Search results

Hey! I'm a Winterpeger too. Nice picks, thats what happened to me when I brewed Coopers Dark Ale Malt.

I haven't made chicha yet but my brother knows exactly how to make it using regular yellow corn (not the chicha de jora which uses a purple corn). I know that you get the corn Kernels of a dry corn cob and put it in a cleaned and sterilized container. Filled to the top with water. The corn...

Its either your fermentation time, infection, over priming ......OR we can face the truth and say that you have a haunted house. Poltergeist! Or someone who doesn't want you drinking is sabotaging your operation. My wife did that to me she made my brew go bad (twice!).....she also always broke...

Yep, i think thats what i got (hooch). I never brewed cider before and got this idea from a cider extract canned kit. That is why this next time around I will use all apple juice. Didn't know about boiling the juice so this time I wont. Thanks. :mug: That hooch really messed me up tho :drunk:

Natural apple juice (buy at grocery store) with no preservatives (if cant get enough juice, get at least 6 liters and dilute with water to make 18 liters. 2 pounds of sugar and yeast strain EC-1118. Remember to sterilize equipment. You can sterilize apple juice by brining it to boil...

I always prime bottles (regular size beer bottles) individually using a level teaspoon of corn sugar and have done so up to 1 liter bottles with a hipping teaspoonful of sugar and never had a bottle explode on me. How about the temperature you are fermenting at, for example, if its a constant...

while drinking and browsing (google to be exact).