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I see what you mean now.........:mug:

I would think that if it became as carbonated as champagne it would be an issue with exploding bottles and possibly caps blowing off. How much priming sugar are you adding when bottling??

That sounds like a great idea. Has anyone ever tried this set-up? BTY thats funny it was in your bedroom closet..........man my wife would have been pissed too! How long does the smell last for? Did you move it???

Ok, Ive got everything I need to make a batch of this stuff, I am just really concerned with the sulphur smell. Is it really that bad? Will it permiate through the floor if I do it in the basement? My wife will kill me if the whole house stinks like rotten eggs. Then again my Kid's will too if I...

O.K., I got the Montrachet yeast and corn sugar, now I just need the Apple juice and I am in business. I am so excited even if I am a couple years late......

cool, thanks. I might see if can score some yeast today and get it going.:mug:

Do you think I could let a batch of this stuff ferment in a 74 degree basement? I am really wanting to make this stuff.

Congatulations............aint it great!!!!!!!!!!!!!!!!!!!!

Bump...........we want more pics;)

I am thinking about doing the same thing, I don't think a swamp cooler is going to work for me also. I am hoping to find a decent chest freezer on craigslist. Good luck with yours!

That is the same way I do it, it works out really well.

I will have to give it a shot, before I spend the cash on a fridge, my wife probably would also shoot that idea down too:mad:....I guess I will be freezing up some bottles.................Should I use a fan and wet shirt as well?

When I finished off our basement I insulated the walls, I think what is happening is that it is just holding the warmth down here at night and not cooling back down. Same thing happens in the winter, once it gets cold down here it doesn't warm back up. I think Heat and A.C. might be in order.

Well thanks guys, I guess it's either a swamp cooler or wait until fall when the temp drops a bit. The problem for me is the amount of time I am away at work, ussually 13 hours at a clip, which would make temp control pretty tricky. Maybe I will look into a fridge. Can you adjust them that...

Sorry if I am being repetitive. I know that there are alot of people posting about fermenting temps because it is summer time and all. My basement is about 76 degrees pretty consistent right now, so If I was to brew a batch and let it ferment in the basement do you think a swamp cooler is...

That's a great idea!!!!!!!:mug:

I have only done a couple of batches so far, but both of them had that same trub on the sides of the pail as well. I think you are fine. RDWHAHB!

LOL...that's funny, yet so true!:mug:

Good for you, keep on Brewin'.....I have only done a couple batches so far as well, but I am very pleased with the results. Even co-workers that I have shared some samples with really loved my brew. I as well wish I would have started this hobby years ago:mug: