Guest
I'm about to try yeasts which I've never used before, can someone just dot the "I" etc....
I've NEVER used "Young Super wine yeast" before (used Lalvin sachets 5g) & experimenting with "Allinson's Dry Active Yeast"
I'm basing the recipe of WOW, can anyone spot any faults?
Ingredients (Set 1)
1 LT Red Grape juice (sugar 160g)
1 LT Pure Orange (sugar (100g)
540g Sugar
1 Tsp Pectolase
1 Tsp Allinson's Dry Active Yeast (15g)
2 Dsp Nutrients (20g)
½ Tsp Tannin
Pinch of Epsom salts (1g)
Racking
1 Campton table (crushed)
1 tsp Glycerine
16/4/2011 (1pm)
SG - 1080 Temp 20C (placed on heating tray)
Ingredients (Set 2)
1 LT Red Grape juice (sugar 160g)
1 LT Pure Orange (sugar (100g)
740g Sugar
½ Tsp Pectolase
½ Tsp Young Super Wine Yeast Compound (7.5g)
1 Dsp Nutrient (10g)
½ Tsp Tannin
Racking
1 tsp Glycerine
1 Campton table (crushed)
16/4/2011 (1.30pm)
SG - 1094 Temp 21C (placed on heating tray)
I've decided to use less sugar in set 1, due to yeast which isn't designed for wine, so i don't wish to over power it with to much sugar.
What do ya think?
I've NEVER used "Young Super wine yeast" before (used Lalvin sachets 5g) & experimenting with "Allinson's Dry Active Yeast"
I'm basing the recipe of WOW, can anyone spot any faults?
Ingredients (Set 1)
1 LT Red Grape juice (sugar 160g)
1 LT Pure Orange (sugar (100g)
540g Sugar
1 Tsp Pectolase
1 Tsp Allinson's Dry Active Yeast (15g)
2 Dsp Nutrients (20g)
½ Tsp Tannin
Pinch of Epsom salts (1g)
Racking
1 Campton table (crushed)
1 tsp Glycerine
16/4/2011 (1pm)
SG - 1080 Temp 20C (placed on heating tray)
Ingredients (Set 2)
1 LT Red Grape juice (sugar 160g)
1 LT Pure Orange (sugar (100g)
740g Sugar
½ Tsp Pectolase
½ Tsp Young Super Wine Yeast Compound (7.5g)
1 Dsp Nutrient (10g)
½ Tsp Tannin
Racking
1 tsp Glycerine
1 Campton table (crushed)
16/4/2011 (1.30pm)
SG - 1094 Temp 21C (placed on heating tray)
I've decided to use less sugar in set 1, due to yeast which isn't designed for wine, so i don't wish to over power it with to much sugar.
What do ya think?