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Grade A isn't going to give you much maple flavor, unless you use it to backsweeten. Me and the old man used to use the stuff that was too dark for us to sell to brew with, and still only got a hint of that maple taste. See if you can find a place online that will ship you some grade C. I...

At least it wasn't a glass carboy. Drastic temp changes have been known to cause shatters.

+6 blueberry pomegranate +269

Today i decided to throw a couple teaspoons of yeast nutrient to try to stave off the rhino farts. It blew up like diet coke and mentos. Another reason to do all your additions before fermentation

+4 19,720.5

edit: I completely forgot that yeast doesn't ferment fructose all that well. Your skeeter pee will probably finish a little dryer with just corn sugar, but you won't notice it when you back sweeten. I'm blaming this one on my ADHD

Corn sugar won't make any difference if you follow Lon's original recipe, which calls for inverting your table sugar. When you invert sucrose, it is broken down into the simpler sugars glucose (aka dextrose aka corn sugar) and fructose. It will save you 20 minutes or so, but won't change the...

Saw this collecting dust at an antique shop. Offered the old man running the place $15 and he took it.

And the dead yeasties will act as a nutrient source, yes?

Sam Adam's Noble Pils. Maybe it was just a bad keg, but it tasted like somebody mixed rancid olive oil with a can of Bud

I don't think the ale yeast will be able to ferment the recipe dry, with the high alcohol combined with the acidity and other stresses. It will end up as a weak, sweet pee

My black Raspberry pee knocks the socks off of any commercial hard lemonade. And me, for that matter. It goes down so easy I'm thinking of re-bottling to 12oz beer bottles, to help with portion control. Me and my room mates just can't (shouldn't) finish a liter in a night of casual...

Pureed it in my blender and poured a boiling sugar water solution over it. I think it was 2c sugar in 3/4gal water. I didn't take notes on that step, for which i'm shooting myself.

I've never done a kit, so i wouldn't know. I've only ever done fresh fruits, where you have to be all paranoid about wild yeasts and spoilage organisms. and dead spiders. Campden tabs are mandatory. Yooper, care to chime in? :)

Sanitation is just as important, if not more so because you're not boiling anything. I've never seen a beer go bad, but i have seen a wine ruined

Aka Zombie Juice, because that's the cool graphic i came up with. I followed the original skeeter pee recipe, with the following deviations: Day 1. -Made starter with 3/4# blackberry, 1/4# raspberry and 2c cane sugar in 1gal jug. -No thermometer for the sugar inversion...

As long as you were sanitary with your bottling, I would think you should be fine leaving them at room temp. Nothing nasty will grow.

did you degas it before putting it in your corney? It's possible that you had some CO2 in solution which caused it to act like diet coke, with your syrup being the mentos.

I'm sorry I didn't catch this when you first started! The color of your syrup depends not only the boil time, but on inclusions in the sap. As the season goes on, the sap is tainted by bacteria, yeasts, and other microorganisms. All of these impact (improve) the flavor. This coming season I...

( Flame-war senses tingling)