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This process is how absinthe is traditionally made. You make a very strong tincture of herbs, including wormwood, then you distill it all over. There are plenty of volatiles that come over with the ethanol, of you taste it, it tastes "like the idea" of absinthe. But then you add mint and some...

Errr

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Yeah I like to challenge myself with human devices. The herbs/spices I use have a very bitter alcoholic extract, so it's undrinkable as just a tincture. So you distill off to catch the Volatile with the alcohol but leave the bitter tannins and alkaloids.

Here is the process: Buy Everclear (or similar ~90% ethanol product), make tincture of herbs/spices, then distill off, to isolate just ethanol and volatile oils. Anyone know if this is illegal? There is no increase in alcohol concentration, and the starting liquor is already distilled (and not...

safe from what? if it's infected it's already infected... you might as well see if it turns out ok. infection doesn't mean it tastes bad or is toxic... in fact most infections I've seen in this thread end up having only minor flavor effects, if any.

Anyone compare different store brand ciders? I'm going for a completely dry cider, so 1118 is my first choice, but I want that tartness without the sourness from acid blend. Tannins would be OK but I want any Apple flavor I can keep, so I think the brand/juice will be most important

It's true, this may be my issue because it tastes fine on the first reading...

This is actually a clone from a brewery in my hometown, their attenuation is greater than 80%, based on their OG/FG, they get it around 1.012 or lower with the same OG. I will resanitize again (sigh).

No, it's the whole beer. I've bottled batches before - every single beer has the flavor. This will be the first that I keg with this flavor. I'll see what happens after carbonation... maybe it's something that can easily be hidden by carbing.

I will actually do this to confirm.

I clean thoroughly every time, including taking apart the spigot.

You have to draw in air to remove the liquid...

This is my thought too. But I've had this taste so often, I can't wrap my head around where its coming from. I can't figure this out. Its been following my beers on and off for about a year now.

I have a brew bucket with a nozzle. I usually take off the air lock, so its just a hole, and then open the nozzle to drain out the reading. I took one reading to check - 1.012 Then another - 1.010 I thought it was done fermenting, and it was at 1.009, so I took another later, 1.009 (done).

9.5 DME Pilsen (3.5 start, 6 at 20 mins +0.7 lb for starter) .6 Belgian carapils .6 american caramel 1.5lb candi sugar Estimated OG: 1.097 Estimated FG: 1.027 Estimated ABV: 9.21 Hop additions: 1 oz German Perle (~8% AA) @ 60 mins 1 oz Saaz (~4% AA) @ 15 minutes Starter: WLP530 2...

For 5 gallon? I've heard 1 clove/gallon. I went ahead and did this but used a wheat yeast, interestingly enough. I was reading some posts on here and decided maybe on some yeast character, rather than the clean profile of EC-1118. I think wyeast 3568 is what I used. I will be using...

maybe the stopper just needed a twist? Maybe the top wasn't on tight? Dunno!

So I went ahead and took a taste and gravity reading at day 11 (yesterday): SG: 1.010 (already ~.013 below my last attempt's FG!) Taste: HOLY YES. Its dawn treader. I'd definitely go with that yeast - WLP530, and a 48 hour starter at 1.060 has worked wonders. I also did 3 nutrient...

How did this turn out? I plan to use ec-1118 for an apfelwein