Recent content by Old_Brewer

HomebrewTalk or search engine DuckDuckGo. Keep up the great work!

I would go ahead and add the fresh cider to the carboy. Winemakers would top off fermenting wine each night, before airlocks were used. (That's what my grandfather would do, circa 1950's). I would wait to rack until the bubbling stops, then rack. Enjoy

Good job! Thanks for posting the pictures. I made a similar one years ago. My brewing area was near the clothes washer, so I put the hot waste water into the clothes washer. If you monitor the water temperature at the outlet, you can vary the flow rate. Run the cold water faster at first...

Good job! Thanks for posting the pictures. I made a similar one years ago. My brewing area was near the clothes washer, so I put the hot waste water into the clothes washer. If you monitor the water temperature at the outlet, you can vary the flow rate. Run the cold water faster at first...

I'm glad the fermentation is still going on. Here is an over-discussed topic on what to put into the airlock: https://www.homebrewtalk.com/f11/airlock-what-do-you-fill-why-51331/ If I think the fermentation is really going to take off and be vigorous, I'll just cover the airlock with a clean...

I remember the old saying: Better safe than sorry. Get the pulp out of there. There may not be enough alcohol to preserve it from rotting. If you have another sanitary container, you could put the pulp there, and see what happens. When you try pressing pulp at this point, who knows what...

Is the picture posted? I do not see it.

https://www.homebrewtalk.com/f92/ That is a link to our hop growing forum. (HBT)

Welcome to the group! I did almost the same thing with fresh strawberries, once. The pulp blocked the airlock, and when it blew, pulp hit the ceiling. I suggest moving all of the contents to larger containers, and not aerating. It will be hard to get a gravity reading, but you are probably...

Welcome to the group. I suggest keeping it simple, then spend as much time and money as you want. If you are brewing beer, start with a simple extract batch first. You can bottle in clean 2 liter plastic soda bottles. You really don't need much space or equipment. Although, it's probably a...

If it were me, I'd leave the skins in until the primary ferment was over. I'm thinking that you would get everything flavor like from the skins, and that would help balance out the effects of the sugar that you added. Try to minimize the amount of sugar that you add. An old Italian exclaimed...

As long as the closure seals, and there is no carbonation going on, use any container. I started bottling with 12 oz longnecks, moved on to champaign bottles, then to 2 liter plastic soda bottles. (2L bottles usually prompt an amazed look when the question is: Want a beer!) Someday I'll use...

The phrase comes to mind: "time heals all wounds". I suggest waiting a day, and then plug it in again. When you moved it or painted it refrigerant oil could have moved around and got temporarily (or permanently) trapped. Hopefully after a day or so the oil will move back into the bottom of...

My understanding of using a starter is this: One benefit is that you will get the fermentation starting more rapidly. This will get the alcohol content starting sooner, which will reduce the chance of any wild yeast, mold, bacteria from starting and causing off flavors, and potentially ruining...

The carbonation process will acidify the cider somewhat. Maybe this is why it doesn't taste as smooth. I doubt that there would need too much time for aging after bottle carbing the cider. I've made mead using honey and apple juice, and did notice the CO2 just after primary fermenting giving...