Recent content by LostBrewer

Sorry to bring an old topic back, but I'm trying to find a way to have no sediment in my wine when I give it out as gifts. I do the sparkling wines, so I bottle after about 1.5 - 2 months. I find longer I let it sits, less sparkling it becomes.

I've found that if there is infection in the poorly cleaned bottles, (had fruit flys in the house) the strongest presure build up is the ones which eat alcohol. I had a good batch of cider I bottled the day before, and when I work up, and went to pour more to drink and the damn flip top sounded...

Some great advice and awesome ideas. I guess my way is a bit over kill *cough* I don't have OCD *cough* but I was wanting to get one of those high presure hot steam sprayer I've seen at restaurants for cleaning the inside of bottles instead of a rinsing and shaking agressively by hand with hot...

I believe there is actually a lot of flora which died, and possibly parts of differant orgains/glands which aren't working right because of it. I'm not going to bore you with the details but I can't eat anything like I use to. No Dairy, no red meats (including pork), no breads &or breaded food...

I've experienced that if the bacteria called Mother of Viniger gets into my bottle, you can always tell because it's extreamly foamy. I've even had bottles explode, and the alcohol has been convertied to viniger, which would make it taste BAD. My other experience is if it ferments at 70+ it...

When you bring empty bottles to help you decide which dishwasher would be best for cleaning bottles. When you get pulled over for walking drunk, and you eagerly brag about how good todays batch you bottled was, and what you did differently When you invest in better windows to save money...

The doctor didn't do anything but listen to me for 15 minutes and tell me to have antacid pills like Tums, and he gave me samples of more powerful stuff. This only doubled the length of time to be burping and in pain. I even asked him to do blood work to see if there was anything out of whack...

Yes, I experience a stalling in mine as well. Pitched more to see it start for three days before dieing again. I didn't have the spine to pour out what tasted like burnt tires because I spent too much on it. After six months the burnt rubber taste and smell went away leaving a "complex" fruity...

On a serious note, I made a brew which came out bad, I didn't have the heart to pour it out even though it was bad tasting. I left it in clear plastic jugs for months, and the only space left was next to the back door where it got a bit of sun as I went out to water my plants. Well it was...