Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Homebrewers. Where you at?
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="fordguy" data-source="post: 2448251" data-attributes="member: 672"><p>I only make wine, beer just gives me indigestion.</p><p>I have always added oak to the primary. Haven't tried adding it to the secondary. I don't know what 20%VAV is but if you are talking about 20% alcohol by volume (ABV), I may be mistaken but I don't know of a yeast that can tolerate 20%. </p><p>Lavlin EC-1118 can tolerate up to 18%.</p><p></p><p>There are many types of yeast available at the Brew Shop at 36th and Penn.</p><p></p><p>As far as aging goes, it should be great in 9 to 12 months, but it will be pretty good in 4 to 6 months, try a bottle in a few months and make some notes of how it tastes, then when you crack open a bottle in 9 to 12 months you should notice a difference.</p><p></p><p>This is just my thoughts.</p></blockquote><p></p>
[QUOTE="fordguy, post: 2448251, member: 672"] I only make wine, beer just gives me indigestion. I have always added oak to the primary. Haven't tried adding it to the secondary. I don't know what 20%VAV is but if you are talking about 20% alcohol by volume (ABV), I may be mistaken but I don't know of a yeast that can tolerate 20%. Lavlin EC-1118 can tolerate up to 18%. There are many types of yeast available at the Brew Shop at 36th and Penn. As far as aging goes, it should be great in 9 to 12 months, but it will be pretty good in 4 to 6 months, try a bottle in a few months and make some notes of how it tastes, then when you crack open a bottle in 9 to 12 months you should notice a difference. This is just my thoughts. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Homebrewers. Where you at?
Search titles only
By:
Top
Bottom