T-Boy
Junior
- Joined
- Feb 22, 2019
- Messages
- 7
- Reaction score
- 7
Not sure if many of you know what a mayhaw is: Louisiana Mayhaw Association I made a sparkling wine out of a gallon of the juice last year and it came out perfect, just a hint of sweetness and almost rose in color. I located someone locally who has a couple of trees and sells the frozen juice. Started a 2 gallon batch late Saturday generally following the recipe you can find on the linked site. Used EC 1118 last year and that was my intention again this year. Discovered when it was too late to back out of making wine that I had none and instead had to use Lalvin RC212 Wine yeast because that is the only wine yeast I had and because the only place where I can buy yeast locally had no yeast at all. Thus I was concerned my 2 gallons of wonderful smelling mayhaw juice was in jeopardy. Ultimately this yeast took off like a rocket ship in less than 24 hours and is going like gangbusters. I tried 2 new things when starting this wine which may account for this: 1. Used Go Ferm Protect Evolution following the instructions; and 2. Did not use an air lock and instead used more of an "open" fermentation. If you go to E C Kraus' site, this technique is promoted there. I used a 3 gallon BrewDemon fermenter. I plugged the place where the bung goes and covered the bigger opening with cheese cloth. The temperature where this is fermenting is around 72 degrees. One of the things I have struggled with brewing smaller batches of wine and beer is hitting the expected final gravity. Hopefully I am on to something!!!!!!