Hi,
I managed to do a lovely batch of champagne last year with bread yeast (don't believe anyone who says it doesn't get very alcoholic - I had to water mine down!)
Tried again this year and it's gone all mouldy on top - I know it did a little last year but it's got lots of penny sized spots of blue mould this time. I think it's my fault as I just left it instead of mixing it every so often like you're meant to. I think it's taken too long to get going as it was bubbling a lot more through the airlock last time.
Anyone know if I'm going to have to start again? - it still smells nice and fruity at the moment but I don't want to poison myself!
I managed to do a lovely batch of champagne last year with bread yeast (don't believe anyone who says it doesn't get very alcoholic - I had to water mine down!)
Tried again this year and it's gone all mouldy on top - I know it did a little last year but it's got lots of penny sized spots of blue mould this time. I think it's my fault as I just left it instead of mixing it every so often like you're meant to. I think it's taken too long to get going as it was bubbling a lot more through the airlock last time.
Anyone know if I'm going to have to start again? - it still smells nice and fruity at the moment but I don't want to poison myself!
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