Recent content by OdinOneEye

I really wouldn't go with this method. You want the yeast DEAD, not dormant. I've heard that some brewers will cheat using these fizzy tablets- they'll ferment out till their brew is dry and still, pitch one of these fizzy tabs into a beer bottle and cap it. The tab will dissolve and the...

I salute you, sir! Your noble sacrifice to the interests of science is an inspiration to us all!

R0xx0rz. Thanks

I've read somewhere that iodine solution makes for a good no-rinse sanitizer. Can anyone give me any more info on this, or if there's some iodine-based product out there?

If you've got a Whole Foods or something like that, they might have what you're looking for

Mmmm.... I'd stick with nonsweetened chocolate at first

Nutrient is fairly necessary, since honey is pretty much just pure sugar and has very few other naturally occurring nutrients anyway. It'll start your brew faster and your yeast will ferment slightly longer. Have fun! :ban: (dancing banana dancing banana)

Found this in Got Mead? 1.3 gallons (16lbs) GloryBee Wildflower Honey 10oz Ghirardelli's unsweetened cocoa powder. 4 gallons of bottled spring water Lalvin D254 (Rehydrated in goferm) I absolutely love what this yeast did for this batch!!!! 2 tsp (total) DAP - staggered additions over 1st...

Sooooo... nobody knows what a good complimentary herb/spice to mint would be? Speak up, lurkers

You can use a fining agent like isinglass or Irish moss- that's the most preferable way. Worst case scenario, you may have to filter it, but make that your last option.

I'm thinking about making a simple mint methyglyn -3 lb. honey -1 cup mint that's been infused -small handful of raisins -1 gallon of water -1 tsp citric acid -1 tsp yeast nutrient -K1-1116 wine yeast but it seems to me that making it strictly minty might not be the way to go- what...

Well... he could get some of those wine-in-a-box bags- those are cheap, hold about a gallon and keep oxygen out of wine... I know, I know- I'm feeding the idiot

Explain this "Black Rock Cider." What'd you put in it?

You got it, buddy. Get yer cider, get your yeast, get your nutrient, mebbe a little sugar and you're good to go. Have fun!

If you're just starting out with cider, try to find some pressed cider without any preservatives in it. It'll be a lot easier, a lot cheaper, a lot lighter and you'll get a better head for basic recipes before experimenting with blending your own apples. Remember that roughly 15 lb of apple= 1...