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Yea... if it still feels like it's burning you could be having an allergic reaction to something. Ever been allergic to apples? Allergic to sorbates? Might be time to see the doc if it still doesn't feel right. Especially if it feels like an acid/chemical burn.

Recipe looks good. The 1116 will probably take it dry (under 1.000), but you can always back sweeten to taste. It'll probably take a week or two to finish fermenting. Looking at bubbles in the airlock isn't exactly the best way to tell if something is done fermenting or not. Once activity seems...

If you wanted to showcase the color and clarity of the Skeeter Pee, I would use clear bottles. If you wanted to just bottle it like a white, I would use the green Burgundy bottles. For single servings (more or less depending on ABV), you could always bottle it in 12 oz beer bottles. Pretty much...

I was wondering about that too. I was going to ask a) how 5 gallons were going to cover that much and b) what you were going to put 79 lbs into to rack onto. Not sure how sweet/flavorful the pear juice concentrate is (or how much), but just remember that it'll be easier to add more then to take...

I know a while back I found some "make your own" tea bags at a specialty grocery by me (Whole Foods Market, not sure what would be similar). Anyways, it was an empty tea bag that had two of its edges unsealed. You put whatever you wanted to steep in the bag and then you sealed the two edges shut...

Started a batch of strawberry vanilla melomel just shy of a month ago. Recipe was: 16 lbs fresh strawberries, stemmed 12 lbs Kirkland honey 3 gallons water 8 grams Lalvin DV-10 No heat/boil. Just mixed the honey and water together. Mashed the strawberries with a potato masher. Poured...

+10 = 23017.5

If I had to guess, if it was added in the reverse order that the negatively charged Kieselsol are trying to bond to the yeast like they're supposed too, but with the Chitosan in the mix it is bonding together in smaller clumps (therefore causing the cloudiness). Maybe a second round would clear...

Real quick, because I have to get going... The honey does retain the volume when dissolved into the water. If I remember correctly right now 12 pounds of honey is equal to about 1 gallon. So 15 pounds of honey would come out to 1 1/4 gallons. If you're going to buy a jug of spring water from the...

Sounds like it could be tasty. However I don't think that back sweetening with honey would push it into the mead category. Think you'd have to ferment it with honey. Which could also be interesting to try. We could name it... "Skeeter-Bee".

Alright... We're definately on track to go live and open to the public on Monday the 29th. The new bar top is getting installed over the weekend so that is going to be brand new on Monday as well. There are pics of the place up online on their Facebook page. We also had our first day of soft...

You probably could skim off the pulp, but I would keep it on for the time being. Also, if it is just floating on the top, you could just make sure you rack from underneath the cap and stop before it starts sucking the pulp up. Personally when I do fruit in a primary (and if I ever wind up doing...

I'm with Yooper on this one. Sounds kind of disgusting. Maybe if you used just a touch it might help. 1 teaspoon per bottle will be too much in my opinion. But pour some in a glass and sprinkle just a touch in and see what happens. You might enjoy it. Also, I would recommend using salt without...

Now that I live out in Antioch, I've been to the store in Concord quite a few times. The guys there are great! If I've ever needed help I can just ask. They don't try to sell you on stuff you don't need. They might mention a few things that will help, but they're not pushy on anything. Which...

I think AG would be best. Especially when you figure that you'll be making 100s of gallons of a certain beer. When you get the set-up for your location or if you partner with a local brewery then I think AG would be the easier and more efficient option.

Chad is indeed our cicerone (beer guy/beer sommolier). I was talking to him earlier today and I guess he just did a piece on the show yesterday about us. The menu is seasonally inspired, American comfort food. It doesn't mention it on the website, but the produce is going to be either local or...

There is a new gastropub opening up in Pleasanton, CA. It's called Handles on Main and will be located at 855 Main St, Pleasanton. They'll be featuring 30 craft beers on tap as well as 8+ wines on tap as well. The chef is preparing seasonal, local fare in the kitchen that should be a hit as...

There's a new gastropub opening up in Pleasanton called Handles on Main. 30 craft beers on tap, 8+ wines on tap, and seasonal, local food coming out of the kitchen. Looking like August 29th will be the grand opening.

Also you should check out Pappers stove top pasteurizing thread. He carbonates to where he wants it and then pasteurizes to make sure it doesn't continue. People also have done it when they backsweeten and don't want it to carbonate. Worth a shot to check out.

From what I recall, if you're going to carbonate with sugar, then it is one ounce per gallon. If you are going to carbonate with concentrate, look at the package and see how many grams of sugar are in each ounce. You'll want to add 28-30 grams of sugar from the concentrate per gallon of cider...