Mead and wine making

[Curly green finger's]

I stop when it's done. Once the gravity stays steady over a few days then you should be good.

I racked it at 1.008 and it stayed at that. I like to leave things in bulk as long as possible before bottling as it gives a more consistent product.

I think yeast types are a bit subjective. Apart from the specialist ale yeasts I guess. You can make wine with bread yeast if you want.

True thanks

 

[jenkinsbrynmair]

You can make wine with bread yeast if you want.

All we used to use around here - always started elderflower wine in a large open wide earthenware pan (known as a padell gwche here) and applying baker's yeast by spreading it over a slice of toasted bread and floating it on top.