Recent content by cyberlord

Links to my Beaglebone Black projects. Currently a fermentation temperature controller geared for use with a freezer or fridge. http://mybbbprojects.blogspot.com/ https://github.com/cyberlord8/bcc

JAOM finally cleared. Sitting on the freezer looking out the back door.

Joe's Ancient Orange Mead

I'm glad yours turned out. While mine wasn't a spoilage it didn't taste very good even aged this far. It was not something I would make again.

Raisins and White Grape Juice complete the must.

Rose petals turned into wine

It's all good. It looks a lot cleaner than some of my ferments. :)

+1 on the concentrate.

I used a friends, they are awesome! Def worth the $80 or so.

I've got an spontaneous ferment of apple juice that I bottled a while ago. Deciding if I should let it age or try it now. It didn't smell too bad so I let it rid under airlock. It's carbed now and in the fridge. :/ Let us know how it turns out.

Pitched yeast on 31 May for a June JOAM. Starting to clear already.

That's like saying, "Take a teaspoon of malt/acid blend/sugar and taste it. Do you really want that in your beer/wine/cider?". Or if anyone not familiar with fermentation took one look at an active ferment and said, "You actually drink that stuff?". The acid in StarSan which is much diluted...

New to beer. Just racked a (1 gallon test) Choco Cherry Stout into secondary (sour cherries and cherry beer syrup). It had so much trub in the primary it barely reached the shoulder of the jug. This needs to sit for a spell on the cherries/syrup so do I need to top off like with wine and...

Make tisane (steeped in hot water) or tinctures (steeped in grain alcohol) and add small amounts to tasting samples. Once you figure out a good ratio size it for one gallon. For the tart cherry just add it in small amounts to where it tastes good in the sample and scale it to 1 gallon. You...