One reviewer says he starts the "must" at about 75 degrees. What is the actual process and what is a must?
1693505
I purchased this yeast to experiment with making homemade wine. It's my understanding that "must" refers to the finished process of extracted fruit either by crushing, chopping, soaking, pressing or boiling it in preparation for winemaking. When it comes to the yeast, it needs to be hydrated. Just follow the directions on the back of the pkg. Hopefully this answered your question and if not, there's always Google!
1693506
A "must" is the start of making wine or beer: a combination of water, sugar, fruit, juices or grains have been combined with yeast and it starts to ferment. The temperature is somewhat flexible and somewhat critical. Our other writer picked 75 degrees as this is a nice temperature for this yeast to take off and beat out any other yeasts that might want to colonize the must. Hope that helps.
1693507
From Wikipedia "Must (from the Latin vinum mustum, "young wine") is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%-23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple." From Wikipedia "Must (from the Latin vinum mustum, "young wine") is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%-23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and... » Read More From Wikipedia "Must (from the Latin vinum mustum, "young wine") is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%-23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple." « Show Less
1693508
The must is the fruit, sugar, and any liquid that you will be fermenting your wine from. It should be adjusted to an expected alcohol level of 15% Your yeast will go into hibernation at about 14%. If you are working with a wine kit that tells you to make 6 gallons of wine, make 5 gallons. you will have to leave the wine in the carboys for 3-5 months. The higher alcohol content will slow the fermentation down towards the end. This will make a superior wine that will age well and keep well. The extra sugar will result in a small amount of residual sugar that will increase the flavor and complexity of the wine many times. Every one that has tried my wine tell me that it is far better than the 30-50 dollar a bottle wine they have tried. Most tell me that it is the best wine they have ever tried. I use Lalvin EC 1118 for all my fermentations, and have been very happy with it. I have never had a stuck fermentation and it always takes off promptly and does a good job. I have never had a bad batch of wine. Temperature is not critical, but 75 degrees is optimal. Just sprinkle the yeast on top of the must and let it rest there for 15 minutes. then stir it into the must. It is important to have plenty of oxygen in the must the first 3 days. The yeast will not multiply its numbers without that. After 3 days you should restrict oxygen. If there is fruit or seeds or skins in your must, you should punch down the must every day. Do not let the must sit up out of the liquid or you run the risk of mold or bacteria invading your must. If you have any other questions feel free to ask. Larry
2015867
I find that it's really important to be at around 72 degrees to work properly. I don't always get butter milk when finished and your final product "butter" will resemble very thick whipped cream until it is refrigerated.
627151
From the readings I have found the recommendation is to install them at 70 degrees or higher. Just what I've seen.
1032757
The colder it is the longer it will take to set up. It is suggested to apply in at least 65 degrees
2235883
Make sure you let your heat press reach about 320 degrees. Let the press stay for 15 seconds on the gourmet. Go to YouTube for more information.
717509
Depending on outside temperature and wind. About three hours at 75-80F with little or no wind.
917456
Basically you will need to set the temperature for each time period during the day to 80 degrees. You will also need to do this for the weekend setting too.For example, if you want your temperature set at 80 degrees from 0800-1800-hrs and 75 degrees from 1800-0800 hrs, you can adjust the time for the morning to 80, afternoon to 80, evening temperature at 75 and night temperature at 75 degrees with the times set at 0800, afternoon doesn't matter as long as it is before 1800 hrs, evening time 1800 hrs, and night time also does not matter as long as it is set before 0800 hrs.
2178986
it gets just shy of 95 degrees... well maybe a little more than shy... i'd say about 85 degress... but if it is going to be too low you are in good shape.. if its going to be to high, i'd look elsewhere.
314708
The temperature range on the unit is TOTALLY dependent on the ambient temperature. The key point is that the unit can only cool to a maximum differential (ambient to internal) of 35 degrees. So, if the ambient is 75 degrees, it could conceivably cool to 45 degrees. My unit has proven that actual case. However, if the ambient is 86 degrees, the unit will only cool to 51 degrees. I have also seen that condition with my unit.
1358960
Gotta read fine print. All claims of 20-25 years are based on cool controlled temps. Ten years at 70 degrees is actually typical.
709343
The brew belt should reach temperatures of 75-80 degrees. It's normal that it should feel too hot to the touch.
204014
You have to check the temperature shown on the gauge, then pull the trigger. Make sure you are pushing fryon on the big pipe. Touch the pipe, when is cold, then you done. The operation has to be performed with running engine.
331096
I see other answers that are good. Things I like: never run out of gas, charcoal , no early prep, no potential explosion. Turn it on and in 10-15 min. temp will be 350 F. plus. Leave lid closed most of the time to keep heat in. Won't work well with lid open a lot.
365153
must be moist for it to work. I wet mine down with very cold water, then wring it out to a point that I am comfortable with. IE: if its really hot out, I may not wring it out as much so that there is a little more moisture there to cool with, as evaporation occurs. You need to rewet as needed, they will dry out on very hot days. These only work up to a point, but if it lowers body temp. by 10-15 degrees, its worth it. We have had 110 degree heat index days, with a crew working out in the sun. For construction crews, buy the bandana style...they will fit under their hard hats, and the bandanas are by far, the favorites, when there is a choice. must be moist for it to work. I wet mine down with very cold water, then wring it out to a point that I am comfortable with. IE: if its really hot out, I may not wring it out as much so that there is a little more moisture there to cool with, as evaporation occurs. You need to rewet as needed, they will dry out on very hot days. These only work up to a point, but if it lowers body temp. by 10-15 degrees, its worth it. We have had 110 degree heat index days, with a crew working out in the sun. For construction crews, buy the bandana style...they will fit under their hard hats, and the... » Read More must be moist for it to work. I wet mine down with very cold water, then wring it out to a point that I am comfortable with. IE: if its really hot out, I may not wring it out as much so that there is a little more moisture there to cool with, as evaporation occurs. You need to rewet as needed, they will dry out on very hot days. These only work up to a point, but if it lowers body temp. by 10-15 degrees, its worth it. We have had 110 degree heat index days, with a crew working out in the sun. For construction crews, buy the bandana style...they will fit under their hard hats, and the bandanas are by far, the favorites, when there is a choice. « Show Less
1707157
Depends on the starting water temp. It will come close but that is super hot. Most health departments only require 110-120.
415991
I looked over the documentation and it doesn't go up that high. I don't know how high it goes but definitely not to 750 degree as that kind of temperature will require special safety gear.
760745
I got mine down to 39 degrees, but I have no experience with performance at that temperature.