Recent content by blackpeter

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The mongols, under genghis kahn and others only had horse milk wine as an alcoholic beverage. I'm going to try ATD's recipe, I'll post my results.

Yeah, I've found that gently rocking the fermentation bucket helps as well

I wonder does anyone know if dmp will help give the yeast nutrients when making cider w/ honey? Thanks

Hey, Wondering how you are doing with those batches after some time has passed, seems to me 6 weeks in primary is too long, I like to get it off the trub as soon as reasonable. Secondary fermentation or bottle conditioning for at least two weeks as well. I had had pretty good success with this...

Its the clone from midwest, brass ale, I'll give it a couple of weeks in the secondary. and post back then. Thanks.

Thanks, I've heard about stalled fermentation. The SG was 1.008 at room temp about 68 degrees. that seems a little high, but I'm not sure. How does one restart a stalled batch? Thanks.

It was a week in primary,didn't bother with sg this time,but the sample I drank was strong enough,for sure. I figure if my ancestors,who happened to come here in like 1680,and buddies with w. Penn (if you visit his farm on the Delaware,first thing he built was a brewhouse) could do it...

Hey, I've been extract brewing for a couple years and right now there's cider and brass ale being made. I just put the ale to the secondary fermenter. However, it's pretty sweet. Doesn't taste anything like Bass. It's good,but will the sweetness be reduced? Thanks

I thought the batch was contaminated somehow, but a sample tastes as good as a home brew can taste, which is excellent! "Beer is proof that God loves us and wants us to be happy." Ben Franklin

Thanks.

Is it really possible for a small leak to exist along the lining of the bucket top that would allow CO2 to escape and never bubble up through the air lock? Its been 9 days, and although I didn't take an initial SG, the current SG is 1.010 (which appears to be a normal final SG), plus when I...