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We now have rocket fuel...... 16-18 % alcohol now its going to be used for cooking fish THE END

It neutralizes the acid to help the yeast do their thing

Started a one gal batch yesterday 1 can lemonade 1 can limeade 1 cup sugar 1 pk.EC-1118 1 pinch baking soda And it is already fermenting heavily.... I love ridiculously strong yeast

Your friends are just lucky that they haven't gotten a bad strain of wild yeast yet.

Thanks again for all the help

Is it at all possible to pasteurize my yeast carbonated soda to keep it at room temp for shipping to a friend cross country ?

Omg thank u mister science.... I love the detailed answer.... everyone else just says do it because. Very helpful thank u

I'm new to the brew and I was just wondering what does cream of tartar add to soda? Is it just body

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Creamygoodness isn't that just champagne or some other sparkling wine

I just finished reading the home wine making for dummies book about a day ago... And tim Patterson is not the best wine maker in the world and he shows it in his terrible righting style.. And in one point in the book he even says that he doesn't know that much about beer making..... Can't we all...

If u want a stronger blue berry flavor I recommend using the canned Oregon blue berries since they have been stewing in there own juices for who knows how long

Odds are that the raisin flavor will increase over time....sorry for the news when it's done it will taste a little like sherry