Recent content by KBradt83

I need an 8 tap draft system for a non-profit. Faucets, shanks, tower or wall mount, manifold. This can be two 4 tap setups.

I made 1 batch of hopped cider and I think it turned out fine. I personally don't like big hop flavor so I took it easy on the dry hopping. This isn't very sweet and has a light hint of hops. Here is the very basic recipe: 5 gallons fermented still hard cider (filtered) 1 can of FAJC...

Beyond the reduced timing, I supposed it's a matter of opinion. I bottled a hopped cider last night and felt I didn't get the over-fizz I normally get from the slow method. Clearly there are many other variables involved but I tried to keep everything else the same. I also thought the...

I went ahead and bought the lid with the .5 micron carb stone. I'm very happy with the purchase. The carbonation is better than the set and forget and it only took 24 hours at 14 lbs.

What is the best way to produce a 5-6% ABV version of this recipe?

The stone barb I found was 1/4" and the plastic replacement gas dip tube was 1/4". It should all fit, theoretically, if you have to replace the tube. Any thoughts on using the stone for serving? Any ideas on how to rig this up for a Sanke keg?

I like what you are thinking. Is there any difference between attaching to the gas dip tube or the modified lid? The stone is $10, $2 for hose, $2 for clamps, $4 for a replacement gas dip tube (if needed).

Thank you! I figured out where I read 1 hour...it was a Quickcarb unit. I'll probably be buying the carb stone unit. Seems like a cheap way to save a week carbing!

I read 1 hour for 5 gallons

The reviews for the cheap ones on amazon are pretty bad. Sealing issues

I'm not going to endorse the website selling it. spoiler alert: they sell 51% of all online sales in the USA

Anyone have experience with using one of these? Looks like there are .5, 1, and 2 micron stones. It says it carbs 5 gallons in about an hour

I'm making a habanero cooking wine right now. It...is...hot! (14%, ph: 3.6) Anyone have a chicken marinade recipe that could use this? Any other recipes jump into anyone's mind?

Let me take a step back. The FAJC is for back sweetening. My base will be either a cider blend from a local orchard or just Kirkland apple juice. My ABV should be around 7%. The ciders I make now are lacking depth and taste empty. I'm trying to find a good recipe to add something to the middle.

Planning on Safcider I think. I'm open to suggestions.