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I got it online and didn't want to order again. Anyway, I got starsan, how often can I reuse that solution?

Hi, thanks I didn't know that.. Is there a sanitiser I can get easily without going to a special fermenting store?

Hi, Does anybody have any experience re-using Puro Oxi solution after using it for sanitisation? How many times do you re-use it? Yuri

Will definitely check it out

I'm gonna roll with that for the BV7. thanks!

Well there is no data on BV7 in mead, or any data on BV7 attenuation at that. The best I could do is run the BV7 genome through Galaxy if it publically available lol

I actually went through the trouble to email Mangrove Jack's and talk to some of my old biotechnology professors. The reason attenuation happens is (as I expected) to do with complex sugars that cannot be hydrolysed by that particular yeast. This attenuation number only counts for the sugar...

Thank you! One more question, do you know the exact mechanism for attenuation? Does it have to do with yeast being unable to ferment some sugars? For example, if you add pure glucose would you still see attenuation?

Right, I understand that, I just mean, how fixed is this number? Can I reasonably predict a 90% attenuation strain to always go to 90% sugars fermented or are there special cases like really low sugar. Perhaps simpler: Are the attenuation and alcohol tolerance related at all?

Alright so I'll get straight into it. I'm a microbiologist and I feel like the concept of attenuation means something completely different to me, but probably from similar etymology. I was wondering which of the following scenarios is correct. Let's say we have a hypothetical yeast strain which...

Hi, I am new to brewing and I'm having some trouble finding the answer to this question on the internet. It seems that people carbonate mead(traditionally) with priming sugar and reyeasting in the bottle which would make it impossible to make a sparkling mead that is sweet since all sugar that...