Yucheng Zeyu Machinery Co., Ltd

  What is malolactic fermentation? In very basic terms, malolactic fermentation (also known as MLF) is a process in which certain types of bacteria degrade the malic acid in wine into lactic acid and carbon dioxide gas. It is a very natural process that can occur spontaneously if the conditions are right - usually after yeast fermentation is complete.   It can last from a few weeks to three or four months, depending on. ✱ the amount of malic acid available in the wine ✱  the conditions under which the fermentation takes place ✱ The power of culture   On average, you can expect MLF to last 3 to 6 weeks if a domesticated culture is added to the wine.   This spontaneous form of fermentation is largely limited to unpasteurized juices, as opposed to sulfite treated or pasteurized juices. The difference is that malolactic acid bacteria are not present in sterilized juice to multiply.   There are thousands of different strains of lactobacillus malicus. Some of the...

Brewing beer at home is easy. If you can make mac and cheese from a box without help, you can make beer. NOTE: This is a basic beer making overview for home brewing an extract beer recipe. Click here  to learn about all grain brewing. Step 1: Prepare 1. Gather your brewing equipment . You'll need: Brewing Kettle Fermenter + Air Lock Funnel (optional) Sanitizer Auto-Siphon Stir Spoon Beer Recipe Kit (or individual ingredients) If gathering all of that sounds like too much work, simply choose one of Northern Brewer's beer making kit that have everything you need to brew your own beer, all in one box. 2.  Sanitize, Sanitize, Sanitize. Your success will rely on how clean your equipment is. Anything that comes in contact with your beer after the boil process should be sanitized. PBW and Star San are great cleaners and santizers. Step 2: Brew 1. Steep Grains. Fill your 5-gallon brew kettle with 2.5 gallons of water. As you heat your water, steep your grains for 20 minutes,...

As an avid brewer and very environmentally conscious person, the amount of water needed to "chill" an average sized batch of beer is heartbreaking. My first attempt at using an immersion chiller was terrible. Not only was the wort chiller undersized and underlength, but it leaked badly, causing more water to be wasted. When starting it up, I was unaware that it was only cooling a small portion of the wort, causing more water to run down the drain. The main way to reduce water waste when cooling wort is by reusing or using used water and reducing total consumption. When using a wort chiller, increasing surface contact and efficiency is key to cooling the water source as much as possible. Cooling the wort overnight is another viable option. I researched every scenario I could think of and tried various ways that I could save water while  brewing great beer . Just to do my best for the planet and the brewing community, I have listed all the results in this article.   1. Conventi...