Recent content by JOG

You could electropolish them

I have a Vintners Reserve Coastal Red kit that I want to use to honey to make it more full-bodied. The Coastal Red is described as medium-light body with cherry notes. I've read that the gravity on VR kits can range from 1.080 to 1.097. I plan on adding 3 to 6 pounds of cranberry blossom honey...

My pears ended up yielding about 18 lbs. after discarding rotten fruit and cores - so I tripled the Jack Keller recipe. My fermenting bucket reads about 5.5 gallons full of fruit and liquid. I wouldn't want any more than that.

I am going to use whole fruit, chopped, per the Jack Keller pear recipe. I will probably end up adding the fruit 6 pounds at a time with the recommended water and see how full I can get the fermenter bucket. I'll report back with the results.

I'm getting ready to make some pear wine and have collected about 27 pounds of pears which are ripening up now. I intend to follow the Jack Keller recipe and use Lavlin EC-1118. How big does the fermenter need to be for Jack Keller's recipe? Alternately, how many pounds of pears can I fit...

I ended up force carbonating some of the batch for the club event, which worked fine. The beer was still very disappointing - it was thin and phenolic. My current theory is the use of pure o2 was inappropriate for this lower gravity beer. The OG should have been around 1.039 (calculated - I did...

I'm having a problem with carbonation for the first time, my batch #23. It's a basic partial boil extract pale ale fermented with Denny's 1450, aerated with pure o2. Two weeks in primary, 3 weeks in secondary, 2 weeks in bottles. Right now it's beautiful and crystal clear... just no carbonation...