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Well I think the new holiday 7 cu ft. freezer I bought won't quite get that warm. I found the coarse adjustment screw via the under white tape after pulling off the thermostat and screwed it in until it stopped and the test glasses of water I put in there would still freeze up. I did however...

Hm good news. I used some malta goya and cut it with 50% water, measured an SG of 1.030. Pitched the red star montrachet into 16 ounces of starter and after 12 hours ended up with a nice head of krausen, checked the SG after 24 hrs and it was floating around 1.010--- I think they're good!

Giving the starter a shot, lets see what happens!

I was a little annoyed with how long it took for them to ship my order that I place this Monday. The order status online mentioned it was a partially filled for 4 days straight, called this Thursday spoke to somebody and mentioned they had a glitch in the system and would push the order out...

So I was digging through some old home brew equipment and found a nice surprise box with about a dozen packets of dry red star and Nottingham ale yeast. Come to find out I bought these back in 2007 and the expiration on them showed 2009 to 2010. Was wondering these still may be viable for...

http://www.eastwoodco.com/shopping/product/detailmain.jsp?itemID=1134&itemType=PRODUCT&iProductID=1134

+6 = 678 Instead of sugar I used 2 cans of welches white 100% grape juice concentrate to raise the ABV a little more.... well see what happens!!!

Wouldent hurt to go check your local pepsi distributor, they have some left over corney's kicking around, I got 3 for free a little banged up but still hold pressure just fine.

I would honestly stick with using dextrose since cane sugar isnt as easy to ferment.

Been seriously considering either purchasing or building a pulper & fruit press for mainly grapes but possibly for other fruits as well, im really looking for around something that can handle 15 to 30 qt volume press. I do own an antique wine press and pulper, there probably around 100-150...

-Using a bucket is alot more convient for stirring in ingredients and addatives. -Buy a Degassing whip there really inexpensive and fit at the end of any electric screwdriver they really save your arm when your ready to degass your wine.

You should be fine, the glass on those bottles are pretty thick. Really nearly any glass bottles that are used for carbonated beverages can be reused, I like to use perrier bottles myself.

Make an investment into a carboy brush..... for a cleaner I find that hot water and oxi-clean works wonders for cleaning old n' dirty carboys (well once you wrangle that mouse out).

For another $65 you can get a SS 80qt boil pot (IMO, pretty good deal) http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0005927514050a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=boil+pot&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=boil+pot&noImage=0

Leave it! My first reisling kit took over 2 months in the primary to ferment to the instructed specific gravity.

Shop around, you can get frozen blueberries at my local supermarket for a little over $1.50 per 16oz bag.

I usually use a fresh gallon of distilled H20, but I like the vodka idea.

How about a counter strike online match? :) Thanks for the warm welcome's! beer4breakfast, I agree I have had a few micro's that I like but I tend to find them few and far between.

Just saying hello to my fellow brewers out there :mug: i've been lurking for awhile, learning tips and tricks from the yoda's of brewing on here. Ive been brewing for a few months now since a good friend of mine got me interested and now I can't imagine drinking the weasel piss at the package...