Recent content by alchemedes

Wounded Waltz

But how did they taste, ok?? You know, there are lots of fruit wines and melomels that come out smelling like chemicals when fermented. I'm also on board to learn how to avoid such problems.

yeast beast

:off: How many people read the thread title and thought it said, "Tripe!" Just curious.

I only have two kegs, and that's enough for me :mug:

I racked it too soon (and kegged it), that was why it was at 1.020. FYI, the dates on the posts are not accurate reflections of day to day activities. As per suggestion, I took it out of the kegarator and let it ferment out in the keg which I have never done before, hence the post. It got down...

As is traditional when such things happen you need to somehow incorporate the word "spoon" into the name of your mead. :rockin:

+1 for the blow off tube. Oh, and heres a pic of one I totally stole from a google search. :mug: You can remove it and put an airlock back in after it calms down.

Probably cause most folks down in Bama have brew kettles that also function as pot stills. :rockin: "In the Big Rock Candy Mountains You never change your socks And the little streams of alcohol Come trickling down the rocks The brakemen have to tip their hats And the railway bulls are...

I don't understand why the prices would differ so astronomically across the US. I guess some places just know they can rip you off. :(

Thanks for the advise. Looking at spunding valves, I think I want to build one for future use. However, the update on the this current brew is that it's been sitting out at room temperature and I just pull the safety valve whenever ever I walk by it like others suggested. Only a short 1-2 second...

I know this isn't co2 in the video (co2 isn't flammable), but check out what happened to this guy that removed the valve off an oxygen tank. Just sayin... :rockin:

Bump. Anybody ever get any good results on this?

Maybe you could provide a little more info on your cider process - sugars, exact yeast strains, OG, FG, etc. Also, gaseous smells are natural byproduct of yeasties making love to sugars, so it's gonna happen either way I think. Two things you can do to maybe help 'lesson' the potency of these...

It only costs $15 where I live. Don't know where you did your research, but your reading the wrong info, imho. Co2 is cheep and over-pressurized exploding tanks do not sound fun... However, I know people that carb beer in kegs with dry ice and that works out ok.