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  1. M

    yeast?

    Thanks DBhomebrew Why do they have to rename things? Change made.
  2. M

    yeast?

    As I said it used to be standard practice. Besides it would be nice to know that the yeast works. How do you make yest nutrients? I read something about adding nutritional or bread yeast when doing the 'invert'ing.
  3. M

    yeast?

    This is about yeast, but not any particular product (beer, wine, cider). I hope this is the correct place for this question, rather than cross-posting to all the sub-forums. If there is a better place for this, please let me know or go ahead and move it. Older books always seem to require...
  4. M

    Low sugar content this season … chaptalize?

    OT: how many apples did you press to get 15 US gallons?
  5. M

    bottles for heat pasteurization?

    But, was it still sufficiently carbonated, when you opened it?
  6. M

    bottles for heat pasteurization?

    Off Topic: has anyone tried cold pasteurization? A 3 vol CO2 bottle @ 0C is about 12psi. Then open the bottle add sweet and preservative, seal again. When it gets to 25C, it will still have about 30psi. I know, chemicals. Just a thought.
  7. M

    bottles for heat pasteurization?

    Thanks Chalky, I don't expect bottle bombs, my point was that PET and Grolsch bottles have an extra degree of safety. PET because, well, they are not glass; and Grolsch in theory the seal will give in before the bottle explodes. If the seal fails at 100+psi then there is still that much pressure...
  8. M

    bottles for heat pasteurization?

    Sorry if this has been answered somewhere. I've got some scavenged bottles, but they are all twist tops. I'd rather get a fizzer than a glass "bottle bomb". Looking at the brew shops, PET bottles are easy to get. Will they will take the pressures involved? Alternatively I can get Grolsch...
  9. M

    [barley whiskey] Do you taste what you put into the still?

    Thanks for that. I'm a bit confused about the difference between dextrins and starch, something to do with how the bonds are formed. Way beyond my chemistry abilities. So dextrins are sweet tasting and not fermentable? Do distillers attempt to reduce dextrins, whereas beer makers favour them?
  10. M

    [barley whiskey] Do you taste what you put into the still?

    I know that, I was asking about UNHOPPED Ale. Isn't that what you make to distill?
  11. M

    [barley whiskey] Do you taste what you put into the still?

    What does it taste like? This question comes up from time to time in the beer brewing forums. The general consensus is that it is terribly sweet and tastes foul. BUT I figure it would have to taste pretty damn good if you are going to distill it. I am assuming that you have been brewing beer...
  12. M

    Tool to measure abv?

    I'm not sure, but since no one else has responded, I'll throw in my 2c worth, Before the ferment, the alcohol value on the hydrometer assumes only sugar and water, and that all of the sugar is fermented. What is left, alcohol and water, would have a SG less than 1.000 So if the ferment ends at...
  13. M

    Tool to measure abv?

    Oops, I missed that. My "math" brain took over. It knows nothing about practicality.
  14. M

    Tool to measure abv?

    Thank you for that explanation. And for your later links, It is always nice to have an explanation for one's gut feeling. I can see my solution for the OP was a bit too simplistic. Hey Bob, where did you get your figures from? I used this site , but their figures don't agree with yours; and...
  15. M

    Tool to measure abv?

    OK I know this thread is 2 years old, but I think my questions fit here. I'm a bit lost. Assuming the unfermented mix is just dextrose and water, because I don't know how all the other stuff affects a hydrometer. If the brew is fermented to absolutely dry, isn't the SG related to the alcohol...
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