“Health and Wellness” movement that have labeled preservatives as the devil so let’s clarify this up front. The preservatives used in wine are not the same as those used in industrial food manufacturing. In fact, there is effectively only one used in wine: Sulfur Dioxide (SO2). This is...
It does stink. Is it because it never got to reach the other phases? I have been eating some for 3 days without any adverse effects. But it is not yummy! Reply Holly Howe October 31, 2017 at 2:57 PM Good idea. Part of the offensive smell could be higher sulfur in that ...
“non-CO2” effects triggered by the emissions of NOxare considered. Above 9000 m, “non-CO2” effects from water vapor emissions, sulfur oxides, and soot are considered. Emissions of CO2are considered regardless of the altitude. Finally, the warming induced by the formation of persistent ...
Yeast does best at between 70 and 90 degrees – the hotter it is the quicker she goes. You just need a little bit of yeast, about the size of a nickel. No need to use an entire pack, only about 1/5 of the package is more than enough. Save the rest for your next batch in a ...