Recent content by TimBaker

Like in a garage with the car running or a bad appliance, there are no signs you simply go to sleep and dont wake up! The headache is gods way of telling you to wake up and get out! Just like at home or in a Fish house or a garage CO is silent and deadly! O2 sensors are a must if you're in an...

Has anyone tried a cast iron pan for a diffusier? Put the pan on the heat and the kettle on top, you need a clean/new pan or you will get a smoky kitchen from the seasoning.

I got the cider siphoned off and added about 1.5 gal of cider and its working away again! :)

Sams Club has Proforce sanitizer for food surfaces will this work for sanitizing wine making equipment?

Can you use the pink food grade sanitizer from Sma's club? Its for food grade surfaces, no rinse, and for dishes 1 gallon makes 32 gallons of sanitizer

Hello everyone from a very amateur wine and beer maker! I just want to thank all of those that make this site so great! Ive learned a lot from here and I'm in the process of making something actually drinkable! :tank: I hope to someday add the knowledge Ive learned here and personal...

FJC = Fruit juice?

I learned from an old shiner that you go by the percent scale for approx. alcohol and the S.G. scale tells you when to get it out of the primary to prevent a dead yeast taste. He said the other scales are for Science guys. On your first read it should be 10+% and when its good to go it should...

Thanks for the replies everyone! I plan to add the extra cider, do I put a camden tablet per gallon to the cider before adding to the ferment?

Hi Everyone Im new to making hard cider, my primary ferment carboy is a blue 5 gal water jug that is working great I scored a 6 gal. glass carboy for $4 @ Goodwill that I want to use for my first rack however I will only have abut 4.5 gal after siphoning it off. My question is Can I just leave...