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Search: Posts Made By: KevinM
Forum: Cider Forum 05-10-2014, 03:10 PM
Replies: 6
Views: 295
Posted By KevinM
Curiosity.... What was the apple(s) used to...

Curiosity.... What was the apple(s) used to create the juice? That would be the only source I can something to consider.
No wood was involved?
Forum: Wine Making Forum 04-21-2014, 03:30 PM
Replies: 6
Views: 1,331
Posted By KevinM
After digging around more. It appears that there...

After digging around more. It appears that there may be a method more like the Japanese sake method but using a different type of mold, as well as including millet for Shaoxing wines. I'm still...
Forum: Gluten Free Brewing 02-27-2014, 08:15 PM
Replies: 196
Views: 60,390
Posted By KevinM
Sadly, life had gotten too busy for me to start...

Sadly, life had gotten too busy for me to start my processes. I think I have enough parts for my purpose, I think, just need to assemble and wash and begin.
Tbh, I've been too busy to brew...
Forum: Soda Making 01-13-2014, 06:57 PM
Replies: 3
Views: 765
Posted By KevinM
Keeping carbonated water in a keg for a while is...

Keeping carbonated water in a keg for a while is fine too. Its best if its chilled, but assuming the keg was clean and sterile, you have a number of weeks. I think a few months actually, but its...
Forum: Cider Forum 12-31-2013, 03:54 PM
Replies: 3
Views: 416
Posted By KevinM
If there is no additional fermentation, you...

If there is no additional fermentation, you shouldn't have an issue unless your carbonation level is incredibly high.

Where you might have a problem is if warmed bottles added sweetener snd traces...
Forum: Bottling/Kegging 12-10-2013, 09:58 PM
Replies: 6
Views: 490
Posted By KevinM
As mentioned flavor will change. Not horribly as...

As mentioned flavor will change. Not horribly as long as you'e using co2 or other neutral gas, but after a few years an ipa isn't as hoppy.
Sometimes it could be to your advantage. Had cocoa...
Forum: Gluten Free Brewing 12-09-2013, 03:22 PM
Replies: 15
Views: 912
Posted By KevinM
Nope. Just standard cleaning, bleach/oxy, and...

Nope. Just standard cleaning, bleach/oxy, and rinsing.

People try their best, but sometimes the most trusted way is to have a separate facility and separate equipment.

Some products have...
Forum: Soda Making 12-09-2013, 03:17 PM
Replies: 14
Views: 2,266
Posted By KevinM
Remember, most of the kegs held soda originally. ...

Remember, most of the kegs held soda originally. Heck, most of the used kegs I got still had the dregs of old soda.

So for the most part, the main issue is as mentioned, o-rings, liquid lines...
Forum: Mead Forum 12-04-2013, 07:50 PM
Replies: 13
Views: 920
Posted By KevinM
No malt. Is it still a braggot? Not an ale...

No malt. Is it still a braggot? Not an ale either. IPM?
Forum: Cider Forum 11-25-2013, 08:15 PM
Replies: 16
Views: 548
Posted By KevinM
And yes make sure all utensils are cleaned...

And yes make sure all utensils are cleaned multiple times. Usually best to keep all gluten free/allergen equipment away, because the grain dust could be an issue.
Forum: Cider Forum 11-25-2013, 08:13 PM
Replies: 16
Views: 548
Posted By KevinM
Wine, cider and mead should be fine (provided you...

Wine, cider and mead should be fine (provided you don't use any wheatpaste sealed barrels). As for the yeast... Yeah, thats difficult. You're looking at chancing a wild yeast, or trying to culture...
Forum: Wine Making Forum 11-22-2013, 04:40 PM
Replies: 9
Views: 408
Posted By KevinM
Yeah, I'm going to say its the definition. It...

Yeah, I'm going to say its the definition. It would need to be potable, drinkable. So if your well water is drinkable, fine.
Nonpotable is usually water right from the nearby creek that someone...
Forum: Sake Forum 10-11-2013, 09:31 PM
Replies: 2
Views: 362
Posted By KevinM
In theory yes. The issue is that its very hard...

