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There are a few recipes for both floating around the forums. It can be quite complex to make, with a variety of extracts and due to not being able to access some of the resources somewhat hard as well.

Lol. Well, it's an old thread and I had forgotten about it until speaking to my mother last month about the old fashioned soda arms and chocolate ice cream soda at Sanders in Detroit. I was diving around for information and had found this thread which had my own response to it. I fully expect...

If anyone finds this post, it appears that between when I originally had the information to today, the arms are no longer being made (again). I finally had the spare money to try to buy a new arm and they were expected to be around $500 new but it seems no one had one in stock. I will be...

I wish I knew. Maybe some information here will help: https://www.brooklynseltzerboys.com/seltzer-factory/

I was talking to a ...don't recall the title.. related to running the drink & gas lines at a bar just the other day. He gave me a tip I found interesting for kegged cocktails like what's being described here. And that is to add a dip tube to the gas in port. This means that the co2 (or...

Thanks for the thread. I had been discussing homebrewing with some friends and figured I should restart and was looking for the software I had used only to find out there was a new version that was released this month. Turns out I bought mine back in 2012. For the infrequent brewers, what...

Another option is going to be getting a water reading. Find out the mineral content since something there could be throwing it off. Some things dissolve better in a carbonated environment and is how mineral waters are created (including deep in the bowels of the earth). You might be able to...

Late post, but did you get a response? It doesn't look right and looks like the wrong kind of mold. Even if you let the Koji get to the point where it's sporing, it should be green, not black. What were your procedures?

Using two 1 gallon containers could potentially work, but then you might have sugar concentration differences and so on. I'm not sure how much that'll matter when it's racked back together into a 1 gallon at the end.

Curiosity.... What was the apple(s) used to create the juice? That would be the only source I can something to consider. No wood was involved?

After digging around more. It appears that there may be a method more like the Japanese sake method but using a different type of mold, as well as including millet for Shaoxing wines. I'm still hoping to find more details as this is something I'd like to try myself. The problem is...

Sadly, life had gotten too busy for me to start my processes. I think I have enough parts for my purpose, I think, just need to assemble and wash and begin. Tbh, I've been too busy to brew anything, either.

Keeping carbonated water in a keg for a while is fine too. Its best if its chilled, but assuming the keg was clean and sterile, you have a number of weeks. I think a few months actually, but its just water and a small bit of co2 so its not a huge loss to dump it. Smaller and faster batches...

If there is no additional fermentation, you shouldn't have an issue unless your carbonation level is incredibly high. Where you might have a problem is if warmed bottles added sweetener snd traces of yeast start fermenting again, since that will create additional co2. Its one of the problems...

As mentioned flavor will change. Not horribly as long as you'e using co2 or other neutral gas, but after a few years an ipa isn't as hoppy. Sometimes it could be to your advantage. Had cocoa nibs in a keg in some beer and it just kept getting better. Had it for 3 or 4 years in the fridged...

Nope. Just standard cleaning, bleach/oxy, and rinsing. People try their best, but sometimes the most trusted way is to have a separate facility and separate equipment. Some products have disclaimers, like gluten free, made in a facility that produces wheat and nut products. I used to see some...

Remember, most of the kegs held soda originally. Heck, most of the used kegs I got still had the dregs of old soda. So for the most part, the main issue is as mentioned, o-rings, liquid lines (and flavor migration with lines that are close together), and cleaning. Sometimes it takes a bit...

No malt. Is it still a braggot? Not an ale either. IPM?

And yes make sure all utensils are cleaned multiple times. Usually best to keep all gluten free/allergen equipment away, because the grain dust could be an issue.

Wine, cider and mead should be fine (provided you don't use any wheatpaste sealed barrels). As for the yeast... Yeah, thats difficult. You're looking at chancing a wild yeast, or trying to culture a strain or a process of growing and straining. On the other hand, she may want to find out what...