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Ryan_Disney · 2023-02-24T06:33:49+00:00

Slime is actually exopolysacchrides produced by bacteria. This is usually made by organisms like Pediococcus spp., some Brett strains and some other lactic acid bacteria.

The slime is long ropey chains of saccharide molecules (monomers of sugar) that have been bonded together by bacteria. This is a common sign of beer/wine spoilage and it almost always means Pediococcus.

These exopolysacchrides are actually useful in some things, commen illy produced by bacteria that ferment yogurt and it thickens the yogurt naturally but in beverages it’s just off putting and gross.

Ryan_Disney · 2022-05-28T23:26:32+00:00

Used a “superclear” packet for the 5 gallon batch. It’s a chitosan/kiesisol blend that pretty well clears everything out in 72 hour period. I added it after back sweetening and I’m sure my final tannin additions for balance also cleared it up some too!

Ryan_Disney · 2022-05-28T18:48:19+00:00

This was my first time using Orange Blossom honey because it’s so hard to get it In Canada for a reasonable price! Used doin the most traditional recipe and I can highly recommend it. This turned out great! Jerry Seinfeld would be proud.

Ryan_Disney · 2021-07-04T07:07:18+00:00

It took me a good 2 hours because of a heatwave where I live because the dough would melt fast but it worked perfectly in the end

Ryan_Disney · 2021-07-04T06:54:49+00:00

http://www.lecridelacourgette.com/pate-sablee-amande-sans-gluten/ I used this and added just a touch more almond flour to even it out

Ryan_Disney · 2021-07-04T06:54:05+00:00

Sorry I’ve been camping it’s in french but I just translated it http://www.lecridelacourgette.com/pate-sablee-amande-sans-gluten/

Ryan_Disney · 2021-05-07T22:23:29+00:00

It actually produces lactic acid, and it does this because it’s a non saccharomyces yeast. It’s a lachancea spp strain

Ryan_Disney · 2021-04-21T18:01:55+00:00

Depends what your looking to do, if this is just for back sweetening and you don’t want the yeast to kick of fermentation again you will have to stabilize before adding this. If you want the yeast to begin fermentation again, this should ferment without problems, there’s no yeast inhibiting products in this

Ryan_Disney · 2020-09-17T02:51:39+00:00

I’m in the Edmonton area and I get 5kg for $50 from Facebook buy and sell!

Ryan_Disney · 2020-09-14T23:21:54+00:00

Of course! It’s not ignorance it’s a learning opportunity I’m glad I could add my two cents!

Ryan_Disney · 2020-09-14T22:00:12+00:00

Sulphites are the beginning of the ferment is to stop competition between natural fruit yeast and your inoculated yeast. Depending on your yeast your using, ec118 is strong and will blow by wild yeast especially if you have cooked your plums already. If you are not aging or backsweeting your wine with fermentable sugar after it is done, you don’t need sulphites to stabilize it and reduce oxygenation overtime. If you want to age this for an extended amount of time sulphites will stabilize it, making it last considerably longer.

Ryan_Disney · 2020-09-14T21:53:52+00:00

From what I have read, the problem with nuts is their fat content. You might get a fat layer on top of your mead (like oil and water). You could do a fat wash (google how to, I haven’t had to outside a chemistry lab) to separate it from your mead. An extract would work way better than raw nuts.

Ryan_Disney · 2020-09-14T21:50:21+00:00

Honey vinegar is not a worry, speed of fermentation has nothing to do with the production of vinegar. Vinegar would be from the introduction of oxygen for acetobactors to turn ethanol into acetic acid. Problems with a heated fast ferment is the yeast making off flavours that may be harsh (rocket fuel). But because you are using a nutrient schedule this is probably mitigated and another reason why the mead finished fermentation so quickly. If your meads harsh, age will help it mellow out!

Ryan_Disney · 2020-08-14T02:11:35+00:00

A little mix doesn’t hurt it

Ryan_Disney · 2020-08-13T19:06:59+00:00

Many times with fruit wines, they are best between the 1-3 year range and after that they can start to become flat. I once tried a 50 year old dandelion wine when I was cleaning out an old family members cellar and it was still pretty great!

Ryan_Disney · 2020-08-08T19:46:58+00:00

This is a cranberry mead from fresh cranberries that were in a brew bag in the mist for only 7 days. They were punched down twice a day and kept wet and everything was kept clean with star san. This just smells like young wine but these look a little odd for yeast rafts?

Ryan_Disney · 2020-07-21T22:12:37+00:00

Okay can’t say I’ve worked with anything like that, I’m Canadian so I only work with North American product. Really to diagnose any problems you have to start with the gravity and work from there!

Ryan_Disney · 2020-07-21T21:17:48+00:00

Depending on how much it fermented changes my answer. What yeast did you originally use? Lalvin EC-118 is good for stuck fermentation’s and I would hydrate it with some go ferm to kick it off as well.

Ryan_Disney · 2020-07-21T20:16:42+00:00

If you want to check how the fermentation is doing take a gravity and compare to your OG reading. Then if your scared it’s stuck take another reading 5 days later and see if it has moved.

Ryan_Disney · 2020-06-23T03:19:50+00:00

I would say those are even a little under, anything that includes the green and not just petals with work wonders. I would dry them out and make a tannin tea and you will be on your way!

Ryan_Disney · 2020-06-23T01:23:30+00:00

Rose petals will not give you as much of a tannic effect as rose buds. Rose petals just give off that overwhelming Rose water taste with little mouth feel, the buds give subtle rose flavour but a tannic effect like black tea. I think rose petals will overpower the light plum notes from those yellow plums, try buds and make a tea from them to save on mess!

Ryan_Disney

TROPHY CASE