In theory yes. The issue is that its very hard to keep it that sterile.

I suspect that larger amounts of koji-kin, and a heated environment for a shorter time would result in a sweet liquid...
Forum: Wine Making Forum 10-04-2013, 10:35 PM
Replies: 3
Views: 332
Posted By KevinM
What were your ingredients and steps? What is...

What were your ingredients and steps? What is the alcohol reading? These are the things that would prevent fermentation.
When you say like syrup, do you mean body or sweetness?
Forum: Wine Making Forum 10-01-2013, 02:30 PM
Replies: 7
Views: 389
Posted By KevinM
Good point, using some of the original substance....

Good point, using some of the original substance. I was going to reference a cider, where it might be fermented dry, and then additional fresh cider would be used to sweeten, but since it was the...
Forum: Wine Making Forum 09-30-2013, 07:13 PM
Replies: 7
Views: 389
Posted By KevinM
Just adding a sweetner after the fermentation is...

Just adding a sweetner after the fermentation is finished, and usually stabilized so that you have a sweet drink.

Yeast will eat sugar till its gone, or the yeast can't take the alcohol. If it...
Forum: Cider Forum 09-23-2013, 03:01 PM
Replies: 9
Views: 753
Posted By KevinM
In what way? Stevia will sweeten, but not give...

In what way? Stevia will sweeten, but not give body/a thicker viscosity like lactose would.
Forum: Cider Forum 09-12-2013, 01:42 AM
Replies: 12
Views: 1,509
Posted By KevinM
Keep track with us in the gluten free beer...

Keep track with us in the gluten free beer section of the forum. We'll get a grain process eventually.

One of the things about gluten free and regular brewing would also be issues about using the...
Forum: Cider Forum 09-11-2013, 09:41 PM
Replies: 12
Views: 1,509
Posted By KevinM
I think there are also limits on combining beer...

I think there are also limits on combining beer and fruit. Flavoring is one thing, but combining them migh put them in a different category. I know a place said something about not being able to do...
Forum: Kombucha & Fermented Tea Forum 09-10-2013, 07:05 PM
Replies: 7
Views: 1,012
Posted By KevinM
duplicate post due to phone issues.

duplicate post due to phone issues.
Forum: Kombucha & Fermented Tea Forum 09-09-2013, 10:10 PM
Replies: 7
Views: 1,012
Posted By KevinM
Point of order. Corn sugar is commonly used when...

Point of order. Corn sugar is commonly used when referring to dextrose, used when priming/carbonating beer in bottles.
Corn syrup is something else.

I'd go with honey as a sweetner, or a...
Forum: Cider Forum 09-09-2013, 10:04 PM
Replies: 5
Views: 985
Posted By KevinM
Yes, martenelli is more of a champagne style...

Yes, martenelli is more of a champagne style bottle and can hold some pressure.

Regular wine bottles can only have a tiny amound. Like a hint of bubbles.
Forum: Cider Forum 09-06-2013, 11:21 PM
Replies: 7
Views: 595
Posted By KevinM
I must be using other bottles for the caps then,...

I must be using other bottles for the caps then, and plastic mushroom/champagne corks in the Martenelli. I just hand pushed them in, which, generally speaking, isn't the greatest in case of slipping...
Forum: Cider Forum 09-06-2013, 11:17 PM
Replies: 5
Views: 985
Posted By KevinM
Depends on where you are looking at. Sparkling...

Depends on where you are looking at. Sparkling and carbonated are the same. If you're looking at lower levels of carbonation, it is possible. There are some wineries that have some slightly...
Forum: Cider Forum 09-05-2013, 09:52 PM
Replies: 7
Views: 595
Posted By KevinM
All the time. Cheaper to get them than to buy...

All the time. Cheaper to get them than to buy empty bottles.

I think their neck fits a (beer bottle) cap. Can't recall the diameter.

I have a mix of champagne and sparkling bottles so some...
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