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Even when not putting any beer in them, any good brewer knows never to part with good glass.

hehe oxygen.. all sorts of things oxidize, metals, blood, fruit, and even clothing. its just natural chemistry that has the ability/chance to add 'off' flavors from prolonged, or significant exposure.

I totally like the idea. may have to give it a try in the future, push a sweet 'n' sour texture

what sort of yeast are you using, and what is your overall sugar content. not a PRO, but I do know that not all yeasts are created equal, and not all can survive the acidic environment, plus the alcohol content over time. only thing I can think that would be a decent idea, would be to...

Haha it's ok. I have been thinking that a strainer/sieve/colander of some sort would work, just not super sure what's available in such a fine mesh... Like maybe silkscreen materials? The ultimate reason I ask is because I'm an unaware if there is a difference in how much flavor and sugar...

well, thanks for what is my only reply.... but this doesnt answer my questions in any way

First recipe post 1 Box (25 bags) generic green tea 1 cup frozen mixed fruit (pineapple, papaya, mango, strawberry) 2 cups sugar 1 cup apple juice (yeast starter) 1 tsp yeast 1 tsp yeast nutrient 1 can white grape and raspberry concentrate 2 cups sugar 1/8 tsp pectin Tied tea bags together...

Should all fruit additions be done as whole fruit chunks, or is it at times acceptable to purée fruit. I have added a puréed can of strawberries to a peach wine, not all the fruit settles compact against my lees. What sort of wizardy can be used to get the last bits of fluid resting amongst...

I "know" that in Denton, Texas that the voluntary drop off system for most of the city was a series of large dumpsters labeled for different recyclable items. Obviously there is one for glass, where many of the bars deposit their bottles, and the locals donate a variety of home glass items...