questions about wine kit pyments
#1
Posted 20 September 2011 - 09:08 AM
#2
Posted 20 September 2011 - 09:20 AM
#3
Posted 20 September 2011 - 09:56 AM
#4
Posted 20 September 2011 - 12:13 PM
#5
Posted 20 September 2011 - 01:13 PM
#6
Posted 20 September 2011 - 01:54 PM
#7
Posted 20 September 2011 - 02:18 PM
That does seem to be ideal, but my local shop doesn't stock RA17 or RC212. I plan to pick up yeast today and I'll get this started tonight. I may just end up using either EC-1118 or K1V-1116. I'll be using TJ's mesquite honey since I have it and it's worked really well for me in the past.De nada.One other thing. This is just me but when I do pyments I tend to use a yeast that was intended for whatever grape varietal I'm using. So for example, W15 or 58W3 for Riesling or Gewurtztraminer, RA17 or RC212 for Pinot Noir, etc.
#8
Posted 20 September 2011 - 06:51 PM
#9
Posted 26 September 2011 - 05:55 PM
#10
Posted 14 May 2012 - 08:40 PM
#11
Posted 15 May 2012 - 07:31 AM
I'd leave it still but it's your mead.Carb or still or both? I have 10 gallons of this in kegs now. Taste wise this is rather nice.
#12
Posted 15 May 2012 - 07:37 AM
I've never had a good sparkling pyment based on red wine juice, including ones I've made. Something inherently contradictory (IMO) about carbonated red, but that's just me.Carb or still or both? I have 10 gallons of this in kegs now. Taste wise this is rather nice.
#13
Posted 15 May 2012 - 07:57 AM
#14
Posted 15 May 2012 - 08:49 AM
#15
Posted 15 May 2012 - 05:14 PM
#16
Posted 23 May 2012 - 07:19 PM
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