Recent content by nessus

I took a pie pan and shaped it so the outer edge was slightly lower than the center. I cut a hole in the center that was slightly smaller than the Carboy hole. I sanitized with bleach and then shaved about an inch of c02 into small slivers and moved them to the edge of the pan. I added some...

http://www.winemakermag.com/stories/wizard/article/5-Mr%20Wizard/1027-would-you-recommend-using-dry-ice-to-control-the-temperature-of-must an article I found. I'm going to do a test run of dry ice today. I think the biggest hazard is not controlling the gas escape and causing a Carboy bomb...

Thanks for the replies everyone. I am on a tight budget and currently only have a couple 5 gal carboys and about 10 1 gal carboys. Should I break up the wine to age in the smaller carboys after primary? How drastic of an effect would the dry ice have on the wine?

Hey all, I have been wondering about ways to minimize headspace in my carboys after primary and my last blueberry wine suffered because I didn't remove the oxygen from the headspace. After looking around, I see quite a number of people using c02 machines or various pumps to remove the problem...

Ah you're right, sorry about the wrong wordage.

I'm not sure about how high your abv will get but 1118 can easily reach 20%, do you this to be a sweet melomel or a dry one? If you are using real fruit use the pectin enzyme, freeze-thaw-freeze-thaw method to help get the sugars out and prevent a pectin haze later on. Any time you heat the...

I have been making mead for about 2 years now and have made only show meads, so that's what I'll give tips on. Generally speaking, you don't want to boil the honey as you lose the nuances of the taste when it gets heated. Because honey is already bacterostatic(sp?) you don't have to worry...

@midfielder it's been about 15 days. I did my mash between 140-150. I had an efficiency of 70%. I have been checking the gravity over the past three days.

Most of the Juices I use for my cysers come from our local "whole foods" like store. Anything that isnt see through is most likely a winner.

I've been brewing now for the about a year doing all kinds of stuff but this really has me stumped. I am attempting to make ~3 gallons of Southern Tier Creme Brulee Stout clone with all grain. I used: 9.5 lbs of 2-row pale 2.5 lbs of caramel 120L .3lbs of lactose and Columbus and horizon...