Recent content by Gasper

how long is too long on oak cubes? I ask because I'm trying to decide if I should add the oak and bourbon to the secondary (for few weeks). Or if I should add them when I rack to a keg. The catch is that in a few weeks I'll be overseas for several months. So I plan on transferring this...

I've been thinking of trying a biab. If I'm too lazy to make a bag, what size would you recommend? I saw that a few shops have both a 24" x 24" and an 18"x 32". I've also read about using a paint straining bag, but I'm slightly hesitant to go w/ a non food grade material. thanks!

Hi all, I have a fair amount of cider that has been in a secondary for a while and would like to force carb and back sweeten some of it. What is the ratio of kmeta (or campden) and sorbate per gallon? I'm doing one five gallon keg and will leave the rest until summer. Thanks

I've only had one infected batch (last year), but here is a hypothetical: if you caught it early enough, couldn't you stabilize (sorbate and k-meta) and force carb? I guess it probably depends on what it tastes like once you notice the infection.

You want to go longer and narrower. 5 feet of 3/16 i.d. should work well.