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I'd recommend a half pack of champagne yeast each to ensure there is enough healthy yeast for carbonation. I hope both turn out as you hoped for.

Where did the eating sake lees come from? For separation of lees and sake almost anything will work. As long as you have a fairly fine mesh/strainer to contain the lees it will work. I use 5 gallon paint strainer bags and weights between two nesting plastic tubs. Holes in the bottom of the...

kcinpdx, tell us about your "commercial endeavor". The Portland market is a tough one, tell us about your endeavor so we can support you.

Interested to see what people say. Perhaps- why not?

Easy answer to reviving this old thread is to not make a high gravity starter. Aim for 1.040 or so. You need to know the gravity of the 72oz of wort to figure out a dilution factor to get a volume with 1.040 if the gravity is higher than that, or the amount you need to boil it down to get to...

Use an online calculator to determine the grams of carbs in the beer you are drinking and compensate. Typically about enough insulin to cover about half your carbs in the beer is enough because the alcohol in beer inhibits glycogenolysis and gluconeogenesis.

Temperature of the azotrope (?) of alcohol, water, and solids will determine how high an ABV you can obtain. It's been a while since I looked this up, but if memory serves me right most deep freezers will get you to 25-28% alcohol.

Boiling point of methanol=148.46° fahrenheit Boiling point of ethanol=173.07° fahrenheit. Boiling points may be different in a water/sugar/alcohol mixture, though. I'll agree with the above- if you conduct a good fermentation there should be only small amounts of methanol and freeze...

[EDIT: Corrected quoted text reference, missing quote resulted in some misunderstandings -Mod] Master brewing cheap before spending a ton of money. Then, you can figure out if you want to go down the rabbit hole. Very good to great beer can be brewed cheaply with good strategies. BIAB can turn...

Congratulations on the ingenuity! 800 total watts may not be much heating power. It could take a long time to heat or boil, what volumes are you going to be using? You will have to post some pictures of the rig.

You can just wait 4-6 weeks, or more, and see how it turns out. If bad, chalk it up to experience. If good, keep notes and replicate. Every ferment is a little different and many turn out if you are patient. Some liquify fast, some slow.

Per above, nutrients. Other possibility is buffering the acidity in the juice.

Boy, I had to look up what that fruit is. Wikipedia description makes me not even consider making wine out of it... It can't hurt to wait, but not sure if it will turn into something better. Have you heard of other people making wine with it?

I feel lucky in the Pacific NW/Oregon. Lots of great beers. Certainly, not all are great, though. When I travel, though, I feel the OP- lots of either not good or not so great beers out there. Many factors, probably, as mentioned. As we get more breweries that percentage of bad brewers will...

Have you checked the gravity again? That might help figure this out. Perhaps fermentation is started but not apparent. Also, that gravity seems really high for bottled juice... I would expect more in the 1.040-1.050 range. Did you add sugar to the juice?

Could you give us a more detailed recipe?

Per above, give the Westmalle yeast lots of headspace- I usually can ferment about 4 gallons in a 5 gallon carboy with temp around 64 and avoid any or very much blowoff. Fermentation temp can get out of hand really fast once it gets started fermenting aggressively. That yeast also likes to be...

Cojoiners, fusel alcohols, and aldehydes are what cause hangovers, so I assumed the OP was referring to hangovers.

Pitch enough (healthy) yeast, ferment at appropriate temperature for yeast, allow yeast to settle out before bottling or kegging and you get a better tasting, "cleaner" beer. Could you post one of your previous recipes that gave you unwanted byproducts and hangovers? That might help us out to...

I leave my beers in fermenter until I feel like bottling or kegging. Stable FG. Varies from 14 days up to 8 weeks I never secondary.