Recent content by JRGlobis

What did you back sweeten with, and roughly how much?

Update: Took about a 4 oz room temp sample from the vey top of the keg using a sanitized turkey baster as a sort of “thief”. Didn’t seem to have any off flavors, and to my disappointment was actually somewhat flavorless. Very light honey notes, zero raspberry, and almost no sweetness. Also very...

LOL. Overthinking things is my curse unfortunately...

Outstanding info my friend. Thanks! I’m going to taste it today and see where it’s at. Fingers crossed.

After I added the raspberry purée, I force carbbed it, made sure to purge any oxygen, and left it for 7 months. It was a panic move due to bad planning and lack of experience. I didn’t realize fruit should only sit for two weeks. But hey, now I know! If it is bitter, is there any way to bring it...

I haven’t considered that option, however I would still have concerns about poppit valve or ball valve obstructions if pulling liquid from the very bottom. Thoughts?

Correction, repressurize

Ok so I think I have a solid plan here guys. I’m going to siphon off the majority of the sediment until I can get clear liquid. I’m then going to use the floating dip tube and a beer gun to fill some bottles for aging. (On that note, should I add conditioning tabs?) I’ll then purge and...

I like the idea of two short gas tubes, one for gas in, and the floating dip tube for the liquid out. I think this meets the minimum criteria for getting the most liquid out without disturbing the sediment (or is it referred to lees) too much. as far as bottling, any recommendations on guns I...

Should I just cut the tube I have now then? I could probably get a gauge on how deep the sediment is by thieving with a long silicone tube and cutting the dip tube to match?

Ok that makes sense. I found a floating dip tube for $15 bucks the I’m going to give a shot. I’ll keep y’all updated.

I really don’t know either. I guess I assumed any oxygenation of any fermented liquid after or during conditioning is bad to go. Here to learn as well though.

That’s the move dude! I didn’t even know those existed! Anyone have any experience with these?

I I’m not the best at racking with no bubbles.....the thing I’m worried about with that method would be introducing any unnecessary oxygen into the mead.