Search results

Okay, so I was just in my basement, kind of a mess, and just happened upon something I forgot I had...a 5 gallon insulated beverage container/water cooler. It's cylindrical, plastic, screw on lid, handles, and has a fast flow faucet. This raised an interesting question, one I need a little...

Well...not so well. Which leads me to a couple quick questions (will properly read/reply to the rest later)... 1. Tea. If one were to make tea (not necessarily from the tea shrub, but from various herbs and whatnot), wouldn't that supply the required nitrogen for yeast, for protein...

Not really trying to brew any special type of soda...not yet anyway. It's just sugar, water, and yeast. The base ingredients necessary for fermentation, JUST to see how well it works...and if I can actually get it to work. That does now raise a question, why does citrus make it take longer to...

Okay, so I let it sit a couple more days than I planned, a total of 10 days. It appears as though the first two days, it didn't have any noticeable fain in firmness, but by around day 4-5, it was a hard as it was before at the 8 day mark. Then it didn't seem like it was getting firmer, but by...

Okay, second attempt. Started 18 December, currently 6 days 18 hours into the bottled fermentation. The bottle's a lot harder than at the 8 day mark (after I cooled/opened it) for the previous attempt, more sugar was added, same amount of yeast, and a tad bit less water (little more...

Question is rather simple, however I've been unable to get an answer through online searching. Does all of the priming sugar get consumed by the yeast during bottle carbing? So, if you had, 10 grams of sugar in the bottle, would one expect that when the bottle is ready and properly carbed...

Okay, so I carbonated with champagne yeast in a plastic 2 liter bottle. After 8 days at 62 degrees (in basement) the bottle was fairly hard, so I did what I read and put it in the fridge to make the yeast dormant. However, doing that, the bottle went from fairly hard to not hard. Upon some...