Last Activity:12-07-2013 9:34 PM
Likes Given: 1
16 Likes on 16 Posts
Posted in thread: GF equipment cleaning on 12-09-2013 at 04:22 PM
Nope. Just standard cleaning, bleach/oxy, and rinsing.People try their best, but sometimes the
most trusted way is to have a separate facility and separate equipment.Some products have
Posted in thread: sodas and kegs on 12-09-2013 at 04:17 PM
Remember, most of the kegs held soda originally. Heck, most of the used kegs I got still had
the dregs of old soda.So for the most part, the main issue is as mentioned, o-rings, liquid
lines (and flav...
Posted in thread: Mead IPA - to boil or not to boil half of the honey? on 12-04-2013 at 08:50 PM
No malt. Is it still a braggot? Not an ale either. IPM?
Posted in thread: Allergy-Sensitive Cider--Advice? on 11-25-2013 at 09:15 PM
And yes make sure all utensils are cleaned multiple times. Usually best to keep all gluten
free/allergen equipment away, because the grain dust could be an issue.
Posted in thread: Allergy-Sensitive Cider--Advice? on 11-25-2013 at 09:13 PM
Wine, cider and mead should be fine (provided you don't use any wheatpaste sealed barrels). As
for the yeast... Yeah, thats difficult. You're looking at chancing a wild yeast, or trying to
culture a s...
Posted in thread: Potable water required??? on 11-22-2013 at 05:40 PM
Yeah, I'm going to say its the definition. It would need to be potable, drinkable. So if your
well water is drinkable, fine. Nonpotable is usually water right from the nearby creek that
Posted in thread: sake treasures and curiositys on 10-11-2013 at 10:31 PM
In theory yes. The issue is that its very hard to keep it that sterile. I suspect that larger
amounts of koji-kin, and a heated environment for a shorter time would result in a sweet liquid
Posted in thread: Wine turned out like syrup on 10-04-2013 at 11:35 PM
What were your ingredients and steps? What is the alcohol reading? These are the things that
would prevent fermentation.When you say like syrup, do you mean body or sweetness?
Posted in thread: What is Backsweetening???? on 10-01-2013 at 03:30 PM
Good point, using some of the original substance. I was going to reference a cider, where it
might be fermented dry, and then additional fresh cider would be used to sweeten, but since it
was the wine...
Posted in thread: What is Backsweetening???? on 09-30-2013 at 08:13 PM
Just adding a sweetner after the fermentation is finished, and usually stabilized so that you
have a sweet drink. Yeast will eat sugar till its gone, or the yeast can't take the alcohol. If
it eats al...