15 gallons of cherry wine

submitted by Brewdabier from self.whatever

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[–]la_cues(>0u0)> 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (1 child)

Mmm weissbier

I am going down an herbal rabbit hole lately, I currently have 1 gal of yarrow beer, day 9 of fermentation. My starter was cobbled together with some bread yeast and a sourdough starter a family member had going for a few days. It was a very slow fermentation process, but has a constant small ring of bubbles and "bubble foam" at the top? Smelling quite fermenty now.

I am going to try to bottle carbonate half of it but I'm not sure if the yeast is active enough to really make anything happen.

Previously I've attempted a couple ginger bug drinks, and an apple/oat/kvass somethingerather with mixed results.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

very slow fermentation process

If it's to cold the yeast will not ferment, bread yeast fermentation temperature is above 21 c.