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yeast reply Thanks for the comments Luc. Invasion of the killer yeast!!!! I usually use a general purpose, high alcohol yeast sold here in the UK as SB3 which is supposed to get as high as 15%. Some references say bakers yeast will only get to 5%, others that it will reach maybe 10-12%. I...

When wine is made from root vegetables such as potato and parsnip (and also rice) I assume that even though sugar is added, the starch content of the main ingredient is also used to some extent. Conversion of starch to alcohol depends on the presence of amylase to convert it to sugars which can...

I started making wine again early last year and have been bottling sonme of the fermentations off. They seem reasonable but seem to have a slight yeasty taste. They are only slightly sweet, had stopped fermenting (as gauged by the gas evolution having stopped) and been racked after about teo...

Some authors suggest that making a cup of strong tea and adding a spoonful to the mash is equivalent to adding tannin. Tom