Hi,
Having had a lucky experience with making some wine the wrong way, yesterday I brewed up 8 litres of must using a whole fresh pineapple, 200 gms of raisons, a tablespoon of lemon juice and 1.8 kilos of sugar.
I sprinkled 1 1/2 heaped teaspoonsful of Young's super wine yeast compound onto the must and put the lid on the fermenter. Today, absolutely nothing. Not a sign of any activity.
Long story short: I'd used a tablespoon of commercial lemon juice -- it said it contained suphites, but that's basically Campden tablets, so that's okay right.
What I hadn't noticed was the E211; which turns out to be Sodium Benzoate otherwise known as wine stabilizer. Basically kills yeast (Or at least, powerfully suppresses it.) D'oh!
I just knew it would all go wrong as soon as I tried to do it the right way
Buk.
Having had a lucky experience with making some wine the wrong way, yesterday I brewed up 8 litres of must using a whole fresh pineapple, 200 gms of raisons, a tablespoon of lemon juice and 1.8 kilos of sugar.
I sprinkled 1 1/2 heaped teaspoonsful of Young's super wine yeast compound onto the must and put the lid on the fermenter. Today, absolutely nothing. Not a sign of any activity.
Long story short: I'd used a tablespoon of commercial lemon juice -- it said it contained suphites, but that's basically Campden tablets, so that's okay right.
What I hadn't noticed was the E211; which turns out to be Sodium Benzoate otherwise known as wine stabilizer. Basically kills yeast (Or at least, powerfully suppresses it.) D'oh!
I just knew it would all go wrong as soon as I tried to do it the right way
Buk.