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what amount of PS would you add to Ed Wort's Apfelwein?

what kind of equipment would you need to sterile filter? What exactly does potassium sorbate do?

I fermented for about eight weeks and it was clear when I bottled. I hadent even thought about bottle bombs...I was only thinking about blown corks. I bottled about a week ago and I let out some pressure 3 days after bottling then again thismorning. There was still a psssst when I loosed...

ok, so here's my problem, I made a batch of Apfelwein that I plan to give as a gift this Christmas. The batch came out good, but not as boozy as I expected it to be. I followed the directions as they were written. Now that's I've bottled and corked using short rubber with black plastic caps...

I just tasted my wort, a pretty standard wheat which I'll add raspberry to and it's very bitter and tannin, like sucking on a tea bag. I strained the hops out in a nylon bag and I admit, I squeezed the bag. I tasted the portion that I used to take the gravity, in the cylinder I noticed a lot...

I made a Mexican Chocolate porter. The heat came through strong but the chocolate flavor is barely there. I was thinking about making a coco powder and vodka tea and add that before bottling. but I'm worried about sediment. anyone have a better idea?

I used a clear plastic (vinyl?) tube as a blow off hose and it filled up with yeast. I soaked it in oxyclean then in bleach solution. all the 'bits' are gone but it still has a yellow tinge to it. is the tube safe to use to fill bottles etc?

Lazy yeast??? is this a real thing or are we personifying (sp?)

what's the risk? infection or something else?

I made a starter on Nov. 5th (3 and 1/2 weeks ago) for a brew date that never happened. The strain is White Labs WLP011 European Ale Yeast. Its sitting in a growler with its top wrapped over in alum foil at room temp. I'd hate to waste it so I thought I'd put in some more water and dextrose...

could you use that same pump tool with a bleach solution?

Since I don't have a bin big enough to hold 50 bottles I was thinking of filling them with sanatizing solution insted of completly submerging them. Will this be less effective?

I'm bumping this thread to see if anyone has found a Racer X clone recipe yet? I haven't tried Racer 5. How similar are they?

Hi, I'm still looking for some empty vials, I'd be happy to pay the shipping if you don't mind tossing them in a box for me. Thanks!

Is nutrient something I could add at this point?

Interesting. Thanks for the help, any idea on how long it will take to get to the FG?

yeah, I'm only making a half batch, so my whole procedure is 2.5 gal water 15 cups sugar 1# ginger 1 lime boil 60 min cool and pitch Nottingham Terrible how?

Hi, I'm making a hard ginger ale. The recipe called for about 30 cups of sugar (I used table sugar) and a pound of ginger. Its been fermenting for a week with Nottingham yeast. I gave it a taste today and its still VERY sweet. Before you ask, no, I don't have hydro readings. I can see...

I fermented with Nottingham for two weeks then bottled without any priming sugar. It was still a little sweet for my taste but not as sweet as a woodchuck Do you think 1. Will it carbonate and 2 will it dry out in the bottle? I don't have them refridgeated

hahah I wonder if anyone has turned in the 5000???