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Yes. What do you think about stabilization w/ eg, K-meta & K-sorbate ? What are their limitations or weak points/downside(s)? Do you believe Stabilization can be used successively w/ very high sugar levels, say SG 1.035?

Yes. xylitol sounds good. Off-dry is not what I am after... but to be honest, I am still trying to figure what I am after.

Non-fermentable sugar for backsweetening? Which sugar / yeast combinations are you referring to? I don't get any real sense of sweetness with sugars like lactose; I forget but I don't think I think Glucose is sweet either. For me, lactose was just gritty and would never think of using it...

yes, I think that is the case. The thing is, I like beers in the soda~beer range; think ginger ale/ginger beer, root beer & other low abv high sweetness beers; but there are no (known to me) established guidelines for targeting delicious FGs. Perhaps it would be better to finish the ferm. then...

Humm, wondering if anyone has thoughts or guidelines on brewing from sparse vague recipes.... I have a tendency to want to follow the instructions given with old recipes even when those instructions are very incomplete by todays standards....I know I should know better, but if it says ferment 5...

Don't think so, Well made, Both are keepers !

So, our gauge pressures (psi) are actually the pressure above 1 atm just as the German atü is. Funny that one atü = 2 atm but two atü do not = 4 atm rather 2 atü = 3 atm I get it... but one gets so used to being able to simply multiply both sides and still have equality, without...

I was looking at some old German books and found mention of Spunding at (some value) atü. I looked up atü and found it is short for the German word "Atmosphärenüberdruck" which translated by me becomes "above atmospheric pressure" or "over 1 atm" I looked up atm and found it is given as 14.7 psi...

Yea... it is just that now I have invested so much time to fix it, seems a shame to just give up; I think it might just be a fine-adjustment problem. The last DIY seems to be better, but the unit might still be a bit wobbly. Thanks. I will see how the next few uses go, and then decide.

No help with learning where these are made, like factory address, so tried DIY seemed to work all too well... but in the end the device was still wobbly and even discovered some bottles leaked.... Back to DIY Phase 2 Question: How far beyond the red central tube is the magnet supposed to...

Now I am newly confused... blowtie, blowtie 2, with the small square gauges attached or separate... and one more that uses the bulky round pressure gauges, (is this the same as the plain bowtie, just with a different gauge? I want the "complete kit" but with a digital meter... Mc Mullan - with...

No. What happened to my last explanatory post... it was there now it's gone. Did China learn that The Red Baron has been identified as a copy of the Italian original Emily ? (according to long time Homebrew store owner - around since 1979)

I need a replacement magnet for the red baron bottle capper. The magnet unit has a “T” shape; the bottom is a small round magnet (that fits into a pipe like protrusion) covered by a soft magnetic material (?) cap which is now lopsided having worn down on one side… making the top (& thus the...

Kebland Keland Browtie I guess these are just spelling errors? Which of the 3 gauges is best for conditioning? I take it your preference for the BlowTie is in opposition to the "Blowtie 2" & not some other variation?

I am a little confused about exactly what I need. Kegland YouTube mentions several versions and attachments. What would be a basic buy be? What would be a better, up to date , unit/system & how many pieces? Do you know of a good setup or ad or description or How-to video - what have you...

Yes it is a Chinese keg, but the size is ok, sorry I mis wrote; I meant condition; I open ferment but want to naturally condition in the keg... Think more soda than beer... I just want to know what happens if I screw up... does the pressure relief pull ring save me or does it not function that...

I have a small 4L mini keg. I want to ferment in it. If I ferment in it w/the spear head (?) attached, but nothing else, what's going to happen? Is there a good easy to source spunding valve you would recommend? Keg land?

??? not sure about what you mean. I use a saturated salt solution to calibrate one of my higher reading refractometers... much like using distilled water to calibrate at 0.0 brix

It appears that the "true" juniper berry tree ( J. communis) never produces the "mature" leaf form, thus it only has needle shaped leaves From wiki: In some species (e.g. J. communis, J. squamata), all the foliage is of the juvenile needle-like type, with no scale leaves.

If they are juniper, then you might want to wait a year or two to harvest them. they take a while to mature. There were some near me that looked like those pictured but they never purpled up. Come to think of it, the leaf on your plans look wrong for Juniper... memory suggests I check before...