Recent content by Inkdrop

One thing I changed in my process......I use to use the 1.2.3. Rule when brewing beer, then I started reading a lot of posts on HBT where brewers were saying they didn't go to secondary, just stayed in primary for a month so they wouldn't risk oxidation when racking to secondary. I started doing...

Sorry, I misunderstood you. I thought you were saying bottle conditioning might be causing the bad taste. Now I see you were talking about corn sugar. I did bottle one of the batches with corn sugar, the other one with DME.

I bottle my IPA's, and they have always turned out great. I have only been brewing about a year, but I have brewed at least a batch every two weeks. That is at least 24 batches I have brewed, and everything came out great(minus my first couple batches that I did not reach my OG, but they still...

Yes. I clean all of my equipment thoroughly with the same method. I soak with PBR, scrub, rinse in HOT water, and spray with stars an solution. I take my spigot off bottling bucket and clean it too, I do clean the rubber seal but I have never changed it..... My beer was carved up fine, but...

OK. There are hundreds of threads on apple jack, and none of them seem to have a step by step with a recipe that actually tastes good. I keep reading threads that say "tastes harsh", but someone always seems to have a friend who made it and it tested great. Is there anyone on here who actually...

Tasted good at bottling. I soak my bottles in PBW, for a couple hour, clean with bottle brush, rinse with hot water from tap, then I use this bottle sanitizer that squirts starSan solution into the bottle and place on bottle tree to dry which i clean and sanitize the same way. Maybe...

seems like it would work to me. Might even turn the area of discharge into a hot tub for a few minutes...lol

Both of the batches that have the bad taste were bottle conditioned. 95% of my batches are bottle conditioned. I rarely ever keg because I prefer it bottle conditioned. I am not certain sanitation is the problem because there were no visual signs of infection, just the off taste. And no...

I have run into a problem, and I think it must be a sanitation problem. About 6 months ago I brewed a "voodoo Dixie black lager" and everything looked good come bottling day. After 3-4 weeks bottle conditioning, I cracked one open and tried it and it was awful. The best way to describe the taste...

I have run into a problem, and I think it must be a sanitation problem. About 6 months ago I brewed a "voodoo Dixie black lager" and everything looked good come bottling day. After 3-4 weeks bottle conditioning, I cracked one open and tried it and it was awful. The best way to describe the taste...

OK. One more question. What if I dropped the PH really low with an acid blend. Would that help? And if so, how low would I need to drop it to do any good?

This thread is hilarious. You're like a wine maker version of sherlock Holmes. Maybe you should booby trap your samples to keep the SWMBO out of it.

Well that bites. I guess that's what happens when you stay in the primary too long. Well, if the k meta doesn't work, is it still drinkable, or do I need to toss it? What about the bucket, do I need to toss it, or is it salvageable?

I think my watermelon wine has an infection. It has a slight film and filmy white spots on it. How do I fix it? Add k meta? It has not finished clearing, if I add k meta, how much do I add, and do I need to add more once its cleared

Now I am confused. You added pectin to your wine, and demoiselle74 recipe says add pectin enzyme. Which do I add?