Search results

Well there's always the last resort which is to pull out your little still and salvaged the alcohol out of it

When you speak of a basement a person can imagine something dark and dank and musty and foul-smelling or picture a pool table with sheetrock on the walls. What kind of basement do you have?

Did you use campden tablets in your fresh juice before you even got started?

Sorry man I guess I am no help I have never had an experience in 10 years that anything's smelled like sulfur

let me ask a stupid question. Isn't Camden tablets basically sulfur?

when I make my ciders out of Frozen concentrated juice I'm usually 45 to 60 days from the time I pitch the yeast until I put it in my keg. It takes a minimum of at least 45 days for it to clear

I have had really good luck with d47. I use it in my Mead and I'm also using it in my maple syrup wine. One thing I learned is when you transfer from your bucket into your glass carboy take everything even the trub. And then for the next month or 6 weeks keep stirring and agitating the trub up...

Did you D gas your batch during fermentation on a daily basis?

I usually use 15 frozen juice concentrate 12 oz and 11 lb of white cane sugar and I brew it with k1v 1116 yeast and I adjust the potential alcohol by volume with the water addition. I usually like to hit 17% and it makes 5 gallons

I have no idea what these carbonation drops are you're talking about. When I get a fresh keg of cider I turn the CO2 up to about 30 lb and get the cider really cold lay The Keg on its side periodically and gently rock it back and forth a couple times a day and after about 4 days I reduce the...

I make frozen concentrated ciders by The Keg and have one on tap at all times. Carbon dioxide keeps m fresh and bubbly

I haven't been brewing beer but I have been making a lot of ciders out of frozen concentrated juice. I do use star San for my glass carboys when I rack must into secondary but when it comes to my plastic fermenter bucket I just use Dawn dishwashing soap and throw another batch in. After reading...

A Bradley biscuit smoker

The very first time I went to use my little chest freezer for my control temp Brewhouse I made a 6 gallon batch of cider using k1v 1116 for the first time. At the 24 hour mark I opened the freezer and pulled the lid on the eight and a half gallon fermenter bucket and stuck my wine whip in the...

I used what I had and it is way too small I can only do one bucket and a couple of gallon jugs

You are correct. I'm shooting for 13 and a half 14 with residual sugar sweetness left behind. Maybe should look into sweetening after fermentation stops rather than guessing on how much d47 will ferment out. I'm kind of wondering if maybe some orange peel should be added

Okay people! Who has made Maple wine? I have dinked around with a few batches of mead and then ended up with 5 gallons of pure maple syrup made from the last sap that came from a tree. I'm going to use Mead making protocols with 02 additions and step feeding processes and degassing. The first...

I'm kind of new to the Mead making experience I've only made 4 batches starting in January of this year. Certainly my last should be different than the first because of all the reading I've been doing on these forms. I have no idea what real Mead is supposed to taste like but I almost finished...