Search results

Why not make apple cider separately and blend them slowly in small quantities. This way you can control the process and the taste.

I may be wrong but adding AJ will not help much as it'll also ferment dry and will not leave much sweetness to counter the tart taste. Couple of things come to mind - using an un-fermentable sugar e.g lactose or Stevia or Monk juice. May be add some salt.

The only difference would be "food grade" for homebrewers. I have lab grade DAP in powdered form. As per EU rules, Food grade is the highest grade in terms of safety i.e. while manufacturing, handling and packaging, it was done considering human safety in mind. Lab grade follows food grade. I...

Di-ammonium Phosphate. Take a look at this alternative method: https://suigenerisbrewing.blogspot.com/2013/10/belgian-candi-sugar-ii.html

I work in Africa & there is no home brew shop nearby. So I started making own malt with the grains bought in the market (mostly feed grade). I too use US-05 mostly & store the yeast in my fridge in a mason jar and haven't bought it again. You can read about yeast harvesting on HBT. I don't make...

I think so too

It'd help to know the recipe and the type of yeast (attenuation etc). Usually for mead, nutrients are added in staggered manner, over a period of few days. Anyways, to be safe, better to add campden etc and carb using CO2, if using glass bottles or Keg. Otherwise, bottle them in PET (soda)...

Apart from mentioned above, steep in some grains at 67c for 30 minutes; proteins/adjuncts help retention. A little grain/malt add to body, mouthfeel too. In my experience, more than 15% of oats, cause head retention problems as well.

truly beautiful

I can simply share my own experience. I work in Africa & have no LBS or even access to malted grains there. I only have a simple kitchen pot of 10 litres, a brew bag & a plastic fermenter bucket. when I go to Africa, I take stuff like DME & hops with me. I make my own malt now a days to travel...

from 13 gallons, about a gallon of mainly hearts, this is an approximate number, can vary on actual runs considering how you'll make cuts & what you're fermenting. Approx 5 gallons from 55. I'm guessing you're looking at making sugar wash so column would be better. For brandies & whiskys, pot...

I personally don't toss anything from a strip run & I have 3 different types of pot stills. The smallest one is 5L. I make loose cuts with it. Typically, with low wines of 30% ABV, I collect 250 ml as fores, another 250 ml (approx) as heads or when I don't get that nasty bite(y) smell, taste of...

Kombucha?

Wine is made from fruits (mainly grapes), assuming you're making banana only must, you don't need enzymes. Even if you add sugar to it, it won't need any enzymes. Enzymes are needed only when you're dealing with grains/adjuncts etc and making wort. Brandy is made by distilling wine. It'll be...

Use cheese cloth while bottling/kegging. Usually when you soak seeds before planting them, they do soften up and swell, so maybe it won't be such an issue.

Personally I don't rack to secondary, I used to - during initial phase of my homebrewing but realised that reward isn't worth the hassle & the risk. I do use plastic fermenters - bucket, fermzilla and Chinese SS fermenter as well, no infections. I think for you, it was just a bad day, nothing more.

You can use beer gun, Google it. Or do it with a Poppet (https://www.aliexpress.com/item/33004731194.html?spm=a2g0s.9042311.0.0.49034c4d1iLEud) I bought from AliExpress which fits on soda bottles and lets you carb. Otherwise add a tablespoon of sugar and bottle it. It'll carb in less than a week.

very drinkable. 12 litres already gone. Need to brew again, weekend is near. I don't calculate priming sugar anymore. Typically I add a tablespoon of sugar directly to the bottle (1 litre coke bottle) before filling it with beer. For less carbonation, simply reduce that amount a bit.

US-05

I never sanitise hops for two reasons - they have antibacterial properties and also alcohol in beer takes care of infections. I’m not aware of any brewer who sanitizes hops for dry hopping. Never had a infection.