I had no idea you could restart this way. I have made fruit wines at 1.080 so have no had any trouble getting to 1.000 or below but good to know the process. Thanks Carl
@CraftyWiners
6 ай бұрын
Thanks for watching, Carl! You're terrific!
@plywoodcarjohnson5412
6 ай бұрын
Wow, you need to add your daughter to get the beginner perspective. Personally I would have just poured sugar in the bottle. To get co2 out. And then more sugar. And liquorice powder. And vodka. And listened to Tom Petty. And ate cheese. And poured it into bottles. And drank it. But all jokes aside! Isn't it interesting how champagne works? It must be building up pressure and fermenting in the bottle, right? As if you would pour it into bottle before it is ready. Anyway great upload thx!
@CraftyWiners
6 ай бұрын
Sugar, licorice powder, vodka, cheese - sounds like a wine recipe we need to working on!! We are going to do a short video on a “yeast care package” that will be a lot more to the point than this one ended up being. Thank you for watching, very much appreciated!!
@firstalawal
2 ай бұрын
👍
@420brewer
7 сағат бұрын
Ad more sugar !! That so easy it is
@CraftyWiners
6 сағат бұрын
Nope, not when it already has sugar that hasn’t been fermented. That’s why you take a hydrometer reading to see what’s there. Thanks for watching!!
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