I suppose it's possible the 1118 never took hold with all the unfermentables but released enough of its killer chemical to slow the brett. But at this point i imagine it could anyone's guess to what is doing the work
1118 is one of the yeast killers so it should get rid of the brett pretty quickly so you should be fine there. Interesting plan! Definitely want some updates when you get around to it
This would've been just to try it and learn endeavor. But it's seems like it's not the greatest of ideas. All my stuff in doing now is in the 9-12% so I guess ill be sticking around there. Thanks for the info its appreciated
That'd make sense, guess ill pass on that idea then. Thanks for the quick response. I already have a cranberry going at 11-12% so it would've been just to see what it's like. What kinds of fruits would you think would make something drinkable at 18%? Im finding scattered info but that may be...
I have some cranberry juice left over from a party and I'm thinking about trying to push 1118 to its max of about 18%. Now I'm still pretty new at this and any advice is appreciated greatly.
I'm wondering if the cranberry will be able to be balanced at that abv? I haven't really put a lot of...
Ha sorry I forgot some zeros in the gravity readings. I'll edit my first post to correct that.
2 cans/gal of white grape raspberry 10 in all
3 cans/gal of white grape peach 15 in all
Enough sugar to bring both to 1.090. I want to think 5lb in the peach and 6lb of the raspberry without checking...
So I did my first 5 gal batches of welches white grape/peach and grape/raspberry and I've racked once and are both are now pretty clear so I decided tasting was in order. I was happy to find that the delicate peach and raspberry flavor had come through quite well in the dry wine. I don't care...