Last Activity:06-06-2014 4:01 PM
Likes Given: 39
41 Likes on 27 Posts
Posted in thread: lacto soda on 01-09-2014 at 03:37 AM
I am a complete newbie to the soda world, so excuse my ignorance.I know quite a bit about
fermentation and feel very comfortable with it. I got the idea to make lacto fermented soda for
my pregnant wi...
Posted in thread: 100% Brett Cider on 12-16-2013 at 03:45 PM
We've got a couple commercial size batches going right now using the lessons learned in this
experiment. They will be sold early 2014 in the Minneapolis area.In general it seems to be very
hit or miss...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-06-2013 at 09:10 PM
I do consider it very valuable!I will look into waxing as the sours that my wife and I prefer
do contain a fair amount of vinegary sourness. Once the beer that is currently in the barrel
comes out, I ...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-06-2013 at 05:35 AM
Lots of different replies. I am not interested in fully eliminating the bugs. Wouldn't charing
or boiling water kill most if not all the bacteria? The barrel has an interesting mix of micro
Posted in thread: When to blend lambic to get gueuze on 12-05-2013 at 06:12 PM
In its inception, geuze was made by just using some young lambic to get the mature lambic to
bottle condition. It was a reflection of the champagne method and learning how to carbonate
beer. There rea...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-05-2013 at 05:46 PM
Its just a 5 gallon barrel, so I would boil 5 gallons of water and dump it in there. Let the
really hot water soak in there for a day. I might even repeat that process once or twice.Also,
yea, I'd rec...
Posted in thread: Fermenting cider with its must? on 10-29-2013 at 08:36 PM
Has anyone tried adding back a portion of the must after pressing to the juice? Would the
addition of skins do anything?
Posted in thread: Aging lambic on 10-29-2013 at 08:33 PM
oh wow, yea, keep an airlock on it. At a year it won't be overly sour, just tart. Let it keep
going. Also, you should wait until the base is ready before adding fruit.
Posted in thread: Brett Cider Experiment panel (round 2) on 10-29-2013 at 05:30 PM
We have thought about fruiting some of the fermented ciders, but that is something we can
experiment with using some of our final product.ECY has a couple brett strains we didn't use
last year, so:6 -...
Posted in thread: Aging lambic on 10-29-2013 at 03:57 PM
Actually, after a year, there likely isn't going to be much CO2 activity to speak of. I would
think you would be fine sealing it. What is the gravity at?There is still activity going on,
but nothing t...