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OK... I see your point. My question is instead of using hand pump, can I use straight nitrogen and if that runs out can I use compressed air. If so whar psi? Thanks

Lol... i asked the guy at the place he said sure. Is it steeling to not return your beer cans... etc?

Here is my thought buy 2x 1/6 kegs from beer supplier (for party). The deposit is $30 for each one... i am thinking of just keeping them from homebrew. Next question is i have no co2 tank yet. Can I use my nitrogen to pressurize just for dispensing during the party or do i need to use a...

What is a good yeast to use for an IPA? What are the differences between different strains of yeast... does it make a big difference in taste?

i am going to try making a merlot what would be a good yeast to use? should I make a starter or direct pitch?

I dont mind the yeast sediment from conditioning... as it easily mixes in with the brew and is hard to notice. but the hop sediment seems to clump together and is pronounced if you get a mouthful of it. i like the idea of putting the hops in something... whats good to use? dan

what's the best to use... coffee filter?

Last year was my first time making IPAs and dry hopping with pellets. The taste was great but the amount of sediment was a turn off when you get to the last sip in the bottle. I re-racked 2x. Should I have racked more? What is the best way to eliminate sediment? What can I do to increase...

Is there a nonfermentable sugar I can use to sweeten the champagne?

How much carbonation is needed? I was just going to carbonate it the same way I carbonate beer then put the bottles in the oven at 190 for 60 mins to pasteurize...

I was going to make them in beer bottles so waste will be minimum. What is better pasteurization on stove top or oven?

I am a noob and have never done it before. I am interested in making a sweet champagne so I think it would need to be pasteurized to prevent bottle bombs, right?

I was going to pasteurized once the level of carbonation is reached to kill the yeast and maintain sweetness. The reason i am trying to avoid juice is because need to get a few different varieties which would be expensive and take a long time to do from juice.

What if I take a sample and figure how much sugar i need to add to get the desired sweetness and then make a juice/sugar starter put in champagne yeast... throw it on a stirplate for 2 days then dump it in the mix and bottle. Would that work?

Hmmmm I use liquid smoke in beef jerky... I wonder if that would give bacon taste.

Will this work to make champagne? Mixing store bought: Pinot Noir Pinor Meunier Chardonay Sweetening to taste then add a champagne yeast starter... bottle in beer bottles and pasteurise when desired co2 is reached. It seems too easy... is their a chemical in store bought wine that would...

I just bottled it last night. It was at 1.011... after I racked it sat for a day and nothing else grew. It smells good and tastes good. I also bottled a 1l plastic bottle to give me a bit of an indication of co2

I topped off with wine that I got from the store. The smell didnt change after I racked it smelled the same during active fermentation.

Like I said this is my first time. The seller told me it was innoculated with yeast. The sour/tart smell have been evident from the primary fermentation. For santization I did primary in the pail the juice came in. I clean all equipment using one step. I just stuck my nose to the airlock...

I have been homebrewing for less than a year so I am pretty inexperienced but have made 25g of beer. Some people I know make wine so I figured I would give it a shot. I purchased 5 gallons of barberra grape juice from a winery and pitched my starter 11/10. To start the barberra was very sweet...