Yesterday's news that now Jim. It'll be back in a few weeks no doubt, when we start revving up for the next window and discussing who we won't buy then.
I'm no expert, but as far as I know, wine and ciders are produced by fermentation (same as beer) whereas spirits by distillation. Could still use apples, but the process is different.
hmmm. so say milk puts a moonshine still out on his back woods property and invests in a good pair of dungarees like the lads on TV. He is distilling his apples or potaotoes or whatever by boiling and condensing but this is an extra step after fermenting to really up the concentration? but he he is willing to swill down the poo of the bugs in his apple juice. once the bugs stop farting you know that the process is over and you can then use it? I did know a couple germans, one had a cellar full of cider cos he had 30 acres of apples. clearly not nozzer and his cellar is full of something else and another lad who was into making blow your head off schnapps from fruit but I never asked if he has dungarees he wore round the still like yanks do.
Technically nothing. Cider is made with wine yeast usually, not a beer yeast, even though it's more often compared with beer. Usually the difference is alcohol content and cider is most frequently carbonated but apple wine is frequently not carbonated. I don't think there is a hard cut off point where a cider becomes a wine though. A wine will have less of a fruit-flavour typically. For my apple wine I used "champagne yeast", and although I didn't measure with a hydrometer so don't know for sure, I suspect it has about a 13% alcohol content. There's also something called cyzer which is an apple melomel (wine made with honey as a primary food for the yeast).
Mead. according to the movies muslims can drink mead as it wasn't mentions as prohibited. can you name the movie i am thinking of?
oh can you confirm the carbonation is actually yeast farting in a sealed container to tap the gases? or are you taking clean co2?
Mead is fermented honey/water. Melomel is with added fruit. Maybe spelling it wrong there is something called methlygn which is honey and herbs fermented.
It can be done both ways. The better stuff is done by adding a little extra sugar and yeast and letting it ferment a little longer in the bottle. You can also chill the wine to just above freezing and force CO2 into it. The former way will give you smaller bubbles like champagne. The latter way will give you bigger bubbles like soda.
Well yeast are fantastic farters. They fart continuously especially when you first start the fermentation. I love the smell of their farts though.
Ahhh... The yeasty smell of wine during primary fermentation is great.. all those lovely yeast farts filling the air with fragrance. If I lived with a giant yeast blob, I could live with dutch ovens.
