Recent content by KSMICT

Except for an Apfelwein, all of my experience has been with kits from the LHBS. Personally I think that (at least with the kits and that one recipe) wine is a little easier than Beer. It takes a little aging time, but the only effort that requires is some patience and self control. I...

I did some brewing and wine making a few years ago, then got busy with life. Now I'm single :ban: and my youngest son just turned 18 :mug: So... Now I'm getting back into the hobby with a vengance. I have a fresh batch of wine bottled, an Irish stout almost done and am upgrading my kegging...

Attaching pictures of the tops of the Kegs, and the spear that i have from my other 1/6th barrel (which fits in the new ones)

I have acquired two 1/6 barrels. The previous owner had removed and discarded the spear/valve assembly from both. Anyone done or doing a keggle conversion and have left over spear assembly? I believe the spear is the same in the 1/6th barrel as it is in the 1/2 barrel (standard keg) so either...

Well, heres how I add it... Running Total: 1063 23L is just a hair over 6 Gal so... Running Total: 1069 So I come up with a running total of: 1074

Other than resistance (% ABV that the yeasties can tolerate) what noticible changes wold different yeasts have? I assume:cross: a less resilient yeast would die off at a lower ABV, leaving a sweeter end product, but are there other factors that I am ignoran of? N00b here, please no flames.

Interesting, I wonder if that is the yeast causing the sulpher smell, check this link H2S = Hydrogen Sulfide

OK, OK, I get it. Temp is apporx 70-75 Sugar was table sugar (I couldn't find corn sugar) Yeast was Lalvin EC-1118 (Have some lying around) and as long as I'm confessing, I used applejuice concentrate, not fresh juice. :o I have the glass carboy sitting on my desk, and have...

How long did it take for fermentation to get this radical? I am 24 hrs in and have a steady 1-2 sec bubbles in the airlock and can see activity, but nothing this explosive

My fears were all for naught. bubling away at 1-2 per sec. :ban:

Duhh, ok. I didn't even think about the possibility of adding it later. I guess I could get it started tonight and get the DME tomorrow. Thanks again

This was EASY!!! One question (and I think I know the answer) I cheated a bit and used frozen concentrate rather than bottled juice. I don't see that being a problem, my question is (Dumb I know) but the concentrate was still semi frozen (wanted to get started as soon as I got home from...

I just got my first batch of 5 gal going, so that makes the running total 875.5 :ban: :rockin: :tank:

Thank you!! Thank you also. I assume from your reply that even the extra light liquid extract will make it darker? Hmm, I don't mind the idea, but I'm sort of doing this for SWMBO and she might have an aversion. I'll have to think about it. BTW, I do plan on folowing your suggestions...

Ok, its brew day here! (My first and a lot on the plate) I am going to start three (Complelty) different brew projects today and tomorrow, a 5gal IPA kit, a 5gal batch of Ed's Apfelwein and a 5 gal batch of hard lemonade (see below) My problem is, the recipie (Below) calls for 1 lb of DME...