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Warning ahead of time, fermenting wort in a glass container....i dont reccomend.... why ? The mess is hard to clean up, the inside of the bottle gets full of yeast and it sticks to the upper top. Be sure you have a bottle brush/carboy brush to clean it off, because theres no way to get your...

Like redraider just said, when letting someone "try my beer" I usually pour 50-60mls into a glass and let them try it. Usually they dont tell me they dislike it as not to offend me, but id rather have the truth out there, rather than wasting a beer. It bothers me how everyone is into lagers and...

clearing well now, might rack since its been on the lee's for some time now. A bubble every now and then, pretty sure it has to be under 1.010.

Paint strainer bags good for filtering the pulp from juice ? I might just grab one...

Also after searching the web, im now paranoid of aluminum! thx alot :) First of plastic, now aluminum!! It seems small amounts of aluminum is leeched into our food/beer. Ive done some reading on the subject, and im just going for SS from now on. It may not kill you, but metals in the body...

Found a great deal on 20qt stockpots, they have a variety of smaller ones, gonna grab one of those. It is most likely aluminum for that price, but will do as you said :) BTW am I supposto wipe that white stuff off the inside of the pot ? Seems quite wierd, to just leave it in there.... UPDATE...

Ive made wine, though only from grape juice buckets. At a price of 20$ 5gallons for already blended grape juice, with yeast in it, couldnt go wrong.\ Although the quality of it was not the greatest, got alot of friends drunk especially when we were younger :) Now im heading toward making...

So the suggestion is for me to buy a bottle of tannin and add some into my batch before it ferments ? Im buying 2 cases of grapes and getting them squeezed into juice separating the skins/stems/seeds. Is there a chance that there may just be enough tannins in the juice already ? Im using dark...

Hmmm looks nice, hope I can find one thats not so expensive. MMmMM fried things :P Hmm so oxi-clean and star-san ? Ill see if I run into it, so far I have lots of bottles that are cleaned. I usually only rinse them with water after I use them since no ones mouths are actually touching the bottle.

I dont have any equipment at all, but where you buy the grapes how should I tell them to do it ? Could I ask them to place what they filtered out in a container for me and take those home and perhaps throw like half of it into a grain bag and let it sit together ? ? Will the tannin make much of...

Sparging sounds like a horror!! Im just starting to do mashes, and im all about the teabagging grain, in sparge water technique for 10minutes, keeping temps 150-155. Doesnt take too long when your not batch/fly sparging, im unsure of the quality difference though.

I just got my two specialty yeasts, RC 212 and 1122. Ive decided to go with Alicante and Ruby cabernet, mixed 1-1. I was given advice on when buying grapes, not to let them separate the skins and seeds, and crush into juice. The wine gets tannins from the skins/seeds, its better if you ferment...

Damn jack!! Whats he got a patent on oranges ? ? lol! Yeah I wouldnt see why using syrup wouldnt turn out well, it should be good :) Ive made a so called JAOM, just instead of using bread yeast, used lalvin ec-1118, and racked. Took a few months before it tasted well though, but now its golden :)

Darn I wish I invested in a wine thief right now......

Im dying to make a spice mead!! Just tried one of my spiced meads, and its great, shoulda added more, but you can always add more after, same difference :) Im intrested though in make a beer from some strong spice/herbs such as anise/fennel, wormwood, and other stuff thats in jagermeister...

It is the sack mead, funny story actually... What I did was after making a few KG's of mead wort, I got the empty bottles of honey and shook em up with hot water (to get the bottom sediment of the honey) and put them into a 2L bottle. 2 days later I noticed it was bubbly, so i shook it, and...

Wait a minute, I think this is a sack mead......im tasting notes of cinnamon and nutmeg which I used to make this. Its just it doesnt taste like its 14%+... I remember having my honey naturally fermenting itself by mistake, and decided to make a batch with this WILD yeast.

WOOOWW!!! ITS GOOOD!!! Definitly thought this was gnna be garbage! Just opened up my first bottle!! It is carbbed, so im lucky I didnt prime the bottles! I have to check my notes now to see what I did : P

Well you said to use low attentuative yeast, which means a yeast that wont eat up all the sugars quickly. Isnt this what ec-1118 does ? eat sugars fast ? For now I only have access to Lalvin yeasts...so either rc 212 or the 1122. Its a choice betweeen enhancing varietal character, or esters...

So guys ? any suggestions ?