With CO2 you can tell how much you have based on weight. The pressure is useless because most of its liquid. With nitrogen and beer gas there’s no liquid so the pressure actually tells you how much is less and the weight is useless.
Sulfur comes from stressed yeast. Put your recipe into meadtools.com and it’ll show you the nutrients you need to keep your yeast strain happy and healthy.
It’s not cheating! That’s what the commercial guys would do in a second if they were allowed to.
Check out skeeter pee recipes! It’s really good. I also made the dragons blood variant, and am about to rack a tart cherry limeade.
It’s been said before, but the only reason hard seltzers are brewed is because they are considered a beer for tax reasons. For home, take some vodka and flavoring and add it to carbonated water… also search for keg cocktails :-)
Greetings from Gloucester Township! We have a local club called south jersey fermentation club that meets in various locations, July was in Atco. Many of us try to order from Fermented, love2brew, or Bobby here.
I can never get this to work. I transfer 1/3 or so then it stops. I start it again and it does not but stops again. In the end I just need to push with co2.