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I’m definitely going to give this a try! Schwaben Bräu Das Weizen was my favorite during my Germany tour.

If I want to completely stop the siphon flow, all I need to do it rotate the crank handle about a half-turn. The planetary gear would shift enough that they would be pinching the tube against the frame. I haven’t tried to slow down a siphon—just full closed or full open.

What filter are you using? I’ve been using a spider, but I feel like I’m limiting the hops’ effectiveness. I’ve added a bazooka filter to my drain port but haven’t tried a brew yet where I’ve added the hops in without a spider or hops bag. If I ever get around to upgrading my system to include...

I do as many as needed to make sure fermentation is complete, especially if bottling instead of kegging. Normally this starts with a refractometer reading for OG. I plan on getting a baseline FG via refractometer about three weeks later. My third refractometer reading at the one month point...

I feel like hydrometers and refractometers are each well suited to a particular role. Knowing when to use each is akin to selecting a screwdriver or hammer for a bit of handiwork. My refractometer is great at getting low-volume (a few drops) accurate OG readings. It also gives me precise but...

Now the downside—you will find this to be the best beer you ever tasted, but will have no way of knowing what made it so good nor how to repeat it.

Sure thing. Credit goes to @LudovicoManin. He had a five gal recipe. I scaled it down to 1 gal. 2 lbs honey 1 lb crushed candy canes 12 bags peppermint tea Yeast nutrient (Fermaid O) Yeast (D47) I boiled water 15 min to sanitize, then steeped the tea for 5 min. Adjust your starting water...

Just pitched a 1 gal batch of candy cane mead—should be ready by December 2025. My batch from last November is just about ready to drink. I’m guessing I’ll pitch another batch same time next year.

Congrats!

I normally do 5 gal batches for established recipes. If I make up the recipe myself I always do a smaller size to test it first. Thanks, Corny Keg!

Hmmm… I find it a bit odd that their definition of a “non-wine” (not made from grapes) is described as “a kind of wine,” and not “similar to wine,” or “substitute for wine.” I think the folks at Britannica could have been a bit clearer in their choice of wording.

On the surface it appears as if the determination of the exclusivity of the definition was made by people with a vested interest in maintaining the exclusivity of the definition. I agree that the most common definition of wine is fermented grape juice, but I respectfully disagree with your...

Pistachio Pudding Sour by Noble Shepard brewery in The Finger Lakes area of NY.

Picture #1–there looks like a small white plastic piece tied to the regulator beside the nut used to screw it onto the tank. Is that a gasket meant to seal the tank-regulator connection?

This doesn’t seem to have anything to do with OP’s post. Your post should have its own thread (you’ll get better suggestions). If able, please move to new thread. In reference to your kettle-to-fermentation vessel transfer, have you considered running it through some kind of filter?

Ditto. Very responsive customer service.

I don’t recommend applying pressure to the dial face (push or pull). After you remove the dial cover, you should be able to see the mounting holes in the base of the pressure gauge. If you catch these with thin, rigid hook, you can work the gauge out of the casing. Easy? No, but doable...

Should you say that? Since you asked—no, I don’t believe you should.

Looking at the label, the store bought mead “contains sulphites.” I’m guessing that’s used to inhibit microbes, but I’m not a wine/mead expert…

First off—welcome! Are you stating SG is 1.010 or 1.001? Without all three digits to the right of the decimal, I don’t know if this is a typo or you just dropped the zero at the end. I know I’m guilty of plenty of typos… What was your OG? What yeast? There’s a chance you’ve already reached...