Recent content by FilJos

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Sounds good. I'll definitely have to try that now.

Sweetland Orchards by any chance? I was upset I missed that tasting.

I too am having a similar problem. I also used S04n on a batch from last fall, but could detect no smell of sulphur on racking into the bottling bucket. But after adding a bit of priming sugar and bottling, not only did every bottle end up with a good quarter inch of new yeast sediment, but...

I don't know, but my dishwasher gets pretty darn hot. Since it's just using hot water straight from the heater, I suppose if you could fiddle with your water heater's controls, test the temp at the tap to make certain that it is in the right range for bottle pasteurization and then go from...

Yeah, after I posted that I realized what word I used and figured that someone would want to get technical about terminology. I think I made my question pretty clear. Well, I'm not too busy right now (I got the cancer and am out of work), so it really isn't too much to handle. I just...

I'll just say that things have gotten a little out of hand here lately. I had been collecting ingredients for all of these different ideas I had, and then the local grocer had apple juice on sale. The next thing you know I have: (All 5 or 6 gallon batches at various stages of completion)...

I'm experiencing the same problem. Except I made a starter with my yeast and it was chugging right along until I pitched. Now three days later and... nothing. The must is starting to smell very sweet too, with a distinct honey aroma.

The only mead I've made multiple times now is a dry show mead with clover honey. It turns out so nice each time with a sweet flavor of pears and other fruit. My friends like it a bunch.

Isn't there a bacteria that will cause the 'butterscotch' taste? I seem to recall reading that somewhere?

I'd say you're okay. My meads have looked like that, and come to think of it, most of my ciders too. Just a slight "krausen" sort of thing made up of suspended yeast, Co2, and maybe some solids or proteins from the honey.

So, on topic then, I wonder how cold you would need to get the original brew to avoid the slush like consistency and (what seems to me) an awful lot of loss of that mixture when you skim the ice. The way I first heard about it (no idea if this would ever happen, and it doesn't really seem...

Well the ATF wouldn't be the problem, it would be the Dept. of The Treasury for failing to pay excise tax. And the U.S.C covers it pretty well. TITLE 26 > Subtitle E > CHAPTER 51 > Subchapter J > PART I > § 5601 (8) Unlawful production of distilled spirits not being a distiller...

I hope it goes well for you. Anything I have tried with molasses in it has tasted pretty bad.

As I understand it (and I may be totally wrong, but I'm sure someone here can correct me) freeze distillation, or "jacking", allows the nasty stuff in alcohol to concentrate. Apparently the fusel alcohols that would normally be run off as the tails of a pot distillation are, of course, left in...