you are left with a sweeter rather than a more dry wine.. BUT not all indigenous yeast are equal and the flavors that they can produce may not always be to OUR satisfaction. In my (limited) experience, when I use indigenous yeast in my wine making (fruits, flowers, vegetables or honey, about 1 in 4 batches are good to drink. So, if you have found a colony of yeast you like, I would harvest that colony and reuse it as your own special yeast colony. BUT be aware that while a colony of yeast may work well for you once, the make up of that colony may change over time and you may find that the kinds of yeast that were dominant in one batch are no longer as dominant in subsequent batches and so the flavors and aromas of your wines and mead change... and not always in ways you prefer.
In Romania, Socată is a drink that is typically a tea, but can be let ferment. I would make it every year with my father. If you rack into beer bottles or swing top so it will handle carbonation. This low abv is a refreshing for Summer.
Good to see you again, my friend! Great upload as always. 😊
This one deserves a Give away!
Ik kom net van je short waar ik op had gecomment maar deze video is letterlijk topkwaliteit, je zou een keer moeten proberen ze te promoten via UA-cams algorithme, denk dat je kanaal echt enorm zou groeien😊
Hey, dankjewel voor je positiviteit 😊 Ik denk ook dat het te maken heeft met de upload-frequentie van
Delightful video, Tony. Technically, the key nutrient that yeast need is missing from honey and that is Nitrogen. Sadly, raisins have virtually none - even those who make wine from grapes and typically, we use about 15 lbs (about 7 kg) of grapes for every gallon of wine we still need to add nutrients.
As you note, indigenous yeast is not usually as robust as lab cultured yeasts and so wines made with "wild" yeast may not ferment as fully, so you are left with a sweeter rather than a more dry wine.. BUT not all indigenous yeast are equal and the flavors that they can produce may not always be to OUR satisfaction. In my (limited) experience, when I use indigenous yeast in my wine making (fruits, flowers, vegetables or honey, about 1 in 4 batches are good to drink. So, if you have found a colony of yeast you like, I would harvest that colony and reuse it as your own special yeast colony. BUT be aware that while a colony of yeast may work well for you once, the make up of that colony may change over time and you may find that the kinds of yeast that were dominant in one batch are no longer as dominant in subsequent batches and so the flavors and aromas of your wines and mead change... and not always in ways you prefer.
looks great :)
In Romania, Socată is a drink that is typically a tea, but can be let ferment. I would make it every year with my father.
If you rack into beer bottles or swing top so it will handle carbonation. This low abv is a refreshing for Summer.