Recent content by cjeanean

I was counting the air bubbles in the airlock (I keep track to get an idea of how everything is progressing), and halfway through the bubble, the bell suddenly sank and was pulled down. The liquid inside the bell started rising and I lifted it to release the suction before anything ended up in...

I wonder if quick fermentation is better for watermelon stuff, like if the quick formation of alcohol would help prevent bacteria from taking hold. Perhaps starting with a high-sugar strawberry must and adding the watermelon a few days into fermentation might help? This isn't my area of brewing...

Good luck!

I'm not sure about that part, but if I were already considering just tossing it, I'd at least try racking it to secondary to see if it helps first. It's my understanding that the spoiled or rotten taste is the result of natural bacteria, so perhaps future attempts may include pasteurization...

I think it's stopped for now, still monitoring like crazy. It's a 5-gallon water jug, three piece standard bell airlock with a drilled #10 bung. I've noticed the vacuum effect with the temperature change, but in this case, I have a heater in the closet and everything is room temperature. I'm...

Instead of releasing gas, my airlock is doing the reverse--it seems like the must is trying to draw air IN. What is going on???

Do you have fruit sitting in the bottom?

My first attempt at making Skeeter Pee was sketchy at first. I followed the directions exactly, but after pitching the lees from a batch of cider, I had no fermentation. I rehydrated some lalvin champagne yeast and pitched it, waited a week, but nothing. Figured I'd try one more thing before...

Looks like watermelon is prone to spoilage https://www.homebrewtalk.com/threads/question-about-watermelon-wine-spoilage-and-campden.484744/

How long has it been going? Did you use real fruit or pasteurized juice? Everything I've read says that you should get it off the fruit before funky tastes set in (eg: rotten fruit). Once primary is done, rack to secondary. You might try that and see if it helps, maybe it'll improve with age.

Hi, everyone! I have joined the dark side--my first attempt at rice wine is currently on day 10 of fermentation! I have a couple questions about my progress, if you guys have time to answer. --I made 2 batches, one with glutinous rice cooked stingy on the water (#1) and one softer (#2). One...

I recorded starting weight for a few marked sausages, then I'll reweigh to test throughout drying.

Taking a break from my cider and rice wine to explore a traditional Chinese cured sausage: lap cheong! For those who know this stuff, there is no other comfort food that can compare. My sister has celiac and hasn't been able to eat lap cheong in years, so I decided to give it a shot! After...

And what was your process for rose wine?

Thanks! I'm definitely hoping to put something together soon. Any idea as to the form of sorghum that would be used? Meal vs syrup? Might be a dumb question lol!