Recent content by toadie

I currently have 4 inkbird products and would love to check this out as well!

HA ha ha., And drinking is bad for you.

Wow impressive writeup! I started kegging this year and have it on tap. I sweeten with ribena which gives it a beautiful hue. I don't drink it that often but it's good to bring to peoples houses now that we can go places! One thing I have noticed is that it doesn't carbonate as much as beer. I...

I am newish to TA measurement but I take measurement before fermentation and well after. When I take the first post ferm measurement I shake the hell out of the sample to remove as much CO2 as possible. Hope that helps.

You are speaking my language. I enjoy eating meat but I really enjoy eating mushrooms. I've done a few oyster kits and a lions mane kit over the last 2 years. I liked them all. I personally found them a little pricey but would recommend them as an entry point. I have garden giants (king...

Interesting. I genuinely wondered about that. I only recently read that DE is in every grain or bread that we eat. Some people also seem to eat it to control internal parasites which seems absurd. I am about to start using it in the garden.

Do you mean the lesser of two weevils? On a serious note apparently you can sprinkle diatomaceous earth on things you consume to keep the beasties away. Haven't had a problem with grain but have with rolled oats.

I just looked up Wyeast 3763 and confirmed that it has Brett, amongst others, in the mix. I wouldn't have thought to try it in a cider but it might be great. Based on personal experience the gravity will go below 1.00 so you will get a boost of CO2 that way though it also said age for 18 months...

That's a whole new set of problems. You have to use k meta and sorbate to stop the yeast. I would sweeten each glass individually if you are just starting unless you want to carbonate and/or get bottle bombs.

Forgot to mention that pH btn 3.2 and 3.4 is considered good for fruit wines though it's up to personal taste. Also fruit wines often need backsweetening to really bring out the fruit taste.

Welcome to the club. You need a ph meter or test strips. Some fruits are high acid and some are low. Apple and pear are often in the right range.

We have a cox's in south western ontario (canada), though my dad eats them all. I just planted a golden russet based on multiple recommendations for cider. Good luck!

Hey @DuncB that sounds like a great idea. I've moved more into the wine world over the last few years and just started kegging this weekend after years of hoarding (and then cleaning) bottles. My understanding is that wine people use K meta (potassium) not sodium meta at every racking or...

I would personally pour it into a a pail with a loose fitting lid if it hasn't started yet. Get that oxygen involved. You could also add some ec-1118, not my favorite yeast but should get it going.

You shouldn't need to add more sugar. If the pH is too low you could potentially bump it up with some calcium carbonate. I would also add some yeast nutrient and possibly yeast energizer. The main thing you should do is make a yeast starter and add some must to it incrementally before you pitch...