arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
- 4,203
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- 65
Okay, getting ready to start my second batch and would appreciate, as always your help/advice. I started with a variety of frozen juice concentrates (enough to make 4.5 gals), to this I added 12 cups sugar and brought the SG up to 1.110@60 degrees F. To this I am going to dissolve 1/2 tsp. of sodium meta in 4.25oz.(125ml), of this I will use 3 1/3 oz.(100ml) of this solution and disregard the rest, this is according to the first recipe I followed. I am also going to add 1 TBLS of yeast nutrient. I am going to stir this thoroughly and allow to set before pitching the yeast when the temp of the juice is adequate. I am going to use RedStar Pasteur Red yeast,(couldn't find champagne yeast). After activating, should I stir it in or just pour it on top? What is the alcohol tolerance for this yeast? Does it sound like I'm on the right track? Thanks for all your help.
Happy Holiday Season
Troy
Happy Holiday Season
Troy