Actually, that was interesting, this guy seems to know a little more about chemistry than I do for on the fly additions of bi-carbonate to adjust the "mix".
The only difference between my "ghetto apartment" brewing and his is usually my two sinks are filled up with a bleach solution in one, and an idophor solution in the other so I can keep on dipping my hands, etc into them as I go along. Also I tend to grab some seran wrap and cover the carboys before I shake them so my nasty sanitized hands do not touch the "mix".
Coca-Cola wine..... Dam..., now my mind is starting to race on the possibilities.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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what the hell?!
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