Recent content by Sprawl

Has anyone made SP in a bucket rather than glass carboy? I've had lemon juice etch my plastic measuring cups from the acidity and would hate to ruin my wine-making bucket.

Hi all, I bottled my first Joe's Quick Grape Mead two days ago and am concerned about it carbing in the bottle. Are bottle bombs an issue with wine bottles and corks? Will pasteurizing similar to cider work? I don't use Campden tablets or sodium metabisulfite.

I'll throw out some love for the Big Steel Keg. Have done tons on it: smoked pork shoulders, briskets, whole chickens, nuts, ham, bacon, Canadian bacon... also done countless burgers and chicken thighs/breasts, wings, did a leg of lamb, a couple racks of lamb, stuffed Cornish game hen, steaks...

I did essentially the same thing and just bottled. Half gallon cider underway mixed with half pineapple. Yeast went wild and messy for a few days. It turned out pretty sour. I back sweetened with more pineapple juice and about 2 tsp vanilla extract. It's drinkable but not one I'll repeat.