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Once it finishes fermenting you can transfer it to a secondary vessel to let any residual sediments settle. It can either age in the secondary vessel or in bottles. I opted for bottles.

I understand! My first fermentations were meads and my failures pushed me into ciders, then beer. I have gathered that I failed because 1) I didn't let it age properly, 2) I didn't provide proper yeast nutrients, 3) I shot for high ABVs without any experience. Fortunately this is a good place to...

Anyone here ever check out the dark depths of r/prisonhooch? I saw someone post about fermenting POG (passion fruit orange guava) juice from Costco. After this thought bubbled up every time I passed the juice aisle, I finally decided to give it a shot. ~3 weeks in primary, Cider House Select dry...

1.5gal of "Cream of Three Crops" (but with 1:1 barley:corn) 2,459.5 + 1.5 = 2,461

Amber ale as I grill. Cider when I dine?

Thanks! It was an infection-related problem, and now I have a tube in one ear so I can't let water get into it. I have a custom plug, but even that can fail if I am swimming too vigorously.

What kind of rice and what enzymes? I am curious about the process.

So far my only "problem" with T-58 was when I decided to see what happened if I let it run at 80-85F in the garage. THAT will not be repeated. But I have liked using it in a more normal temperature range (65-75F).

I was a pretty good swimmer in high school, making it to the all state meet 3 times and medaling at it at least twice. I stopped swimming regularly in college and have essentially stopped swimming for exercise due to an ear problem.

Say, what is your process? I have had OK results with Great Value, just adding some black tea and yeast nutrient. I have found that my attempts to boost ABV (nothing crazy!) tend to end poorly.

HB Oatmeal stout in the playroom with a craft and a snack.

1.75 Blonde Ale 1.75 Dunkelweizen 2164.5 + 3.5 = 2168

Homemade grape juice wine with a touch of honey to sweeten.

I typically follow a similar pattern, with "treats" on week nights for special occasions.

I see parallels to the contention over nut "milk" in this discussion; though I think calling any fermented fruit beverage "X wine" makes more sense than calling any white, opaque fluid "X milk".

1.5 gal amber ale. 2120.5 + 1.5 = 2122

You never know how much someone is drinking in the "what are you drinking" thread 😉

You are seeing the reverse image of the Virginia Tech logo on the opposite side of the glass!

Hot-fermented T-58 "Belgian" ale. Served in an ice cold mug, the off-notes are muted and it is still flavorful! So not a total bust after all.

"Gank K Gerbert" 🤣