Search results

Is there any advantage to not adding enzyme?

A buddy of mine brought that up... Good thing my dad is a painting contractor, because I think a coat of epoxy should remedy that problem. What kind of boards do they use in those simple board presses? I always just assumed that it was some kind of hardwood plywood board.

Check out the cheap press thread. I'm thinking pine plywood would be stronger than any hardwood. Hell, the home depot by my house even sells oak plywood, that stuff would definitely hold. Also, if you can, freezing the apples would give you a little better yield.

I was thinking of just cutting out a round piece of 1/2 inch oak plywood. Should be easy enough. Oh, and as for the top brace, I was thinking about just cutting plywood into 4 inch strips and stacking them to 3.5 inches thick, gluing them, and screwing them together. Pine plywood would even be...

Yikes... Guess we can just hope that we don't move backwards and the lobbyists get the law makers to put home brewing in the same class as home distilling... ILLEGAL. At least we still have our local micro breweries and Sam Adams when we run out of home brew... At least for now.

Aw, that's too bad!

Alrighty, thanks!

Alright, so this stuff is my favorite hefe so far. Picked up a few pints and a few six packs and have accumulated quite a few empties ready for some home brew. My question is, it the color of these bottles ok? They're amber, but not quite what you would see in a Sam Adams or New Belgium. Very...

Yea, I glued two 2x4s together for the top and bottom brace. Hopefully the glue will add some strength, but if not, I'll just have to shell out the extra dough for an oak 2x4 doubled up for the top brace. What kind of wood did you use?

Any fruit fly altercations while you were processing the juice?

See, I'm down in Albuquerque and have been searching up and down with no luck for anything under 170 bucks. Probably why my LHBS knows they can charge so much for renting their press. And I thought about the board press, but by the time I bought oak plywood and made a triple or quad decker, I'd...

No. The whole reason for not using juice with preservatives pre-fermentation is inhibiting yeast growth. If it's already done and you plan on just back-sweetening and keg carbing, using a juice or juice concentrate with preservatives like sorbate is just fine. Now bottle carbing... That's a...

Unless you want to age it for months before it's drinkable, don't add sugar. The natural sugars in the apple juice will suffice just fine.

I see all these guys asking about other ways to extract juice from apples, I assume because of the sticker shock they get when they google "apple press" for price quotes. Some of these poor souls even decide to juice over a bushel of apples in a counter top juicer! I know there are plenty of...

80 grit sand paper at an angle, then smoothed it with finer sand paper. It took me less than a minute. That plastic does NOT hold up well against sand paper.

I second that. I know some people get really good yeast strains where they live, and others, not so much. Friend of mine tried a wild ferment on his hefeweisen. Only got up to about 3.6 abv. He harvested the leese and pitched it into some water with malt extract to see if was the yeast, and what...

^ Are the holes just on the bottom of the 5 gallon bucket for the juice to come out of?

Been pretty curious about that to. I'm just scared of a milky creamy texture, like a milk stout.

It seems I'm not the only one that can feel the difference here though. I mean hell, I can have a half bottle of wine and still wake up with a slight headache the morning after. I know for a fact that's not the binge drinking side-effect that shrinks the brain matter due to dehydration which...

^ Or beer (commercial and home brewed) or spirits. I mean of course over indulging has it's harsh consequences, but not the "checking for bullet holes or a dent from a sledgehammer bludgeon because my head hurts so bad" feeling I get with wine and commercial cider.