Last Activity:10-20-2013 9:18 AM
Likes Given: 13
2 Likes on 2 Posts
Posted in thread: Working out ABV with multiple sugar additions on 10-19-2013 at 04:40 PM
The math is pretty straight forward.Sugar adds 46 points per pound per gallon. If we convert to
your vastly superior metric units, that's:(3.78541 L/gal) => 46 * 3.78541 = 174.13 points per
pound per ...
Posted in thread: Ginger vinegar?! on 10-18-2013 at 08:36 PM
18 seems high. But I think it lowers if you let it sit out for a few days without it being
sealed. When I do it, I usually put it in a growler, and rubber band some cheesecloth on the
top. It seems to...
Posted in thread: Working out ABV with multiple sugar additions on 10-18-2013 at 08:29 PM
I really suck at this maths stuff (I normally just get ballpark figures using online
calculators), so can someone help here?Making this year's batch of ginger wine (about 20L). I
used about half actua...
Posted in thread: Ginger vinegar?! on 10-02-2013 at 02:51 PM
I am making some ginger wine using half mulched grapes/juice and the rest sugar, and the usual
ginger wine ingredients (lemon juice/rind, bananas etc.)I was thinking, ginger wine might make
a nice lit...
Posted in thread: Fermenting Grapes on 10-02-2013 at 02:11 PM
I just did something very similar to you, bought some "late" white grapes and they were already
fermenting when I got them - I personally added K-meta and left for a few days, it calmed down,
Posted in thread: Crazy brews - 7 days 7 brews on 11-18-2012 at 04:14 PM
Brilliant work :-). Thanks for keeping us updated. Would love to try some of these! This thread
inspired me to seriously consider a chocolate chip cookie beer/wine - just got to find the
time, and the...
Posted in thread: Cheap Press Thread! on 10-31-2012 at 12:47 AM
Is plywood a good idea? There is the glue, and various other treatments. Not sure you want that
mingling with your apples..?
Posted in thread: OK, so I made cider vinegar... on 10-30-2012 at 10:18 PM
It will continue to oxidize turning fully. Leave it out and open slightly if you want to
actually use it as some point as vinegar.Right, I have done that, just put it in a food-grade
plastic bottle. S...
Posted in thread: Happiness is: Home malting on 10-30-2012 at 09:52 PM
Most definately, the enzymes that convert the starches in malt to fermentable sugar are created
from appx. 95F to 162F, if you brought your mash up to 170F you did not create any of those
enzymes, my ...
Posted in thread: Malting barley - "animal feed" barley, useable? on 10-30-2012 at 09:43 PM
From what I know it is best to keep the temperature while kilning the malt low. If you heat up
the barley to above 160 while it is wet you will destroy the enzymes in the barley and it will
lose it's ...