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Hi all, I'm interested to know whether yeast consume electrolytes like sodium, potassium and magnesium. The reason I ask is that I am going to ferment the coconut water from a bunch of coconuts I harvested here in Ft Myers, FL. I like the idea of having coconut water on hand to replenish my...

Hi all, I made over 6 gallons of wild berry wine, which fermented quick all the way until 1.006 SG and now--although it keeps fermenting and bubbling plenty--the sugar level does not change. Day after day it stays the same (or perhaps there is no sugar left but the hydrometer sits at 1.006 for...

On the label of Fermaid K, for example, it says to add a specified amount at 1/3 sugar depletion. Since some of my fermentations following this protocol have ended sluggishly, with rotten egg, I wonder about this. Say I have a high gravity wine that should ferment to 13%ABV. Then contrast...

Hi, can someone tell me if this protocol is good? After fermenting red wine to 13-14%ABV followed by 6 weeks malolactic fermentation, it is now time to add sulfites and move on to the next stage. The easiest thing for me to do at the moment would be to simply add sulfites and put the wine in...

Hello all, I've "captured" a wild yeast strain which I really like--produces the most amazing dessert aromas--but it doesn't like to go past about 9%ABV. If you were going to cultivate a strain for high attenuation, how would you go about selecting for that? I'm fairly new to the hobby, but I...

I'm looking into making a small, closet-sized cellar and exploring the cooling options. The problem I see with the portable ACs is that they draw from the humidity in the environment, whereas for aging we want to retain humidity in the environment for the corks. Would it work to run one of...

Hello all, simple question (I think): I have a batch of red wine about 5 weeks into malolactic fermentation a small amount of which I would like to blend into a fresh batch which just completed alcoholic fermentation in order to inoculate the fresh batch with the malolactic bacteria from the...

Hello all, first time here. I'm brewing my fourth batch of about 6 gallons of red wine. The other ones went fine, and soon after pressing (after between 7-9 days) they all finished fermenting right away. Well not this batch. It bubbles like crazy (about one bubble per second in the airlock)...