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Forum: Fermentation & Yeast 11-25-2013, 04:42 AM
Replies: 13
Views: 814
Posted By snuesen
That recipe sounds off.. 55 is a little low,...

That recipe sounds off.. 55 is a little low, probably low 60s to start is better. Water bath for couple days of good fermentation then take it out to ambient temp to finish.

Any reason for not...
Forum: Mead Forum 11-23-2013, 06:38 AM
Replies: 10
Views: 379
Posted By snuesen
If it starts out at 1.2xx OG, then you are gonna...

If it starts out at 1.2xx OG, then you are gonna have a hard time getting something drinkable. You may get lucky and get some good alcohol production but you may also have it peter out with 100...
Forum: Mead Forum 11-22-2013, 08:26 PM
Replies: 11
Views: 322
Posted By snuesen
Fermaid k and DAP are what I generally use....

Fermaid k and DAP are what I generally use. Google those for great information as to why it's important to use nutrients.

It sounds wrong but honey to yeast is like cardboard to humans, very...
Forum: Mead Forum 11-22-2013, 08:09 PM
Replies: 5
Views: 668
Posted By snuesen
I may be wrong but if you get enough sugar in the...

I may be wrong but if you get enough sugar in the airlock, that may create a path to allow infection to work its way in if there's a suck back. I'm hoping that "left as is" still means you cleaned up...
Forum: Fermentation & Yeast 11-22-2013, 08:02 PM
Replies: 13
Views: 814
Posted By snuesen
To my knowledge, that type of yeast is always a...

To my knowledge, that type of yeast is always a top fermenting yeast. And there will be yeast that will settle out and some in suspension, but the temp on bottom of carboy isn't gonna do much if the...
Forum: Mead Forum 11-22-2013, 03:00 PM
Replies: 3
Views: 288
Posted By snuesen
If you back sweeten with honey, think about using...

If you back sweeten with honey, think about using a higher quality choice. You generally don't need much, and it will have much more substance than the ultra filtered honey that is barely honey...
Forum: Fermentation & Yeast 11-21-2013, 08:24 PM
Replies: 13
Views: 814
Posted By snuesen
I would suggest a higher level for water bath, as...

I would suggest a higher level for water bath, as you will need less ice cubes to cool the ferment and not risk having "too-cold" spots.

Never used the danstar but the liquid yeast option is...
Forum: Cider Forum 11-21-2013, 06:24 PM
Replies: 1
Views: 244
Posted By snuesen
The sliced apple probably isn't going to add much...

The sliced apple probably isn't going to add much more than a chance to infect the batch. Some people will add brown sugar, some will add cinnamon, etc.

If you think the combination of the two...
Forum: Cider Forum 11-21-2013, 04:36 AM
Replies: 2
Views: 172
Posted By snuesen
If it was significantly hot when you poured it in...

If it was significantly hot when you poured it in (180 f is safe temp for liquid) that would usually sterilize a surface anyway. So it's hard to say without knowing much, but it's probably fine given...
Forum: Mead Forum 11-20-2013, 05:47 AM
Replies: 4
Views: 430
Posted By snuesen
Does lemonade concentrate even have real lemon in...

Does lemonade concentrate even have real lemon in it? One thing that comes to mind is adding lemon zest to secondary or even adding some lemon itself. I guess the big thing to keep in mind is that...
Forum: Mead Forum 11-18-2013, 02:06 PM
Replies: 13
Views: 635
Posted By snuesen
If you know what gravity you should be around,...

If you know what gravity you should be around, you can just mix in honey until you hit the right spot. Little easier than calculations.
Forum: Cider Forum 11-17-2013, 03:26 PM
Replies: 11
Views: 432
Posted By snuesen
Did you put a bunch of sugar in it too? Most...

Did you put a bunch of sugar in it too? Most cider by itself will start out around 1.050 or 1.060. The current gravity is on the sweet side, but I'm sure it's technically drinkable. I would still...
Forum: Cider Forum 11-15-2013, 02:44 AM
Replies: 4
Views: 381
Posted By snuesen
Uv radiation can have an effect in wines, I would...

