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I've been backpacking and used iodine to treat the water. I am pretty sure the concentration is much, much higher than what levels we use to sanitize. At that level it tastes pretty medicinal. I say take a sip before you bottle and see if it tastes bad. If it does, then dump it. However, if you...

First few days after bottling I see little bubbles rising to the top when I gently shake the bottle. After about 4 days I don't see anything but the carbonation continues to improve beyond that.

That is what Beersmith predicts so I think that is a good estimate.

It is not about the thickness of the material at all. It is the shape of both the bottle and of the threads on the caps. Take a look at a soda bottle and you'll find its round. Why? To evenly distribute the pressure and distribute the pressure load across its whole surface. Your juice bottles if...

If you bought another PC I'd say plop the old drive into the new computer and just copy the files over. But since you have a mac take the drive to a PC repair place and tell them you'd like to recover the files off of it. If you are lucky, Windows just got corrupted but the drive is still fully...

Glass is pretty non-reactive(hence why its used to ship acids and other highly reactive chemicals) so if you did all that cleaning and cant detect any smells I'd say they are safe to use. Of course, I don't think you'll find a chemical company selling these second hand as I am pretty sure its...

I scorched some LME on the bottom of my aluminum stock pot and I found that putting in very hot water, some dish soap and scrubbing with a pot scrubbie(not steel wool but plastic) took it off after some good elbow grease. I got mine clean in about 10 minutes.

Bottles I've gotten from outside my reserve I soak in Oxyclean to remove labels and any mold growing in them. Then they get rinsed and dried. On bottling day I keep a bucket of sanitizer and plop the bottles in about 12 at a time. Then I just grab one, shake it out, fill and cap it.

And if its enough fat it will separate and form a solid layer like fat in soups does when you refrigerate it.

1)They freeze yeast from early generations to maintain stocks. They also can get yeast genetically tested so that if a strain drifts or they run out of frozen stocks they can isolate and re-culture the original desired strain. 2b)I imagine they do the same thing as above. Maintain frozen...

You'll be fine. At worst you may have leached the adhesive off the thermometer but even then I doubt that its toxic. Rely on your taste buds and if it tastes fine drink it. I would even be willing to bet the thermometer still works once you retrieve it.

Ditto. Use Dawn dish washing detergent or the like, stay away from the organic detergents, they seem to leave just as much oil behind as they take away.

Got a batch bubbling now. 5 gallons of juice with 2lbs brown sugar and Nottingham ale to see if I can get a little residual sweetness for the GF. Its bubbling quite steadily and there is no krausen at all. Will primary for a month, bottle a few still and then add cinnamon and nutmeg to create a...

If you are worried about moisture you can get little jars of desiccant at the hardware store or online. They'll absorb the moisture and keep it out of the DME. Here is a product: http://www.midwayusa.com/viewproduct/?productnumber=799452&utm_source=froogle&utm_medium=free&utm_campaign=10615...

I believe if you have a good amount of yeast in suspension the bottles will carb up faster since there are more yeast to consume the priming sugar.

Chlorine gas while deadly usually gives you enough time to realize something is wrong and get the hell out. In an enclosed space such as a small bathroom is where it is most lethal since the fumes overtake you, you pass out and die while unconscious. Since you are still breathing and have...

Try giving the carboy a gentle swish. Depending on the yeast, it may just be that the yeast settled too early to finish the job. A gentle swish can re-suspend the yeast and get them working again.

Check this thread: https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/ Nothing but apple juice, corn sugar and either Montrachet wine yeast or an ale yeast. As you can see by the the number of posts its extremely popular. My first batch is bubbling away at the moment.

Not entirely true. If you mix Baking soda(base) with vinegar(acid) with some red food coloring and you get a grade school volcano. But what you generated Thor was chlorine gas which when inhaled reacts with the water in your airways to create hydrochloric acid which overtime can be fatal...

I find that once you pop the bottles in the fridge everything tends to settle out.