right now and the thought occurs that those early settlers really didn't have it all that bad!!!
and another thing, when I used to drink jug wine from Gallo etc., if I had more than 2 glasses I'd get these pimples that would take a week to go away.
with this homemade stuff, that doesn't happen!
Cheers!!! I personally admire booze drinking of any kind, but *homemade* has to rock! I am planning to get started in this most industrious hobby, for now just lurking...
Daremo
You may have an allergy to one of the preservatives. I know someone who gets a reaction from the sulphur preservative found in some wines. Now homemade wine is the only way to go.
Why would it be good to add yeast into the second fermentor?
I was reading some recipes from the Carolina's, that carried the common thread of adding yeast to the second fermentor. In my limited opinion, formed from books and this news group, adding yeast to the second does nothing.
I think the most activity this phase of beer should experience is that of a beer voyeur (one who watches for the clearing).
My Regards, Leon
On Mon, 28 Jun 2004 22:49:17 -0500, Leon Dale wrote (in article ):
For one thing you can use a low alcohol yeast for the primary fermentation. Then use an alcohol resistant yeasts in the secondary to achieve a higher alcohol content with less of the esters of the secondary yeast. Since most of the sugar is used up in the first fermentation.
Does great for a lighter 9% brew.
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