If this is wrong sub pls let me know.
I've been meaning to make a sweet potato wine with koji and no added sugar. Is there a name for this? Are there basic ratios of gelatinized starch to koji that translate to other starches aside from rice? How could you measure the ABV % during parallel fermentation?
I made some onion wine. Cooked it to 165F in the bottles to pasteurize before bottle aging. However there is a bit of film that developed around the neck of the bottles. Is this concerning to anyone? Any information on this? Pics for reference
I learned a lot from this sub. Here's something I did. It was fun
35g sumac lightly ground and mixed with 2L water to cold steep. 5hours 800g sugar 300g ginger Some cloves A chipotle 100g wild blueberries OG 1.070 Est. ABV 8-10%
Make ginger must with sugar spices and blueberries, blend, simmer. Strain after a couple hours. Let cool and combine with sumac water. Half a yeast pack EC1118.
Yeast pitched April 5th evening.
Fermaid O April 9 & 24 hrs post pitch.
Final Gravity April 19 0.990
10.5% ABV
2nd round Bottled in plastic perrier bottles. 45g sugar into 7oz hot water. 1oz pour into each 500ml bottle. Left out for a while for carbonating. ~6.5g priming per 500ml.
Outcome
Could use a little more priming sugar. Smell is incredible. Taste is dry and kinda hot but very good. lacks a bit of body. Would recommend a ton more blueberry in the must and back sweetened slightly. Overall is successful super crushable and I like it. Smol room for improvement.