Recent content by goaler29

first off saying a license to make fuel at home is free is like saying a free dog is free! Its not free! here is the link for the PDF for said license...

And thats fine but did they say weather it was the primary or secondary? The reason I ask is because you will have significantly less yeast cake in your secondary than in the primary. Leaving it in the secondary on what little yeast cake there is, seems to be fine. Ive left beers in the...

well ive never left it on the settlings for more than a 10 days. If you leave it on all the dead yeast for too long (like every living organism after it dies it will start to decompose) then you can get a nice dose of sulfur. Now this doesnt happen very often but it can. you leave it in your...

Whats "RDWHAHB"? And, 3wks in the primary? Dang! ales should be done with primary in a week, 10 days max. This of course depends on gravity and temperature. But as long as it stays between 65-75 there shouldn't be any problems, especially with an all extract brew.

Whats wrong with Quality Wine and Ale Supply (www.homebrewit.com)? I have never had a problem with them. Always get my stuff quickly, their customer service is excellent and their prices are always either the same as NB and Midwest or a couple bucks cheaper.

I realize this post is a little old but, when making hop tea you should always have another gallon or so of boiling water so that you can keep adding H2O to your hops while the water boils off. This will keep the "paste" effect from happening. :mug:

cidamastah did you actually look it up? I did. and its not what the statute says. The closest thing in the statute but is still not specific to fractional freezing is, "(A) produces distilled spirits from any source or substance, (B) brews or makes mash, wort, or wash fit for distillation...

awesome!

Exactly! Ice House, or Bud Ice are both done with fractional freezing as a part of the process. That is sold commercially, so it cant be that bad. That and apple jack is as american as baseball. its been done for years and if it was really THAT dangerous to consume then any moral author of...

Im not worried. Assuming I didnt fractional freeze it to separate out the alc, it would still be apple wine and the same amount of fusel concentrations would be there along with alcohol. Its fermenting at around 65-70 deg so like i said if i dont freeze it it'll be apple wine or hard cider...

Im going to do this as well. The alaskan bootleggers bible says 8lb apples, 1 gal apple juice, 4lb sugar (cane or brown) 1 gal water, and 1 packet champagne yeast.... im going the easy route. 1 gallon water, 1gallon cider(no preservatives) and 4lb brown sugar. Im going to boil my water, turn...

Yea, Mine went very slowly as well. I degassed it several times. I wound up using 6 packs of champagne yeast and 3 more lbs of sugar. My gravity started out at 1.040, with sugar upped it to 1.080. After that it fermented down to 1.050. I added some apple flavoring and cleared it using super...

When your cider gets that SO2 smell all you have to do is whip it. In wine making is called degassing. if you have something that you can attach to a hand drill you can do this really easily. just whip the cider till it stops bubbling. that will release all the SO2 trapped within the CO2 bubbles.