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I'm guessing the same day this thread started, so around June 9th.

Virtual caps and I probably mailed off sometime around June 9th when McKBrew posted a similar thread.

FYI, I had one arrive today via USPS. Not bad for the price.

Just a heads up. I had a glass deliver via USPS today. Not to shabby for free.

As I understand it sulfites are really only used as a preservative. Since sulfites are naturally a byproduct of fermentation you will never get a completely sulfite free wine (the US government allows a certain percentage of sulfites in "No Sulfite" wine). I googled "making sulfite free wine"...

Sorry all...Been a little busy and didn't realize there were several responses. Yes, I have plenty left. If you're interested, just shoot me a PM.

Though that book is a good resource, I felt it a bit limiting at times. I've been leaning towards a simple process of creating a base (water, sugar, honey, citric acid) and then adding flavoring to that. Fresh fruit, herbs and spices can be quite fun to play with.

Just a little FYI, but Mystery Brewing is in NC, not NY. Otherwise I love it. After seeing Mystery I had a thought of doing a Kickstarter, InvestedIn type deal myself. Just not ready.

TJ's here had Cascade Lakes Brewing IPA 22oz bottles for $1.99 two weeks ago. Haven't been back since. Not the best IPA, but for $1.99 it was great!

Take a stab at searching "Session beers". May bring some more results. There was recently a good discussion on Session IPA's.

Dustin...Once you are licensed by the TTB/State it no longer becomes "homebrew". Yes, it is illegal to sell Homebrew. The TTB requires that the "brewery" not be located in your home, but has no issue if it's a separate building on your property. The gentleman Lcasanova may be referring to is in...

IBU's? I was thinking gravity points.

ftw....do not run march pumps dry!

Best way is to keep your day job, especially if you're thinking nano-small.

check these out: https://www.homebrewtalk.com/f28/dont-try-home-parts-1-2-3-a-11411/ https://www.homebrewtalk.com/f28/dont-try-home-part-4-a-20962/ There are several folks on here at varying levels of being "pro". I'm sure they'll pop in as well.

1. Typical shelf life of beers. I have 2 - 3yr+ old big beers (Barleywine, etc) that are still perfectly fine. 2. Pressure on the source keg is about 2psi give or take. Pressure coming into the gun is maybe 5psi. I think the directions say not to go over 10. 3. I love it. But I got it mostly...

Why only 1 brewery a day? You could easily hit up 3 or 4 in or near each of your stops.

Um...how can you say your beer isn't fermenting if you started at 1.042 and are at 1.012? Notice the 30 point difference? That means them there sugars are being gobbled up. You're a bit off on the 2.5% too. If I'm doing my math right that's about a 3.9%abv. That's about the best you're gonna get...

Yeah, like Hammy I just enter my entire grain bill first starting with your typical weights then start adjust from there. Shouldn't take but a few clicks.