I am wondering if anyone has used “Phantasm” thiol powder? and how?
I have about six kilos of gooseberry, (my biggest harvest so far) and was thinking of adding thiol powder and thiol cleaving yeast. Any experience with this tool for increasing fruity aromatics?
The intention is to crush the gooseberries > ferment on the berries for a day (enough to see yeast activity) > press off the fruit > move to a carboy at 15C with SO2 (trying to minimize oxidation) > Fermaid O (DAP increases oxidation of thiols) > TBD ??
I have about six kilos of gooseberry, (my biggest harvest so far) and was thinking of adding thiol powder and thiol cleaving yeast. Any experience with this tool for increasing fruity aromatics?
The intention is to crush the gooseberries > ferment on the berries for a day (enough to see yeast activity) > press off the fruit > move to a carboy at 15C with SO2 (trying to minimize oxidation) > Fermaid O (DAP increases oxidation of thiols) > TBD ??
