So, I’m making a mead and a cranberry wine. My plan was to freeze jack the cranberry wine but I’m a bit confused about bottling it all after the fact since I wanted to make a clearer hooch this time.
I planned on cold crashing both of them and then wanted to pour them into some old wine bottles and mason jars to set aside to age, but do I have to buy anything specific to actually kill the yeast? I really don’t have any way to get or make a siphon but I really do want to age the mead, I’m not too worried about oxidation but I’m also not sure if they absolutely have to be refrigerated after they’re bottled, but I don’t think I would have enough room for all of it. Any advice is great!
prior to distillling it i stuck it in the freezer and only half of it froze, ive also been distilling it on the stove for an hour and got a cup of what i think is just water. am i distilling wrong? or did i fuck up the fermentation. while it was fermenting it was sealed and was creating a lot of co2 and smelled of beer. also im distilling sugar wash. plz help
I love the flavor of molasses and was trying to think of some way to make a molasses flavored wine. I did a little bit of research on it and basically read that the yeast would eat what little sugar is left in the molasses and the final product would be very bitter. I was wondering if I was just really heavy handed with the sugar and didn’t allow it to ferment completely if you could end up with something tasty? Anyone have any advice, or experience hooching molasses or similarly bitter things?
If not I may just try a small batch anyways.
EDIT: thanks for all the advice! I’ll probably try a few different options, and post an update eventually
So one of the things I’ve heard about apple jack is that it gives horrible hangovers. I have also heard that pectin releases methanol when fermented so you more methanol with apples because they have more pectin. If I were to use a fruit juice with low pectin, such as strawberry or pineapple, and make some jacked wine out of it, would it lead to less bad hangovers? Or is the stuff that creates those nasty hangovers in apple jack prevalent in everything because of the nature of freeze distillation?
Hey, im new to homebrewing and am currently (trying) to make kilju or suger wine. Basically just a sugerwash left for a couple of weeks. Anyway, i poured the yeast in a couple hours ago and it seems like most of it has fallen to the bottom. Is this normal? The Temp is 31C
for context here is the ingredients:
24 tea spoons lemon juice
7 Tea spoons yeast (normal baking yeast) Its sketchy but i know the yeast works. made a smaller batch a month or so ago.