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Just go to the LHBS today.

+1 nice

It's just easier to follow how it's played out. It seems like a lot of steps but really it's not. Just whip the shat out of it couple times a day while its fermenting and it'll degas the so2 with no problem. Another good step would be to use a o2 set up. I use it with mine and works great.

Nope go for it!

Go buy a 5g bucket from the hardware store, I had to do the same thing.

Yeah you can just add the potassium metabisuphite and potassium sorbate. These will help stabilize and act as birth control in one lol. I have 5g that has been aging now for little over 5 months this way. Edit: it doesn't last long because its do good lol

What you could do is let it dry out, transfer to secondary and and add some kmeta and sorbate and let it bulk age for awhile(6-12 months). This will help it to mellow out and not be so harsh then back sweeten to taste and bottle. But if you create fusel alcohol it does take awhile to mellow out...

If you stop it at 1.034 that'll give you 12%abv and should be still sweet enough with out being rocket fuel. So your not screwed just don't ferment to hot( to cause fusel alcohol) or to long(to dry it out and create a higher abv) and you'll be good.

I think a LHBS should be for homebrewing only. I have 2 shops in town and 1 is a LHBS and a hydroponic shop. I don't want to grow pot, I want to brew beer and wine. The other is straight up home brewers. The owner also works for a local micro brewery as a brewer which is awesome in the fact he...

Ty, it was great, none of them believed me when I said "drink in moderation or you'd be belly up" they were all hammered lmao.

Had a BBQ last night and I served up my latest batch if SP to a few friends and family that has never had it before. I had 2g lemon-lime flavored and the rest original. Need less to say I have none left, it went over so well that I have orders for more from 6 different people. July 4th is gonna...

Get a new pail and keep that one for beer only.

Not to sure, but I think it's 2c sugar per 1pk of koolaide. So the sweeten would mirror that amount of sweetness. If you add 1pk per gallon that would equal 10c of sugar. Pull off a gallon and give it a try first and adjust the rest to match.

I have used the lemon lime unsweetened and not noticed really any extra tartness, but I also add 10 cups of sugar to back sweeten. Love it sweet! Goes great with ice tea lol

It is slow to start, give it another day or two.

I have used both the Real Leamon and the generic brands and I have to say there is a taste difference. But with that being said the starters, the yeast strains the inverted or not inverted sugars and the way you handle the SP will all have an affect in how it will taste.

+1

Lucky you, we have absolutely no dandelions here at all, and I think I have less than you in the freezer now. :(

Not to degas, yhat would oxidize your SP and it would be no good. but to introduce o2 yeah that would be fine. I use an airstone and introduce pure o2 to the SP while its fermenting.

I use a commercial chlorine sanitizer that I use in my restaurant an have had no issues. I just immerse for the minimum time allowed and air dry or use immediately. No chlorine smell or after taste noticeable.