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A fridge is a no-go per lease conditions. But this is the space that currently is just not used that I moved my 6 and two 1 gallons to. fermenter spot by Freki posted Oct 2, 2018 at 4:54 PM

Aye, I've given that consideration, I choose yeasts that will do well in my normal room temp. Mosly I do ciders and trying my hand at mead right now, the yeasts I use seem to always do what I want them to and provide a good end result. I live in an area where it is not often below 75 outside...

I was thinking that, but just can't make the space available, but it is a plan for the future when we (hopefully) buy a house in the next few years. Under the counter cold storage kitchen island/bar :cask:

The picture appears to be plastic, it may be coated metal. I have seen some made with plastic that are designed specifically for grapes and berries. If it's metal, give it a try and see how it works for you.

That's the issue, I don't have the room, or I'd just keg it and set up a tap. I was initially thinking of getting one to use for bottling, as bottles are far easier to store in my small-ish townhouse. A few here, some in that corner, etc.

Thanks for the info, it seems it will not work for me, as I'd have no way to keep it cool for a prolonged period of time, my refrigerator is usually pretty full as it is, not much room left for a keg. Maybe someday! Glad to find out before buying some stuff!

Now THAT is the best option I've seen for my uses. The only reason I need them is for me to know what I'm grabbing. I rarely gift my stuff, and if I do, they know what is in it. Thanks guys!

I have been thinking I may do this just for ease and not having to pasteurize my bottles, but every source discusses it from the stand point of someone who is already familiar with kegging, connections, and whatnot. Is there anywhere I can find a source that will explain it in simple terms for...

The one in the original posting would not work, the ones in this may work. Ones made for apples are often stronger and more than likely metal or dense plastic. Many things I have seen labeled for use with fruit often are only good for already soft fruit.

Sadly I doubt it would work unless your apples are very over ripe. Those plastic "paddles" would probably jam/break if you have more than one slide of apple in the hopper at a time. What is designed for grapes rarely will work for apples (with the exception of presses) due to the hardness...

Hobos are in again!

I saw the label thread, and didn't want to clog up the beautiful labels with my questions about labeling. What is the best option for an inexpensive label? Not looking for fancy or retail grade labeling, just something for home use that won't dissolve or fall off when the bottle sweats, so I...

I didn't think a tshirt would be enough, even doubled up. Well, that changes my ideas a wee bit. My goal is to have at least three 5 gallon batches running at a time. At the current rate of consumption, I'll be out of cider before the next batch is ready.

It may be the bias or inaccurate ABV, my consumption rate is the same. It definitely is a more enjoyable experience though!

But But the bubbling is just music! I was thinking find someone who knows how to sew in a way that doesn't look like a 2 year old threw thread on something to make some "decorative" covers with velcro, using blackout material as a backing. Just wasn't sure how finicky a fermentation could be in...

I'm curious if anyone else has had the same experience as me, or might have insight into the science of what causes this. When I drink commercially produced ciders and wines, I seem to metabolize the alcohol very quickly. I'll get a good buzz going, and 10 minutes later, I'm sober. I've...

I'm unsure if this is the right spot for this question, but it seems like a newbie question to me. I live in a townhouse, so space is limited for storage/fermentation, and I have had a thought that might help with utilizing some space that is pretty much dead space, but unsure if it would...

Been sitting here sipping some cider and looking into the push for legalizing distillation, and noticed a comment regarding beer/wine prodiuction: "200 gallons per calender year" Who verifies and measures this? Does anything over 200 get confiscated and distributed to the rest of us? o_O I...

A towel you may need :D Grabbed one for a friend a couple years ago.

I know where I'm going next Friday! Wish it was a bit closer to the Peninsula though!