Recent content by btencate

So what if I fill the kegs, add about 20 psi of co2 and let the trip shake them up? or is that too much shaking for an initial carbonation?

I am wanting to Bring two 5 gallon kegs with me on vacation. They will be traveling about 600 miles in the back of a truck if they go with. What is the best way to transport them. It will be in august so it will be hot out and I am sure it will be bouncy. Any suggestions?

Well here is in interesting update. It has been 9 days since I last tried to pitch yeast. I have been stiring it every day since then and nothing has been happening. Well I went to stir it today and its fermenting like crazy. I guess the yeast wasn't dead it was just dormant. Should I pitch...

Well I gave it another try. I followed YooperBrew's last post and everything was going good. The yeast was foamy and fizzing like crazy after about three days of adding must to it. I am guessing I had about 3 cups of pure must into the yeast then I added it last night. As of this morning I...

Ok so I think we have it down to way way too much bisulphite. The directions called for 3 tsp but I just looked at the directions on the side of the bisulphite bottle and it says 1/4 tsp per 5 gallons. So now my question is how long is it going to take for all the SO2 to dissipate. I have 3...

The Can of strawberries was actually a wine making kit. It is running at about 76 degrees right now. The kit said pitch the yeast inbetween 70 and 80. That is what is so strange. I followed the ingredients to the tee. The water is bottled water from the local filtering place here in town...

Ok 5 days ago I tried to make my first wine. I used a 96oz can of strawberry fruit wine base produce and then another three pounds of frozen strawberrys. With that I mixed 3 galons of water, 7lb of table sugar, 3.5 tsp acid blend, 2.5 tsp yeast nutrient, 1 ssp pectic enze .5 tsp wine tanned...

So if I did add another fermentable sugar would that make the Alcohol content rise? Or does this only take place in the first fermentation?

My cider has turned out a little too bitter. I added some regurlar table sugar to a glass of it and that seemed to help. My question is how much sugar is needed for 5 gallons? Is table sugar the way to go or does something else work better? It was fermented with brown sugar.

Is it possible to fermente lemonade? I wanna make a hard lemonade. It the only way to make it just add liquor?

So what you are saying is that I could us 2ltr plastic bottles if I wanted? The only reason I can't use beer bottles is because they are all used up at the moment and I want to try a cider NOW :cross: I guess I just didn't think that the plastic soda bottles would hold the pressure good enough.

to bottle mead and cider do I use the same bottles I bottle my beer in or can something else cheaper be used?