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Not sure where I read about it, but I purchased a White Labs product called SeltzerMax. It looks like it has all the nutritional requirements for a sugar wash, for making hard seltzer. This is from their website .... " This blend of nutrients has been specifically designed to create a clean...

So it has been a while since I have made any mead. I have been listening to many podcasts on the topic also. Here is what I have come up with. 4 Gallon batch 12# honey - O.B. or Star thistle for main honey 2# light neutral honey 1oz Warrior Hops - 30 min 1oz Cascade Hops - 15 min 1oz Hallertau...

I did this a couple times in the past. But I built a spunding valve to regulate the CO2 pressure, and release it when it gets too high. It worked well, but I just hook up my CO2 tank and "set-it-and-forget-it". I just did that with a Winter warmer. I will post a picture later tonight.

Yes, Please !!!!

I have made an all corn whiskey a couple different ways. One I boiled (cooked) the corn, which was cracked (crushed) a bit, for 60 to 90 minutes. You basically end up with a porridge. But the process is to help breakdown the starches prior to adding the enzymes to convert them to sugars. The...

Yes, Please !!!!

My plans are to make a 3 gallon batch of this Polish Mead. I found a calculator to help with the step feeding. I am going to start with all the water, which is just under 2 gallons. I am going to start with 7 pounds of honey in this water, and get the fermentation started. This should get me to...

Count me IN !!!!

I have started my wild yeast starter the other day. I used a chunk of raw honeycomb, from a local apiary. I wasn't sure how this was going to work, so I used a half gallon mason jar and heated some RO water to ~100°. I dropped the honeycomb into the water and broke it up and mixed it as well as...

I have found tart Montmorency cherries in the freezer section at HyVee. Also I have seen dried Montmorency cherries at Costco. I have purchased both, but only the frozen ones for brewing.

I agree with the others. But to add this also. Hard cider is generally made from juice or fresh pressed cider. Where as apple wine, when I have made it, is fermented on the pulp of the apples, along with other sugars and pectin to help break down the cells of the apple pulp (must).

Looks like starsan foam, to me.

Temp range on the SafCider yeast is 10 - 30 C. That translates to 50F to 86F. Mine is currently 60F in the basement. I moved it into a small room and placed a small heater in there. The thermometer on the counter reads 70F. I just don't want it to take a month to ferment out. I have 5 more...

I made this last year, and it turned out pretty good, but there was still room for improvement. So here we go ...... I took a 48 ounce bag of craisins and put them in a stock pot. I brought 1 gallon of water to a rolling boil, and dumped it over the craisins, and stirred to mix well. Covered...

I reduce the volume in the gallon jug so when it freezes it doesn't split the jug, or worse, push out the top and make a sticky mess in the freezer. I guess I could have just split the two gallons between three jugs and kept the total volume for freezing.

JP, I use this freezing method to concentrate fresh cider, to collect the apple essence and sugars, while removing some of the water. That way I don't have to add any granulated sugar to my hard cider, which I then turn into brandy.

Go to this thread and my still is the second post. https://www.homebrewtalk.com/forum/threads/converting-herms-system-into-still.664080/ 16 gallon keg that was a keggle, converted to a pot still.

Time for a reboot .... Club cider buy is 10 days. I am getting 20 gallons this year. I also picked up 10 gallons from Costco. The same brand as last year. I took 2 gallons and removed about 6 ounces from each, and put them in the freezer. I will thaw them and collect about half a gallon of...

Conodor, welcome to distilling !! I also just started into this hobby. I built my still from a beer keg. My column is 2 piece, with tri-clamps to put it together, and hold it on the boiler. I like the idea of someday doing reflux distilling. But for now, I just use it a a pot still. Plus being...

I washed a bourbon a few weeks ago. I scooped it out of the fermenter, half gallon at a time (beer pitcher), and filtered it through a grain bag I made out of polyester mosquito netting. Then put the remaining grains in a 5 gallon paint strainer bag and pressed the remaining fluid out if it with...