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I just bottled it into wine bottles; I don't want any carbonation.

I tried using some of the rice that had already fermented, instead of yeast, in the new batch. It looks like it is working.

It's not a screw, but more like a bolt I guess, or an adjusting wheel. Right where the handle goes into the faucet, I had to back this off a bit to get a good seal.

I put two of them on my kegerator a few months back. No leaks at all. I did have to back off the adjusting screws a little bit.

I didn't take the measurements. I poured out about 1/3 of the yeast cake, and then added the apple juice and honey. It started bubbling almost immediately, and really went nuts! Good thing it was just 2 gal in a 5 gal carboy! The final color is a rich amber, like apple juice. It has a slight...

I brewed a Belgian White bier, and after it was done and siphoned out, I added 2 gallons of apple juice and 16 oz of honey to the yeast cake. Now, after 8 weeks, I sampled it. Wow, it is good! Definitely wine, with a very subtle apple taste. Hard to believe that I can make a top quality wine...

All I can say is beer changes a lot over time. A lot.

Beer can change in the span of a week, hard to believe. Give it another week, or two ....

Sounds good to me, fermentation can take place almost right away in ideal circumstances. But when you say yeast cake, you mean stuff on the bottom?

This is my first try at an Apfelwein; I used the yeast cake left over from a Wit Bier 5 gal recipe, and poured about 1/3 of it out. Then added 2gal of apple juice and 16oz of local honey. The yeast went crazy for about 36 hours. Now, 3 weeks later, the yeast seems to have mostly disappeared...

The technician pulled the sample, and said he wants to see it as clear as water. Instead, it had a slight tan color, but still pretty clear. In this type of septic, I run a fan 24/7 that recirculates water and air. He said all the systems around here work well, except for two. One of these...

Thanks for the replies. I pretty much just quit using sanitizer anyway. Now I just wash everything the same as I do the dishes, and haven't gotten an infection yet. Even my rice wine never gets any infections. I'm at 8,000 feet in the desert mountains, 10% humidity, and seemingly no bacteria...

I am running on a 100% rainwater and local septic system. I need the good bacteria in the septic system; does sanitizer kill them? Let's say I mix up a couple gallons, and then run it down my drain, does it kill the bacteria?

I poured 2 gal apple juice and 1 lb local honey on a yeast cake left over from a Wit Bier, in a carboy. It went ballistic :D For a day or two. Two weeks later, it smells great, but still looks cloudy. Should I just leave it in the carboy? How long? Try to siphon it off without getting the...

I started drinking my "Sushi Rice" wine, after just one week. And it is quite a bit less sweet than 1wk old "Thai Glutinous Rice" wine, and much more alcoholic. Perhaps it is room temp; I live in the SW mountains, and room temp is now swinging from 70-80 (no A/C). They shipped my order of 25lbs...

I also got glutinous rice from them, and a bag of "Dried Yeast" in the form of little white balls. The bag is all in Chinese, I don't see a brand. It has little bags of 4 balls each in it. No flower aroma, and they work really well. I'm using one ball per two cups of rice.

From what I understand (newbie), if the yeast is over temp in the first few days, then it produces "bad" alcohol (ie, "fusel"), and that cannot be corrected with time. edit: I love the Wiki description: "sometimes described as "spicy", "hot", or "solvent-like"." Solvent-like, and I don't...

I'm 100% rainwater, so, very soft, no minerals at all. The beer turns out fine, but I think it is missing something, so a nearby well with very hard water can supply it for me. Water is a 2nd order effect, though. Fermentation temp, yeast type, etc, etc are far more important.

I found some "Sushi Rice" at the regular grocery store. Normally, I've been using "Glutinous Rice" from Thailand. The Sushi Rice is working well, I ground up a yeast ball per 1/2 gal jar; and from 32 oz rice, I made up three jars (1.5 gal). From each jar, I should get close to two 15oz...

My experiences so far: used 2 cups of glutinous rice per 1/2 gal jar. One yeast ball each jar. After a week, it had about 2 inches of liquid, no spores (I never get infections). I bottled it in a Grolsch-type bottle, and put it in the fridge. I burped it every couple of days, and now opened it...