Recent content by pHBTa

I would like to revive this thread. In the last year I have halted all winemaking and switched over to beer making. Though I have made a few extract kits before and most of my pals have gone over to all grain, I have two young children and can't fathom spending hours boiling grains, so hacking...

February 2022 is the expiration. I used 3 campden tablets per bucket that were each 550 mg. You can see the photo comparison. Lighter foamier is the SafCider yeast. Darker red, unaffected juice is the Ec-1118. Close up shows that fine ground campden is still floating near the top. Just 5...

Well on the first pitch on the apple wine and cider it had been in my fridge for about two years. But the stuff I pitched in my cranberry projects, it was freshly purchased from the store, and since sales are way higher this year, I presume it was very fresh.

I have been making wine and beer on and off for at least a decade. This last year, and currently still, I am having some strange issues with yeasts on my ciders and wines. In fall, I had a cider and a wine off a fresh pressing of apples. Each 5 gallons, so I crushed 5 campden tablets in each...

Project tossed for now. :( At least my Cardamom Apple Cider is doing well, and my new Grapefruit wine is going to get better attention from me now that my projects in process are down from 5 to 2.

I'm making the Turbo Yeast myself. I went with the package instructions to get 20%. Something happened, but things have stopped happening in the last few weeks. What I currently have, and this has been true for the last 4 weeks, is a very sweet, yellowish syrup with what tastes like less than 5%...

I was just working on an oatmeal stout kit today as well, and am having a similar problem of it tasting a bit sour -- more sour than I'd expect. But then again, what I've learned is that beer never quite taste like beer until it gets carbonated. In my case, it is awaiting a final racking and...

Oh, and I had implied, but forgot to mention that for the forseeable forever, I do NOT forsee myself getting into distilling, as, like I said, I think 40% alcohol is kinda gross on it's own, and I always mix.

I have been making wine for 7 years, beer for 2, and recently started getting into Liqueur making. Problem is, I live in Canada where vodka and everclear are not cheap. So I'm thinking of using Liquor Quik alcohol (20%) to make liqueuers, since I don't really like 40% liqueurs anyway. Does...