Search results

Tax what's that? Yeah I know what you're saying. I've tried just about every Frozen concentrated juice out there and have always gotten good results. If it aint 15% or above why bother making it right? I have a frozen concentrated orange juice and maple syrup batch going as well

That's exactly what I did. One part syrup two parts water is a gravity of 1.116 with the syrup I'm using and yes I treated just like Mead

I call it a cider because I've run it through my kegerator and make it nice and Spritzee

Is it apples and oranges? Or is there really a difference there

When my cousin made it for me I requested the very last sap that he pulled from the tree to be made into the syrup. I'm not sure what the difference would be starting with pure syrup and adding water or just boiling down the sap until you get the right starting gravity. The difference I suppose...

Made a kiwi strawberry Apple Frozen concentrated Old Orchard 1 gallon test batch today. Three 12 Oz containers of juice and 2 lb of sugar my starting gravity was 16 and a half potential alcohol by volume. I used ec-1118 the only thing I had

They say that the package comes with 5 oz of priming sugar. Instead of adding it to the bottling bucket why can't I just put it in the bottom of my keg and fill my keg up and then let it carbonate

Yeah I found the webpage online and phone number and was going to give them a call tomorrow and ask some questions I was just hoping somebody here has used The Malt extract kit before with the dry yeast and can give me some pointers

I haven't brewed any extract beer recipes except for only one years and years ago. I pretty much have been a Mead and cider maker and trying something new with Maple wine using just pure maple syrup and that seems to be going okay. But today I ordered the dead ringer IPA malt extract kit with...

I use 15...12oz cans of frozen juice to make 5 gallon and 10lbs sugar

I always wondered why somebody would try to save yeast like you say you can buy a new pack for $0.99

This is going to be an interesting thread if it catches on. I have no experience in reusing yeast and maybe I can learn something here. The only thing I did today was take my maple wine out of the fermenter bucket and put it in the glass carboy. I'm using the d47 yeast so I sucked up as much of...

And I'm not throwing away my empty canisters which would probably be be used as a good pistol Target before they hit the trash anyways

It was around 300 bucks if I remember correctly but I actually bought a regulator an oxygen tank to run my 5 Micron Stone and I buy Aviation oxygen a little more expensive but I don't use a filter that way

I live on a mountain with coarse sand and Rubble Rock so there is no standing water but I do get quite a bit of condensation in there because it's just sand on the bottom. I figured just stainless steel kegs aren't going to get hurt staying in there a year or two

By the time I bought the pipe in the lid built the box and paid the guy to dig the hole it was about 350 bucks

I have totally gotten away from the wine bottle thing and gone strictly 2 kegs. My problem is I don't have a place cool enough to store my kegs. So back in March I got a guy with an escavator up here and dug me a hole and buried a 2-foot pipe straight up and down 7 feet deep. It's got a bolt on...

It depends on what yeast you use also. If you use something like ec-1118 or even K1 V 1116 they both have potential to ferment high potential alcohol values. If you use a yeast-like 71b or d47 with tolerance is around 14-15 and start your gravity at around 17-18 and cold crashing in your keg as...

That was back in the very early 80s and late 70s when the woods got shut down here in the Northwest over the spotted owl controversy and money was real tight

I made a batch of cherry wine using pie cherries and left the pits in. I ran the whole batch through my little still