Help Please...

by Sparhawk 26th August 2011, 10:54 am

Being a novice & new to the art I thought I would start this thread for any simples questions that occur...

My first problem being:

The recipe says to sprinkle a satchet of red wine yeast in the mix in the demi-johnamebob, the satchet says "sufficient for 5 gallons" am I right in only using a fifth for one demi john or should I use the whole satchet?

I have only used a fifth so far, as I don't want purple walls & ceiling so it will be easily fixed if I need to add the rest...

by Wilhelm Von Rhomboid 26th August 2011, 12:22 pm

Pretty much, yes. Its not a very exact science. What I tend to do is start the yeast of with some lukewarm water and sugar in a glass which I leave in the airing cupboard or by the OOD for half an hour so it froths up nicely before adding it to the must - gives it a bot of a headstart and you can be sure your yeast is good before putting it in.