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There is one local homebrew store that literally no matter what I go in for they are alllwways hassling me about something. Scene: I go in to buy a hydrometer. Me: Managed to break a hydrometer, just need to replace it... Them: (getting hydrometer) What sanitizer do you use? Me: (wondering...

I have always used Campden tablets at the first racking. I have also worked with a few wineries that have done the very same thing. I have developed my system based on extensive work with these wineries.

Sorry I haven't responded. A few words. Any time you start a batch of wine typically you will also add 1 campden tablet per gallon. This is just a sanitation issue, if you don't add any at the beginning I would do it at the first rack, or as soon as possible. Apples have a lot of pectin in them...

This is probably starting out way too heavy in the fermentables department. Apple juice contains natural sugars, plus a pound of sugar, plus two pounds of honey, plus two pounds of brown cane sugar, plus the sugar from the raisins and oranges... You will need to add a lot of water to get the...

I would agree that temperature is low. I have used both yeasts, they have always worked perfectly fine for me. I don't think you would need to repitch once you get the temperature up. Some things you may want to try (other than messing with the thermostat), is a box with a light bulb or...

As I am sure you know you need to use pressure rated bottles (i.e. beer, champaign, etc.) and not traditional wine bottles if you are carbonating. You need to be certain that fermentation is done, honey can take a very long time to fully ferment. Then I would use a product like Cooper's...

Hey-o. Here just across I-70 in Kansas City.

I drink a fair mix of everything, but I usually have a beer after work. A couple of times a month I get useless, but I am cutting back a lot. Like many of us mentioned the calorie intake is a problem, as well as waking up in a pool of your own vomit. I would have to agree with Tall... I am never...

It is important to note that potassium metabisulfite is not only a preservative but also a sanitizer. All of your wine should contain potassium metabisulfite for the sake of these two things (aging and sanitation). Potassium metabisulfite is sold typically as what are called campden tablets, and...

I use my equipment for both. The main concern is for the plastic fermenting buckets absorbing flavors of beer left for weeks. Anything made of SS or glass will not absorb any flavors at all (carboys, spoons, hydrometer, etc.) I have no problem using my siphon equipment for both as the wine or...

The absolute easiest method would be to use apple juice, sweeten it with sugar until you reach your desired sg, 1.075 or so, and let it do it's thing. Yeast nutrients are always a good idea, and with an apple juice it would be good to use some pectin enzyme, but all of that is unnecessary. Sugar...

There is not enough difference between free-run juice and pressed juice to make a difference, it will all taste the same on our levels. I am sure that it is too late to try to extract the juice and get a rose out of it. When I helped a commercial winery make their rose, they crushed/destemmed...

:rockin: I would like to carbonate my rootbeer using dry ice in bottles. Obviously I will be using plastic bottles. Has anyone tried this before? I would like to have a general idea as to how much dry ice to add to a bottle to carbonate without the whole exploding bottle thing.

I'm in the Waldo area.

Very cool. Sounds great. How much is a case of tangerines up there? It must have cost nearly an arm and a leg?

I made my first batch of rootbeer from a concentrate the other day, just a 2 liter. The more I read about making soda the more I read about individuals making 4 or 5 gallons of rootbeer, but I also keep reading that I should consume it within a few weeks. I am not sure, but 5 gallons of soda in...

I enjoy LC's too, but that's in part of the neighborhood I would rather like to avoid at night...

Your post is a little vague, but I will try to help. I'm not sure what you mean by "...filtering it for the first time..." If you started last week it is not time to filter it, and if you filter at all, you only filter once I imagine. I think you mean racking it, siphoning it from once container...

Hey gang. I've been making wine for a couple of years, just started getting into the whole beer and brewing thing. I've only made a single extract kit, but we'll see how it goes. I don't yet have a stock pot large enough to do any 'real' brewing, but I like to start slow, really learn the...