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So I guess what I'm getting at is if I make a must of store bought apple juice in jugs (I assume an unopened jug is sanitized) and make a slurry of frozen berries (in a sanitized blender but assuming the frozen berries are not sanitized[**]) is it enough to assume campden tablets will sanitize...

> Before I start any batch of cider I spray or wash everything in Starsan (buckets, brushes, carboys, spoons, cheezecloth, filters, funnels, siphons, etc, etc, etc) What about the fruit itself... what if the fruit were frozen (and somewhat bleedy) berries? Or the juice itself. I assume that...

So one Campden tablet per gallon in the must will sanitize the must of bacteria and wild yeast. Does that mean I don't have to sanitize my fermentor? (Ha! Fat chance.) But what about the blender I use to blend the fruit in to make the juice or the cheesecloth I strain it through. (or any...

Solution. When I drepress the corking handle to squeze and cork the bottle, a gravity and friction locking mechanism engages locking the bottle into place. But that lock can be overriden by simply lifting the bar causing the friction. Then I can depress the bottle stand and pull the bottle...

" Wouldn't it just be easier to reach out the guy you got it from and ask how to use? " It would if you were a socially adjusted normal person. It's the brother of the boyfriend of a person I play trivia with. I never met the brother. The boyfriend doesn't know. To pester with questions...

Okay, I have that model but it didn't come with an instruction manual. How do you cork belgian style bottles? When I try I have the top part of the cork above a narrow metal girdle and the bottle and the rest of the cork below. How do I get the bottle *out* without ripping off the top of...

So a friends brothers nano-brewery had to shut down due to Covid. (boo). and the friends asked if I wanted a bottle corker and 750 ml beer bottles. I never turn down free things so I said yes. So I tested corking an empty bottle. And i noticed a tear in the cork where the cork protruded over...

>> Reading this, I can’t help but be confused with what the intent/desired outcome is. That being said, I’m interested to see what direction this goes and what the perceived outcome is. If you take a liquid high in sugar, add yeast, then bottle with priming sugar you get a carbonated alcoholic...

" Alcohol is poisonous to yeast- you'd be hard pressed to add sugar and get any fermentation to a wine since it's already at about 12% ABV. " Yeah... that's what I thought. But what if I boil the alcohol out of the wine, add sugar and referment

Hypothetical Question: Take red wine, add a bunch of sugar, pitch yeast. What happens? So I toying with the idea of experimenting with a sparkling fermented mulled wine beverage. So a 3/4 of a gallon of red wine, a sugar syrup of cinnamon and cloves and lemon juice, and sugar. And I figured...

Okay, so I'm making 2 gallons of root beer. 2 gallons water, 4 cups table sugar. Half a package of Windsor Yeast (which I shared with 2 1/2 gallon batch of Pilsner). Two weeks in the gravity is 1.046 (the Pilsner is also high at 1.016 but that's within the realm of possibility). So what do...

So I've been making cider. Start at O.G. of roughly 1.050 after a couple of weeks final gravity is about 1.000 and a bottle with priming sugar and a couple weeks later I have carbonated cider. I made a couple batches recently and when I open the batch they were flat and kind of sweet. I took...

Okay.... that's probably it then. Wasn't expecting it. Um... so okay except for the mess and maybe large head room? As I said I was cutting corners so I didn't take an FG but OG was 1.04 and it tasted just like my previous two batches; Dry (but slightly fruity). Those had FG of 0.99 so I...

The one time I choose to cut corners. I was adding a teaspoon of dextrose directly to the bottle and the instant I added my brew (I was making cranberry apple cider) it immediately started bubbling and would bubble over. (Like adding baking soda to vinegar, it was that fast.) So...

Yeah, one by one they fell into the neck and I reached in with my fingers and grabbed a bit of rind with my fingers and worked them out one by one. *yuck*. Not the fun part of brewing. But not difficult by any means. I will do it again I think.

Mine tastes pretty good. Spicy; didn't expect that. But after 3 1/2 months mine is *nowhere* near as clear as every-one elses. And I'm still unsure how to clean the swollen orange wedges out of the carboy. (Can't believe it never occurred to me to think about that ahead of time.

In an amazing lack of foresight, it didn't occur to me to ask: How do you get the orange wedges out when you are done? You can't, can you? You just toss the gallon carboy into the recycling with the rotting orange wedges still inside, don't you? I suppose it's my fault for simply not...

You need to convert the sugars in the the grains by maintaining a proper temperature for a period of time. This requires a bit more control and precision that simply soaking malts. In theory you can do this much as in theory you can bake a cake in your automobile radiator but you really need...

Well, I tried sugar cubes. I'll test them on thanksgiving. First thing... sugar cubes are too big to fit into the neck of the bottles. Had to shove 'em in. Have to admit, not having to prime was kind of nice. Not a *huge* difference but kind of nice.

Ooh. ... I would have advised if the recipe didn't mention it, don't use it. But no harm in adding it at the end of boil for an extra boost. What kind of beer was it and what was the recipe. ====edit Ah, if it's a Saison than it probably was meant as a fermentable. Did the recipe list the...