Recent content by K9Handler

Thank you for all your help!

Forgive my ignorance but what's the best method to making a starter?

Thanks for the recipe! Can it easily be converted in size to a 5 gallon batch?

Hello! As you can tell I'm looking for a cyser recipe. One that hopefully that has been tried and received good reviews. Any help or advice would be appreciated. My carboys are empty and it doesn't feel right:)

Finally bottled this today. From left to right; original, spice, raspberry, cherry. It's a little sweet but I don't think it tastes too bad for a first try. Sent from my iPhone using Home Brew

1.030 seems a little too sweet. I might just back sweeten to 1.010-1.020.

I'm getting ready to rack this off the Hershey's syrup and onto some potassium metabisulfate and potassium sorbate and sweeten it to 1.030. How much potassium metabisulfate and sorbate do I use per gallon?

Tasted ok, not great but I'm expecting with time through it will get much better.

Racked and added 4 cups of Hershey's Syrup. 1.008

I figured it out. I didn't switch stage 1 from cooling to heating. Now back to your regular programming.

Anyone use the Ranco ETC 211 two stage controller? I am looking for help in setting it up. I currently have stage 1 set for heat and stage 2 for cool. I would like to keep the fridge around 65°. I thought I could set stage 1 at 62° with a 5° differential and stage 2 at 67° with a 5°...

Racked and air locked today. Gravity is at 1.022.

Started it today. 5 gal batch. 12 pounds honey with 20 oz Droste cocoa. Used Red Star Premier cuvée yeast with some added some nutrients. Original Gravity is 1.100

Ok. I have been using a 6.5 glass carboy as my primary. I guess I need to get a bucket.

My most recent chocolate experiment, started 9/3/12, which had an OG of 1.105 used 3 oz cocoa powder by weight/gallon added during primary, entire contents transferred to carboy and airlocked on 9/8. Did you start your must fermenting in an open bucket for the first 5 days? There are not...