Recent content by fuzzypeach

Ahhh,Thanks for your reply! I have a Terrapin Rye cubed clone I decided to jump in the deep end with. It's in my closet right now keeping it cool (70*) with frozen water bottles tucked inside a Costco soft side grocery bag cooler that almost comes to the top third of the fermenting bucket. I...

OK newbie and Son are learning this brewing thing. Caveat, I never drank beer much but now I've tried a few of the small batch brewery beers I recently realized I really like Beer! Just not that stuff they sell for $8 a case. I'm helping with the research and supervising mostly. After about...

So I've been busy and wanted to update this thread with what happened during the 3 week vacation ferment. First, I want to clarify the starting Hydrometer reading b/c I am a newbie but believe it was likely 1.13 OG as the prior post stated. However, I will write this in laymen terms just to...

OK, Before I read your answer I dumped in the Lavlin 1118 read your post ran back it was bubbling so I added a little corn sugar to raise & rechecked & my SG 1.080. If it keeps bubbling through tomorrow I think I :mug:should be ok.

Yooper thanks for the earlier answer!! Wanted to Continue (this site rocks) so I changed the thread name to be more appropriate to the continuation of the Sur Lie experiment… Two Days ago, I started a fresh peach ferment with 43lbs. of Peaches (weighed after washing whole in 3 tabs Camden...

This thread is so right up my alley hope you don't mind the company? I am new… new… young as my cider New! I also picked up a pasteurized gallon of 100% Juice Lane Orchards peach cider (it has added sugar and citric acid only). Dropped in a cup of corn sugar to get the SG to 1.03 & a Campden...

:Raises one wildly flailing arm while holding it up with the other:

Thanks for answering!! So I guess I'll use the homemade Muslin bag(s) instead of a nylon one and ask my son to pull the mash after 5 days.

Noob to this brewing stuff but the rehydration and activation of yeast in cooking is called making a sponge

Hello I'm down a south kinda gal, born n raised here in Florida close to the Georgia border. So I found this site while looking for information on brewing homemade wine from peaches. I'm thinking about leaving the fruit in primary ala *Sur Lie*. ( which I know is usually more of a secondary...