Search results

Probably best to replace it. Never even knew they had rebuild kits.

Do you have an output valve on the regulator? Might help isolate where it’s leaking.

Can you hear it leaking? If you turn the valve off does the pressure drop? If you sprayed it and it no bubbles maybe it’s not leaking? Could try dish soap and water it might show leaks better.

Is the gelatin just to speed up the process? I’ve never used it. Just let it clear naturally.

It might sweeten it a bit. Your call.

374.5 + 9 = 383.5 Apple cider from green apples grown locally. I bumped the sugar content to 8% PA and I back sweeten and keg.

Does it affect the taste much?

I would dump it but if your using propylene glycol it’s not actually poisonous. They even put it in ice cream.

I would consider putting it in a carboy or leaving it in the primary to condition rather than condition in the keg. That way you won’t have any sediment in the keg.

Why is it impractical? It’s pretty simple and easy to do a closed transfer. Look into pressure fermenting in a keg. Then you can use the co2 from the fermentation to purge the final serving keg.

This time of year you should be able to get really cheap apple juice or free apples. Also where I’m from the apples don’t get as sweet. I juice them and have to add sugar. I never dilute them. I’ve even added some frozen apple juice concentrate.

I would advise against it. Just try a sample in a glass. If it’s too watered down to drink as juice it’ll be too watered down as hard cider.

I did a little more searching on St. Bernardus Christmas Ale. Seems like it’s close to ABT 12 which is apparently identical to Westvleteren 12. One comment was that it was ABT 12 with a bit more cookie taste. I also saw some claims that the brewer said it’s spiced. There is a clone recipe for...

Googling says they bottle condition with another yeast. I’ll have to watch for this yeast. I may have had it before if they were selling it 20 years ago. I probably still have a bottle left. Probably long dead though and no idea what I used in it for sure.

In the end it’s all academic and not practical when making whiskey. You always throw way more out so separating just methanol doesn’t matter.

The spring 6 stage off Amazon is a good deal.

Who knows if it was something else but it smelled bad and tasted hot. I tried burning various parts of the output and didn’t find any conclusive results. Maybe mixed lab grade chemicals might.

Not very practical and I doubt it gets used by many. Not anyone who’s been doing it for a while anyway.

I tried the burn test. Can’t see any difference in color.

Chlorine is removed by the carbon filter. My buddy used to sell them and he told me chlorine destroys the RO membrane. Maybe you need to change the pre filter more often or add a larger one. Or get a bigger system as suggested. I used to get bottled water from a car wash and it smelled like...