minus-squareAlexander@sopuli.xyztoHomebrewing - Beer, Mead, Wine, Cider@sopuli.xyz•Going to try birch sap sparkly winelinkfedilinkEnglisharrow-up4·3 days agoIf you inoculate it with vigorous yeast and add a bit sugar, you can just pour new bottles into active fermenter with minimal spoilage risk, certainly safer than storing non inoculated medium. linkfedilink
Alexander@sopuli.xyz to Homebrewing - Beer, Mead, Wine, Cider@sopuli.xyzEnglish · 4 months agoWinter berries timeplus-squaresopuli.xyzimagemessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1imageWinter berries timeplus-squaresopuli.xyzAlexander@sopuli.xyz to Homebrewing - Beer, Mead, Wine, Cider@sopuli.xyzEnglish · 4 months agomessage-square0fedilink
Alexander@sopuli.xyz to Homebrewing - Beer, Mead, Wine, Cider@sopuli.xyzEnglish · 4 months agoI've made a yeast lab in Finlandplus-squaresopuli.xyzimagemessage-square0fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1imageI've made a yeast lab in Finlandplus-squaresopuli.xyzAlexander@sopuli.xyz to Homebrewing - Beer, Mead, Wine, Cider@sopuli.xyzEnglish · 4 months agomessage-square0fedilink
If you inoculate it with vigorous yeast and add a bit sugar, you can just pour new bottles into active fermenter with minimal spoilage risk, certainly safer than storing non inoculated medium.