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yeast was K1-V1116 I'll check what the water to sugar ratio was when I get home, but it was around the 10% ABV mark if I remember

heh. Ohio, USA. I'm just trying different types of brews and styles to make. You never know what you will find or learn

Never had hard seltzer, so I don't know if its the same

I made some Kilju, and got it pretty clear by just letting it sit and settle (glass in front). It tasted....kinda bland actually. But I was prepared and had some fruit to squeeze and add into the mix. Kilju takes fruit juice pretty well. I tried orange, lime, lemon and some grenadine. Might...

My favorite recipe (so far) blends granulated sugar and dark brown

Most of the stuff I brew can age a year or so before I get concerned. Not that anything makes it that far

A while back, I did a sugar experiment with cider. I did a granulated sugar vs brown. I was interesting (enough to want to do it again including molasses and a few others). Anyway, after tasting them individually, and tried some blends and really liked the results.

howdy. Probably just splitting hairs, but what date do you use to determine how old a brew is? Brew date? Bottle date? Something else? Mostly just curious. Most of the stuff I brew takes over a month to finish

hmmm....ok. Maybe next time I will just spoon out a bit instead of using the whole thing. Thanks

howdy, I've made a batch (cider) where I am re-using the yeast cake from the previous batch. I literally pumped out my cider and put apple juice on top of the sediment. Fermentation is going well, but I got to thinking.... Will the yeast cake continue to grow? How often can I re-use a yeast...

hey, Just wondering if there is a good guide on various types of sediment that occurs during brewing. Specifically, I'm looking for something that occurs after racking or bottling, but any info is useful. Basically, I'm on the quest for a sediment free mead cider. Thanks

slippery thing fell out of my hand trying to fish it out of my sample +1 2353

got a book on brewing mead. looks handy

I 'built' a filter setup to screen my mead/cider of sediment and yeast. It uses a home water filter, with various connectors to adapt the hose connections to my brewing hoses. I have two filters I use. A 5 micron filter I use after I have racked off the intial sediment/yeast. Then I use a 0.5...

my cider is still and backsweetened has anyone tried pasteurizing with a airlock? In theory this would allow gas to vent off and control liquid/alcohol loss

howdy. I read the sticky and I'm ready to try it, but a few questions.... The sticky used capped bottles, where I use corks. Will this matter or will I have to dodge flying corks? Since a closed bottle is a closed system, pasteurization won't affect my ABV, right? Thanks in advance

ah, ok. good to know. Thanks for the info

Did I chose the wrong sub-forum?

sorry <- new guy

Howdy. I'm reading about Pasteurizing home brew and I'm wondering what peoples experiences are. I primarily brew mead and cider, using wine bottles and corks. Does this affect the brew in anyway? (flavor, ABV,etc) Any bad experiences? Any tips?