Recent content by Grad

Hi, I'm just getting into kegging and am repurposing a chest freezer to a keezer using an inkbird temp controller. Still figuring things out but to be able to fit 3 5 gallon corny kegs, I can only fit a 2.5lb co2 tank inside and don't want to do any drilling to leave the tank outside the...

Hello, I'm getting back into kombucha making and I'm looking for a way to warm up the brew since my house is pretty cool right now. The best looking thing I have come across is the "kombucha mamma year round heating system with dimmer" which is made and sold in the US. I'm hoping people on...

Hello, I'm wondering if anyone has used steam whistle beer bottles to bottle their home brew? I know their bottles are quite heavy duty and are suitable for numerous refills, but my question is do they take standard 26mm pry off caps? I'm just curious before I buy the beer whether or not I can...

Hello, I'm wondering if anyone has experience buying from wine makers depot in olympia, Washington? I'm considering puarchasing an item from them but havnt been able to find any reviews and want to make sure they are a good company to deal with before going through with the purchase. Thanks

Ya I'm thinking of just leaving the lid off and using something to cover. I have a couple extra corny kegs and I'm considering using one of those for a batch. I just wish I knew for sure which type of steel it was made of. Using a keg would be great since I could just take out the scoby, seal...

Hello, I'm considering purchasing a stainless steel fermentation vessel(7.5 gal) to make my kombucha in, but it is made for alcohol ferments so the only opening(with lid on) is the airlock hole. I'm wondering if anyone knows if this will allow enough oxygen in so the kombucha ferments...

I've used it and the cider turned pretty well. I still prefer champagne yeast or wyeast sweet mead/cider yeast personally. But give it a try, experimenting is all part of the fun!

I'd thaw them in separate, same sized buckets or plastic barrels that are extremely clean and sanitized with some sulphite sprayed on them or at least in the containers right before filling. As long as the containers are the same size, the apples should stay reasonably cool while the whole...

Ya I wonder the same thing. I wrap a towel around the carboy if it's in direct sunlight just to be safe. I wouldn't worry about it if it is not in direct. I went to a wine making store once and they had dozens of wines in carboys that were fully exposed to the light so it's probably not a big...

I've had cider that looked like that before it started actively fermenting. It turned out fine

One way you can add fruit is by putting it in a nylon bag from your LHBS and just push it down into the cider a couple times a day. This way you dont have to worry about sucking anything up when racking. Just grab the bag with a sanitized utensil and let it drain into the cider before racking.

I freeze my apples, then take them out of the freezer and dump them into sanitized buckets and let them thaw for about 24-30 hours or until fully thawed. I then press them whole. It works very well and clean up of the press is a breeze. One thing I've found with pressing whole after freezing is...

Does anyone know where I can get unpasteurized fresh apple cider anywhere near Hamilton, Ontario? I've looked extensively online but I can't find what I'm looking for. It's not that I'm against using pasteurized juice for hard cider making but I can't get it to clear in a reasonable amount of...

I get what your saying. Here is a pic. You can see the glare off of the cider thats leaking down the side. It's a pin lock keg if that helps. It's just confusing that its leaking because it didn't leak for the first 2 days. I'm guessing it's because I took the line off of the liquid post...