Recent content by Krausen89

Thank you! i edited so video is now linked. i don't plan on recirculating, atleast during mashing. I will be adding it directly under the false bottom so no worries about catching up on the bag. i will def check them out!

Currently i am running a small heat element 1k-2k off a 120v 20amp( i think, i will have to check) with a basic SCR on a 15gal BK only doing 5 gal batches mostly BIAB with a false bottom covering the element. as of right now i am not getting a decent boil due to the weak element (and would like...

Campden (sulfite) may be more trouble than it's worth if you don't have a pH meter. It's not one-size-fits-all; the proper amount depends on pH. That is a great point. i was just trying to avoid pasteurizing. simmering about 185 for 30-45 mins which is what i have done in the past. i like...

so i tasted the product floating above the trub on my last bottle. i am hoping that after aging for 6-12 months it will mellow out significantly and this is just a product of it being new and dry. going to start another batch soon with the remainder on the tree. i would like to use campden tabs...

This was a test batch as i am not sure how these pears do making hard cider. they are delicious but not overly sweet and very juicy. (not sure what kind of pears) I just bottled 5 gallons and it fermented well. nice strong ferment from wild yeast. i was totally unprepared so i didnt have much to...

that is good to know about the wax. will that seal any leaks? i was planning on getting some food grade silicone to seal it up. yes i plan on using a car jack and will prob make some racks out of cedar. the posts are pressure treated. (old fence posts) and the trays walls are untreated white...

Built this small press for the pears out of scrap. It was a quick prototype. I notched the 4x4s with a chainsaw and nailed it all up. Tray is a piece of wood countertop. Not suree it will hold. Planning to use garbage disposal as i have in the past which hopefully i wont need to add too much...

I did read that, its only one gallon so i am just going to wait it out and see how it tastes. Hopefully its not too tart. I will just have to make another gallon or 2 when i get some more free time

So i decided to spend the time to make a one gallon batch of dandelion wine. I picked all the flowers, pulled all the petals off, steeped as my recipe called for, strain and filtered (twice) added the sugar, and then proceeded to put almost 4 tablespoons of acid blend in (recipe calls for 4...

Yea it def did. No pectic enzyme atleast yet... I usually do with cider but didnt have any with me. Only been sitting for 1 week so far, so it should clear up another week or 2. Like. Said the one v on the left was the second one and the must got stirred up during the siphon of that one

The one on the left was the second one if you can tell there is more sediment settling out than the one on the right

Quite delicious after back sweetening a little sample. Still very thick and had quite a time trying to siphon the "sludge" of the apple butter through. Will rack again in another week

This does sound delicious. About how much did you get after the trub? Going to try to get to mine tomorrow

Recipe that i created from gunslingers graff 1- 3.3lbs can muntons wheat lme 16oz crystal 120L 12oz special B 8oz roasted barley 8oz cherrywood smoked 4oz munich Cider from crab apples 1oz centennial @60min 1oz cascade @60min 1.5 cascade @20min

I made spiced apple butter and used it in a 2 gal cider both must and apple butter were made with crab apples (atleast i think thats what kind they are)