Recent content by oxpajama

The bottom pic looks like it says that test was in 1992. Are there any more current ones on it? I think the 6 stands for June.

+1

The only yeast I would worry about needing secondary, unless you're clearing over months and months, is 71B. I'd recommend against 2ndry unless you have gross lees from fruit/non-yeast detritus. This would have different colours from the yeast and is usually light and fluffy in appearance...

'drobin, Leave it on the yeast, don't sample, give it another three weeks. The thing I've experienced about D47, fantastic yeast, after a few months the polysaccharides will reveal themselves, sometimes tasting quite sweet depending on how long you sur lie. Give it some time to do its thing...

Hey Jacksonville, welcome.

Tasting old beer, I still have a handful of these guys in the keezer. Its been a little over 3.5 months since bottling and it does taste different. Aroma: plenty of soft toastyness, some bread, and plenty of irish yeast character. Flavor: More smooth than before, pretty much the same it seems...

For future reference check the grams of sugar per serving on the grape juice, compare that to say applejuice grams of sugar per serving and its typical OG, do some math and viola.

How sweet is too sweet? OG, and FG? Yeast, recipe, procedures? As for the blending part, any dry white you prefer will work. Is it possible you need to make some acidity or tannin adjustments? I've got a an old apple wine that seems too sweet with an FG of 1.001, it just needs a touch more...

Been using onestep for three years, it works great as a sanitizer for everything. :mug:

I've seen large bubbles in some of my beers too. I use onestep. Seems to me the composition of the wort is important, I know duh right? But what if its something like to much protein or something to do with the surface tension of the final beer... idk.

I'd like to know more of the chemistry behind all this. I imagine tartaric acid has differing levels of solubility depending whats in the wine. Am I way of base here? Is it similar to alpha acids ability to disolve in boiling wort depending on the gravity? anyway, this link touches on temps...

On occasion my wife will talk me out of buy several double packs of Agave and apple juice.

jtd, I've used these in an experiment before, I remember toasting them in the oven. I think I used it in a cider, this was before I took brewing notes though. I'd start with the same oaking rates as you would normal oak chips.

Update: FG 1013, Kegged 11/22, has been sitting at 32* since then. Its quite crisp, medium bodied, hints of the hops but they are muted, great head. I will use this yeast again. An amber lager is in order. The brown malt has added complexity, I recommend it highly. BTW I lagered in the...

So here we have the second incarnation but with cider yeast and some better apple juice. Brew date 9/22/13 Ingredients 2.5 gal organic apple juice of different brands 1 gal organic orange juice 1/2 oz medium toast American Oak chips Mangrove Jack's Cider yeast M02, rehydrated Added 1/2 oz...