Recent content by Inodoro_Pereyra

I agree it's probably not gonna become particularly "good" (although with yeast you never know), but, at this point, I think if it ended being drinkable, that'd be a big improvement. After all, what does he have to lose? A batch of beer he can't drink?

Sorry for the bad news... Either way, if you're careful, you can bend it. Then again, if you have an easier option, I'd go for it.:mug:

Sory. No engliss...

Hmmm...and here I thought the first apple was produced in California, in the '70s...

People usually give way too much credit to alcohol. What's the %ABV of your beers? 5%? 6%? That's not enough alcohol to even kill baker's yeast, let alone the wild yeast and bacteria that might be present on the fruit. On the other hand, wine is rotten fruit, and beer is rotten grain. I'm...

Well, are you?

You can bend it, as long as you don't kink the outer tube. A heating element is a metal tube (normally a seamless SS tube), with a resistor wire running down the center, full of borosilicate sand and sealed at the ends. When manufacturing them, the wire (normally NiChrome, sometimes...

Ouch! I just did. Turns out I've been doing it wrong all these years...:o:o Thanks for letting me know. Dj: you were right, I was wrong. Sorry.

Shhhh...damn...! :eek: :( It would've been nice to go live in a place like that... Can you imagine, making your brew with fresh fruit, just off the plant?:drunk:

5 Campden tablets???:eek: 1 Campden tablet is good for 5 gallons!!! The way I see it, the Campden tablets couldn't kill the yeast on their own, and the concentrate you added got fermented into a high alcohol hooch. You need to kill the yeast with potassium sorbate (do not use a Ton...

I knew about not mixing the krausen in again, but, the thing is, if you look at the pictures, it seems the "nastiness" stayed stuck to the glass. The fact is I didn't really "shake it", but more like I gently swirled it a bit. Of course I won't know until I taste it, but I'm fairly confident...

Ok, possible dumb question here. Being that with yeasts like Montrachet or Pasteur Champagne you can easily get to 18% ABV or more, what would be the advantage of freeze concentrating (;)) a low alcohol cider, vs. making a high alcohol cider from the get go? Also, for what I read, freeze...

Bridge over troubled waters. Simon & Garfunkel.

Ok, so, a few days ago, I decided to make a mini batch of improvised mead. You can read the details here. Now, as you can read in that thread, that batch was kinda weird from the beginning. Then, 48 Hrs from pitching the yeast, after a very strong fermentation, all signs of activity were gone...

What do you mean "we...in the US"? Aren't you from the "Republic of Texas"???:D:D