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Thanks I'll have to give that a try. Hoping it works, the kegerator is in rough shape as I bought it used but its the same model my dad had when I was growing up so I'd like to keep it running if possible.

OK heres my situation and I'm hoping someone that knows a little more about these things can give me some advice. I have an older BM23, with the fake wood grain paneling on the outside. I bought it almost 2 years ago off craigslist. When I got it home and plugged it in, I noticed it was...

I bet that would be awesome as well, just have to use more fresh hibiscus as I'm sure they weigh about twice as much as the dried ones. I decided to make this because hibiscus are common where I'm from in florida we had bushes outside our house growing up. Iguanas would eat them like crazy...

Day 1 a few hours in. Yeast hasn't taken off yet. Might have to bring it up from the basement since spring hasn't really hit yet it's still chilly down there.

I just started a hibiscus wine based on jack Keller's recipe. Finally breaking in the 3 gallon better bottle I got this Christmas. Recipe: Batch size: 3 gallons 5.35 ounces of dried hibiscus flowers ( I didnt weigh them when I bought them so this was what I ended up with was going for 6...

Might be to much tanin in the wine since you added it and it would of absorbed from the wood as well. Just my thoughts, probably best to do one or the other and not both. But I haven't wood aged anything yet, just what i read from some other posts and methods. 2 years is a long time, I don't...

Took a look at the videos last night. Pretty good, like your wine shelf to. I had a question, the largest fermenter I have is a 7.9 gallon bucket. Think that would work with this much fruit? I see you used at least a 10 gallon one.

Just wondering how this came out? I want to make a dry oaked version of Edwort's apfelwein with a slight higher abv and this seems fairly close.

Awesome name, can't get to the youtube links from work but its definitely something i'll have to check out.

Thanks! I'm sure the hotness will age out, might take the better part of year though :(

FF500 you my have mentioned this but I didn't see it. Did you add the acid blend after fermentation stopped? And how much sugar did you use to backsweeten? I have all the ingredients except the yeast, and will be freeing up a carboy this weekend so I'm finally going to get mine started.

Just ordered a sixpack of mango pulp cans. Can't wait to get this one started.

Sweet setup, i have the same barley crusher and after cranking my way through a double grind for 12lbs of grain this weekend I need something like this. My current drill almost burnt out when I tried to hook it up to the grain mill and didn't move it an inch. To bad I don't have the space to...

Just brewed this today for the 2nd time BIAB. First time I had similiar low efficiency. This time I double crushed, and ended up with 5 gallons @ 1.052. So not spot on considering the recipe is for 5.5 gallons but double crushing definitely helped efficiency.

NYCBrewGuy If your still on this forum How did this come out after it had bottle conditioned? Looking for a Dunkleweizen recipe to break in the new grain mill I got for Xmas and this one sounds good.

Batch # 1, pasteurize when it carbs up to where you want it. Batch #2. While pasteurizing won't hurt it you've already added campden and sorbate so its kind of overkill. Theres lots of threads on here about backsweetening using those two to stop fermentation from reoccurring.

You should be fine, I used that same yeast in the Cran-Apple cider I just made and it looked the same at first and lasted almost two weeks before it started to calm down.

Be careful when you do pasteurize them. I had a similar thing happen with a cran apple cider i just pasteurized last night, meant to do it on Saturday but got busy, and I had a few bottles explode. Its a bit scary after they start popping and your moving them in and out of the hot water. Only...

As long as the gravity keeps dropping your usually good. Depending on which strain of champagne yeast your using the temp might be a little low and that could be causing the slow ferment. Trying keeping at 60 degrees and above if possible. 50 is a little low.

I'd just use the campden, bringing the cider up in temp can cause other issues. Pectin can cause haziness in the finished product from what I've read.