Search results

You really don't know if it is yeast growing. Or at least the 'only' organism. People that hunt yeast strains will streak the concoction on a petri dish to isolate what is growing and then check the white fuzzy stuff under a microscope to make sure it is yeast.

Distilling is generally not a permissible topic on this forum. You may need to ask that question elsewhere.

With beer the amount of yeast to pitch is well studied. Over pitch and the yeast will enter the anaerobic cycle too early and not produce the proper amount of esters producing less flavor. Too little and they become stressed and produce off flavors. No idea if this applies to wine.

I just let it grow so this has been no problem for me. :D

Well, prices were weak before the extent of this virus was known. https://www.winemakingtalk.com/threads/the-price-of-wine-is-dropping-fast.70917/

https://www.usatoday.com/story/money/food/2020/04/23/coronavirus-pantry-baking-yeast-shortage/3004274001/

One reporter for Cleveland dot com has been doing a decent job while admitting the numbers seemed to be getting harder to parse. Today he posted this article about it.

Yes, personal circumstance will shape opinion. But, look at the personal circumstances of those on the front line pleading with others to do their part. If front line combat troops were pleading for bullets would you be out target practicing?

The free sulfite should be used up rather quickly in an environment where you encourage oxygen ingress for the yeast.

I don't follow the charts as much right now. Reporting guidelines have changed. Testing is still ramping up. Fatalities is sadly probably the most accurate figure right now and even that has some room for improvement. They have now found people in California that died back in February from...

Today the bread isle was over flowing but there wasn't much flour. People got this figured out. :rolleyes:

They may mistakenly believe that with summer coming this will recede as the flu does. There is no evidence to support a warm weather reprieve but there is mounting evidence that it is plainly wrong.

Turns out even the post pandemic modeling will be skewed because of things like this. "Influenza, which each year kills hundreds of thousands of people worldwide, all but vanished in Europe last month as coronavirus lockdowns slowed transmission, according to EU data and scientists."...

They will estimate a death rate after this is all over with modeling. If you died of flu because you couldn't get a bed that was taken up with a covid19 patient is that covid related? Year to year comparisons over a couple years will be used. Putting too much stock into what any one person...

You will find videos on u toob of people doing expermements swapping beer and bread yeast. It works. Also, use 1/8 to 1/4 tsp of yeast and let it rise overnight. Arguably a better dough and it conserves your stash. Not to mention you could just keep a 'mother' going. ;)

Following the kit instructions won't hurt. I'd say if you are only going to rack once, into the secondary, don't do it too soon. Let as much 'crap' fall out as possible. If you are going to rack a second time, then some folks won't wait until the primary fermentation is completed before the...

The kits try and keep things 'fool proof' and easy. The yeast start off healthier if you rehydrate. They are even better off if you use a rehydration formulation. The healthier the yeast are to start and through fermentation, the less chance of stuck a stuck fermentation and off flavors from...

I'm down to my last 2 bottles of my first mead which is a traditional. I'll be sorry to see them go. :(

The guy that reponsible for TONSA did a new version about a year ago because people could taste the nutrients in a one gallon version. It didn't scale down well. But that's just a wild stab since we have very little information here. How warm did it get during fermentation?

The results I mentioned above in Germany puts the death rate much lower than the 3% figure but still there would be too much death to just let this run its course. Oxford thinks they can have a vaccine in 6 months based on current results and it may go into production early so that it will be...