Uv radiation can have an effect in wines, I would guess cider too? From what I read, they guess it has something to do with a sulfide compound... obviously it's not gonna skunk as bad or as quick as...
Forum: Cider Forum 11-15-2013, 02:40 AM
Replies: 2
Views: 2,470
Posted By snuesen
If soda bottle is rock hard, you might've waited...

If soda bottle is rock hard, you might've waited too long. Introducing heat might lead to explosions. Maybe not but exploding glass isn't cool. The big issue is if you pop a top on one of your...
Forum: Cider Forum 11-14-2013, 03:42 AM
Replies: 5
Views: 226
Posted By snuesen
You might think about preserving and stabilizing...

You might think about preserving and stabilizing before you bottle, or pasteurizing after you bottle. It's most likely the start of the vinegar process, if you had good sanitation. And in that case...
Forum: Cider Forum 11-14-2013, 02:23 AM
Replies: 3
Views: 895
Posted By snuesen
Ok based on my experience, I think if you bottled...

Ok based on my experience, I think if you bottled now you probably wouldn't even need the drops. Bottle at 1.016, pasteurize at 1.012 ish, should give you good carbonation and still maintain a semi...
Forum: Cider Forum 11-14-2013, 02:13 AM
Replies: 5
Views: 728
Posted By snuesen
Acetobacter type bacteria are common in cider....

Acetobacter type bacteria are common in cider. That's how vinegar is made of course. The stabilizing and preserving may help, you might wanna just bottle pasteurize before it goes too far. Keep your...
Forum: Mead Forum 11-13-2013, 04:09 PM
Replies: 3
Views: 175
Posted By snuesen
What was your trouble? Using an auto siphon can...

What was your trouble? Using an auto siphon can really make that step a breeze.

-It somewhat depends on what yeast you used.
-how much sediment is still in the mead?

Mead is pretty darn hard...
Forum: Cider Forum 11-12-2013, 04:30 AM
Replies: 7
Views: 1,378
Posted By snuesen
Average beer-level carbonation is achieved at...

Average beer-level carbonation is achieved at about 6 points gravity drop. That's the simple answer. It's a lot more in depth than that, but yea.
Forum: Cider Forum 11-10-2013, 02:07 AM
Replies: 7
Views: 2,154
Posted By snuesen
Shape of vessel I know can affect nuances of...

Shape of vessel I know can affect nuances of fermentation, I would assume that vessel material can conceivably have some effect as well, but it's probably tiny enough to not matter in homebrewing.
...
Forum: Cider Forum 11-09-2013, 02:42 PM
Replies: 4
Views: 514
Posted By snuesen
If you're still fermenting then it's pretty...

If you're still fermenting then it's pretty unlikely you have any vinegar. How much nutrient did you add up front? My guess is that they're underfed setting as you probably lost your other nutrients...
Forum: Cider Forum 11-03-2013, 03:25 PM
Replies: 21
Views: 1,205
Posted By snuesen
I dunno if I'd be worried about bombs in this...

I dunno if I'd be worried about bombs in this case, beer bottles can handle significantly more pressure than a wine bottle. It's more a matter of carbonation a little or more sparkle than champagne
Forum: Cider Forum 11-03-2013, 03:22 PM
Replies: 21
Views: 1,205
Posted By snuesen
The original cider you had bottled was likely...

The original cider you had bottled was likely finished. however, adding the brown sugar will give it more to work with unless you stabilize and preserve (sulfite and sorbate) prior to adding sugars....
Forum: Cider Forum 11-03-2013, 03:13 PM
Replies: 2
Views: 167
Posted By snuesen
Well that would equal "less than" 1000 ppm in...

Well that would equal "less than" 1000 ppm in solution. Which is a lot. I think you're out of luck on this one.
Forum: Mead Forum 11-01-2013, 10:44 PM
Replies: 5
Views: 279
Posted By snuesen
@sweetcell Nothing to worry about, like they...

@sweetcell

Nothing to worry about, like they mention in the other post. The warning about 71-b is really for those that are prone to leave their mead on a layer of dead/dying yeast for more than a...
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