Recent content by ACbrewer

off hand, Juice is about 1.050.... concentrate (the frozen stuff) is about 4x that, but diluted from 2 cans to 5 gallons is going to put you up maybe as high as 1.060 Depending on your finish, that should be a nice dry flavor, or possibly back sweetened for the same but sweet.

I don't know your time frame for purchasing.... but for anyone looking to buy, grills are generally least expensive in the fall. Which is info about 6 months out of date (either way)

Taste a little. If it tastes off now, it will taste off when the beer is done. It should be sweet and malty with no added metal, or plastic flavor from the storage container. and then use it ! :)

what is the Carmel 60? I'm trying to figure out if that added any sugars or not. I'm in the 1.180 range on my calculations. Off hand, I would have done 1/2 the honey knowing that the cider gives so much itself. - Juice sold in the store typically has a gravity around 1.050

I think I read that the way to bring the acid back into balance is to add an alkali salt like Calcium Carbonate. The problem with that is if you add a lot, it tastes chalky..... get a glass with a known volume and add a known amount of CaC03 and see where you get would be my suggestion. If the...

Congrats on 10 years!

your problem is that you have to have the rope thaw. The thawing goes from outside (where the heat is) to inside. So the rope area remains frozen providing no path. Unless you somehow could remove the rope.. A different solution if you could get it to work would be to put some form of straw...

I presume that is 3LB of honey. Depending on sweetness desired, that is between 1 gallon (sweet) to 1.5 gallons (dry) mead. Rule of thumb is 2lb honey for dry mean (og about 1.080) to 2.5 lb for semi sweet (og about 1.100) to 3 lb of honey for sweet (og 1.120). This all assumes no other...

you should be able to do that. as you are changing the ABV from 5.5 to 7, the yeast should be fine. What I would do is figure out how much scotch you need, and put that with your carbonation sugar in the bottom of the bottling bucket, and rack the beer on to that, then bottle. But that is...

It could be time.. I figure if my racking equipment looks cloudy or something time to go get new stuff. I don't know which piece - bucket, tubing, cane, etc but Id say yes get new stuff.

I'd test the fermwrap to see if it was working or not. The light should heat the air and then the fermenter. There is a lot more thermal resistance in the fermenter than in the air in the chest freezer. If the fermwarp is working, then you are loosing heat out of the freezer quickly...

It is still to dry to grow bacteria. Depending on how it is packaged, I bet it is even less likely to have bacteria than honey. It is shelf stable for years. It would however provide sugars for an existing infection. Any infection came in on the surfaces that the foods touched. The syrup...

The yeast will live in to the 110 range. it will make good beer only as high as about 70 (well maybe 80 if it is Belgian in style). And since the pathways for the chemical reactions are temperature sensitive, yeah, you could have it do more clean up than normal, or other reactions may have...

OP sorry, I missed you mentioned brewing, not just storing. Yeah for brewing move the car out to give yourself space, brew and move the car back. Keep the door open slightly to allow fresh air in and CO2 and water out. There is a LOT of water that you will produce, about 1 lb for each 1lb of...

Perhaps she is asking for 'our lady's milk' or Liebfraumilch. this is a German white wine. there are kits for it that I've seen. A quick look on German wines shows that most of them are from the Rhine valley. you could look at jack kellers page, but he is all over the place. Almond wine...