Recent content by nobble1430

My Local supplier tried to crush some oat malt for me. He said I should crush it extra with a mortar and pedistal when I got home. This is the first time I've used the oat malt and must admit it doesnt look as crushed as the normal grains I've used. He did run it several times thru his mill for...

Anything with thrush i would keep away from your mead LOL :rockin:

What do you all top off your cider with? Prob going to go shopping for some glass marbles/stones to fill up the space differential. That seems safest as I don't want to add any contaminants acidentally. Also my local apple orchard started putting potassium sorbate in thier cider. Doh luckily...

Meant must. I don't have an airlock that will fit a wine bottle so I may just try the old saranwrap trick and when it settles out I can cap it and throw it in the fridge?

Making a pear wine from fruit. My question is recipe said move from primary to secondary when fermentation begins to subside (3-5 days). Well I took an SG and then another hydrometer reading while transfering. It was 1.090 SG and 1.040 still at transfer. Question1: Should I have waited...

Lots of apples here so i decided to brew up some cider. Never brewed anything before but my father makes wines so he is helping me get started and intro'd me to the local HB Shop. I have found tons of info here origanally got here thru google search. More of a wine guy then a beer guy but...

I know after thought was i shoulda took pictures. I did some reading and got hooked up with local brew supply shot did all the sanitizing with a one step sanitizer, using the airlocks ect.. Not wild yeast the two one gallons i used champagne yeast(forgot to save the bag so not sure what...

I am making cider from apples. So far I have got 7 gallons of cider (5gal carboy & 2 - 1gal jugs) fermenting away in the basement. Here is the plan - Wait one week after primary fermentation completes then rack the cider. Questions 1- how long should i leave it before bottling? (guessing...