Put some juice in your juice
Have a question? Drop me an email: email@example.com
Does the amount of yeast I use depend on the size of the juice bottle I purchase?
The yeast will reproduce, so adding less yeast just slows the initial fermentation – shouldn’t matter in the long run, as long as your initial colony is large enough to survive. A pinch is generally enough. Enjoy!
Hey, I’ve previously made some of this stuff before, but it was like a year ago. I’m looking to make some more while I look for some more interesting fruit juices, but I’m concerned about the airlocks and stoppers I used over a year ago. When you homebrew beer, everything is about sanitation, especially if there is a one in a million chance that it will touch the beer. My question is, stabbing these airlocks and stoppers in the top of a Welch’s bottle, do you need to go through the same rigorous sanitation process that you would for beer, or would dish soap and some hot water do it right?
It wouldn’t hurt to err on the side of caution and use some no-rinse cleanser like we offer on the site. That said, I’ll often just wash the stoppers with regular dish soap (or run them in the dishwasher), and thus far I haven’t noticed any ill effects. Enjoy!
Can you ship your products to Canada? I did not see the option when I was trying to proceed through the checkout.
Unfortunately, we can’t ship out of the country at this point. It’s those ding dang customs and shipping fees. But you should be able to find what you need at your local brew shop.
Have you experienced intense flocculation of the yeast? I’m doing a batch of Dole pineapple juice with EC-1118 yeast pitched about 3 days ago. Since then, lots of floaters have developed in the juice, bright yellow in color, about 1/4″ in diameter, riding the upgoing carbonation through the juice as well as a 1.5″ layer on bottom of the container. The juice wasn’t noticeably pulpy.
I diluted the juice a bit to increase the total volume but also added some granulated sugar. My hypothesis is that I didn’t dissolve the sugar well enough and the yeast colonized the sugar particles, but I can’t find any good examples of this online. Has this happened to anyone else, or can anyone suggest what’s going on?
Funny, I thought this was a spam advertisement at first blush: “Have you experienced intense flocculation….” But this is an important topic, and I’m going to largely leave it to the experimenters out there to solve it. I believe I fermented a pineapple juice mix in the past, and although it had a fair amount of sedimentation, I was able to pour off the good stuff and it was yummy. I think the first thing to do is see how the current batch turns out – if it’s drinkable. If not, maybe do a batch that’s even further watered down (with more sugar added) and see how it goes. Report back with your findings. I’ll give it a shot myself.
Your email address will not be published. Required fields are marked *