Tonight being a little worse for wear i knocked up a...
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Tavi-brewer
Active Member
Hi.
Lots of activity going on there!
What weight of berries did you use? What was your OG?
Never thought to use an ale yeast for for a wine either? Looked at the tech sheet for it and it has a 14% tolerance! I haven't done much beer brewing so was surprised by that. Anyone else?
I'm intrigued how this turns out as I love new info.
T
Lots of activity going on there!
What weight of berries did you use? What was your OG?
Never thought to use an ale yeast for for a wine either? Looked at the tech sheet for it and it has a 14% tolerance! I haven't done much beer brewing so was surprised by that. Anyone else?
I'm intrigued how this turns out as I love new info.
T
An Ankoù
Landlord.
It should be fine. Wine yeast is most commonly Saccharomises Cerevisiae in any case, as is your Nottingham, just a different strain. Try to keep the temperature down to beer fermentation levels to limit ester production and don't be tempted to re-use the bottoms for fermenting beer afterwards as the yeast may have adapted to fermenting a different sugar profile to that found in beers.
mitch
Regular.
mm now theres a thing. i was half oiled when i decided to do it...
i recall i steeped and seived 300g of blackberries. added to 4ltrs aldi juice. pecto and a 200ml or so cold cuppa.
SG was 1047. i remember that. think i wrote it on a label. i will check. currently its on about day 10ish...still bubbling slightly.
i messed up because i reached for thexwrong yeast. i usually use MJ cider yeast however id had a couple and chucked in ale yeast!
mitch
Regular.
yes irs been bubbking nicely at around 20 degrees.
Ale yeast makes perfectly acceptable TC though I believe proper cider yeast slightly enhances the appley flavour. But since you've chucked brambles into it you ain't going to be tasting apples in any case...
Tavi-brewer
Active Member
Priceless! 
From what I researched rather than personal experience, a beer yeast will often finish around 1010, where a cider yeast will go down to 1000 or lower, my last one finished at 998.
johncrobinson
Landlord.
Its the sugar profile that makes the difference Griff.
Not all sugars in a beer wort are fermentable,Hence all the talk of % attenuation.
Cider and wines are normally made with plain table sugar which is 100% fermentable.
Thats why the gravity can go lower.
Not all sugars in a beer wort are fermentable,Hence all the talk of % attenuation.
Cider and wines are normally made with plain table sugar which is 100% fermentable.
Thats why the gravity can go lower.
johncrobinson
Landlord.
Should read:-
Cider and wines are normally made with plain table and fruit sugars which are 100% fermentable.
Cider and wines are normally made with plain table and fruit sugars which are 100% fermentable.
mitch
Regular.
id be happy with that. something sitting at 4% ish perhaps.
all my other tcs finish at 998 and hence 6 plus. too strong for me really.
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