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Oh I'm sure :) I just have been putting off the investment because it's gonna cost me quite a bit. Being super picky lets me put it off even more :)

I'm brewing stuff that thankfully doesn't have too much blowoff, so I'm not too concerned about that :D still going to be cautious though. Thanks for the link. it says "As you see in the pictures, all you need to get is a keg, a gas disconnect, and some hose for a blowoff tube." So it sounds...

Looking to buy some cornelius kegs for primary fermentation (I really hate siphoning, and my understanding is you can use gas to force the liquid out instead of having to siphon). What parts do I need? Seems like most of the threads here about fermenting in a keg are from people who have...

Alas... I was hoping for new 5-gallon kegs at $100 :( I just don't want to have to deal with a used keg. Maybe next sale... (I know you've done it in the past!)

The coupon code works, but it isn't giving me anywhere near a 10% discount. Subtotal: $304.85 Coupon (HBTGABF): Remove -$6.50

I would also love a code. Thanks!

So, a mead that kills most people who drink it? :P

I wasn't heating the juice? The bit in step 2 was an idea to lower the temperature of the ginger-water by adding refrigerated juice. If you think it'd affect the flavor, then I will just wait for it to cool normally. Mostly just to reduce the amount of changes to what I've been doing in the...

It's 3am and I can't do math. Forget this post ever existed:cross:

I like a really strong ginger burn. I've been making Ginger Wine using invert sugar and apple juice as my fermentable, and it's been turning out great. I thought I'd try my hand at a ginger cyser (basically, increasing how much apple juice, and using honey instead of sugar). I've never...

Having tried both with the same recipe, I couldn't agree more. Definitely use fresh, and you'll definitely need more than 1oz. Powered/dry ginger is gross by comparison and I've had trouble getting it to dissolve. If you do use fresh ginger, you'll need to slice it up (I peel first), add it to...

I've found a number of threads about cheap honey, usually several years old, talking about honey prices. Some people have said they found it as cheap as $1.50 a gallon! The cheapest two options I have found so far are: 1) $2.60/lb at Costco, in 5lb containers ($12.99 each) 2) $2.36/lb at Cash &...

So I should be safe adding sugar now? Great to hear it :)

Title basically says it. I just made the first batch I've ever wanted to backsweeten. Added Kmeta and potassium sorbate. How long should I wait before backsweetening? Thanks! (I found a post here that said to wait 48 hours, but it didn't really specify whether that was a hard limit or his...

Is there a 'preferred' method for heating alcoholic beverages? I want to minimize alcohol evaporation, so microwave sounds like it might not be a good idea...

Thanks :)

Best as I could tell, it was fully dissolved. I used HOT water this time (probably 150+). It was a consistent "stormcloud" grey without any lumps I could see. It still behaved this way. (Though, better than last time. smaller clumps, some of which look much more like "flakes" but still falls out...

My package calls for the same (2tsp in 1/2 cup water for 5 gallons); I meant a few teaspoons of the mixture, not of straight bentonite.

A few teaspoons, but it's not stacked densely on the bottom. Think of stacking a bunch of round things and how there'd be a lot of air in the gaps (except in this case, wine). My containers at the moment are 2 liter PET bottles, so 1/2 inch doesn't really mean as much as it would if they were in...

Don't have the patience for that :P I tried re-bentoniting and seem to still be having a similar problem, despite mixing much better and giving it 24 hours to "soak" This time, it's not "clumping" so much as it is... settling immediately. The particles are relatively fine (like coarse...