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Posted by Ken Dunnington [71.211.210.40] on Sunday, November 15, 2009 at 16:37:19 :
In Reply to: Bubbly or still? posted by Chriscase [76.212.165.148] on Sunday, November 15, 2009 at 10:27:11 :
As Chris said, it's easy. The most work in the process of wine/cider is getting everything the stuff touches clean(before it touches it). After using some special products for a few years I turned to simple bleach solutions of 2 tblsp per 5 gallons and immerse (for carboys and bottles simply fill to the top) for a few hours then rinse multiple times with water. I never had a bacterial issue with any of my brews this way.
Also, IIRC, the wine yeast should allow a higher alcoholic content if starting with a high gravity wort. I did some brewing using a beer yeast and then adjuncting sugar and wine yeast for a second round of fermentation and then bottle conditioning. Results weren't great but I only tried this once.
Ken
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