Recent content by phred_02

If you open up an electrical panel, you will notice that the neutral bar and the ground bar are either the same, or tied together. Most 240 devices have no need for a neutral. The ground is just for safety and the two out of phase hots will provide the 240. However in your case it appears...

Would the plastic champagne corks and wire cages work? Those can just be inserted with your hand, and don't cost much. Steve

As far as the comment about using a garbage disposal. It is possible to use one however in my research I found many problems with the idea. First of all, a garbage disposal is not designed to operate continuously so you can have issues with it over-heating. I personally don't really like the...

Last year I build an apple grinder and press. The apple grinder I built was inspired by this one Building an Apple Grinder The press I made was something along the lines of the one that SegmentedMonkey posted, however it didn't look as nice. The grinder worked great, I was really pleased...

By looking at your pictures I think you walls are made from 2x3s or 2x6s ripped in half. These should be more than strong enough for your project. The only down side is you don't have as much room for insulation. However you could fur them out with 2x2s to get more insulation space. Steve

I would guess that is has fermented, and it is probably quite good. I had a half gallon of fresh squeezed cider that got forgotten in the fridge. When I found it, the cider was nicely carbonated and had fermented quite a bit. I drank it and enjoyed it. The experience made me think about...

It is not going to ferment very fast in the fridge :). Seriously, there is no reason to refrigerate it until it is ready to drink, it will just slow the entire clearing and aging process down.

I think it might be a reaction to the campden tablets. I had a similar problem once when I was making rhubarb wine. I was juicing the rhubarb and adding it to a bucket in which I had already crushed the campden tablets. The juice was a nice pink color when I it came out of the rhubarb...

You could look at Alexander's Concentrates : NORTHERN BREWER: Wine Ingredients Seems like they are reasonably priced, however I have never tried them. Steve

Neither, they are crown cappers. You can put crown caps on champagne bottles. As others have said; if you have beer bottles handy, use them.

When you make drinks with this high of alcohol it will always be a little "hot" to start with. The best thing you can do is let it age for 6 - 12 months. As far as the cranberry and raspberry being a little tart. If it still tastes that way after it is done aging it you should consider...

I typically use potassium sorbate to stabilize my ciders and wine. I don't really notice much of a taste from it, but maybe it is just me. In theory cold crashing should cause all of the yeast to settle out in a relatively short amount of time. However I have never tried it YMMV. Another...

I think bargainfittings is right, it would be a little hard on the machine. But other than that I don't see any reason why it wouldn't work. Maybe if your juicer is still under warranty :-)

What you are making is more of an apple wine than an apple cider. When you get into that high of alcohol contents it can take quite some time for fermentation to finish. I usually let my fruit wines sit in the primary for a week or so until fermentation has slowed and then move to a glass...

I'm not talking about lactose or splenda. I'm talking about back sweetening with either beet, cane, or corn sugar. Maybe it's just me, but I can't taste the difference between cider with residual sugar and cider that has been back sweetened with cane or beet sugar. After all, many people...