Search results

If your hydrometer was at least clean you should be okay. There should be enough alcohol that it will not affect it. No you did not "run out of yeast"; instead, you may have run out of fermentable sugars. Next, how long has the wine been at 1.006? Also, how long are you waiting before...

Smelling much better now. Still has a different smell, but not foul like it was a couple of days ago. I was relaxing; but I'll be honest, I was a little worried.

Made some Lime Wine on Sunday, and pitched the yeast on Tuesday night. Whew! It smelled TERRIBLE the next morning! It has gotten better over the last two days; but, still has a faint smell to it. If anyone has ever cultured coliform bacteria using m-endo broth and gotten a really ripe plate...

I know the HDPE buckets will hold up to the heat; however, will the plastic valves (on bottling buckets) hold up to the heat? I am more concerned about the rubber washer than the valve itself. What I am wanting to do is pour the wort from the brewpot into the bucket (with water in it), and...

^^^What he said^^^

How long has it been sitting? Looks like yeast to me. RDWHAHB!

I spray the inside/racks of my dishwasher with star-san. Then use the spray bottle, put a couple of squirts in to coat, and put the bottles upside down on the dishwasher racks. It seems to have worked okay. They maybe set about an hour max.

HAHAHAHAHAHAHHAHAAAA!! He said, "Budget"!

I did a little looking, and maltose and fructose are fermentable; but dextrin/maltodextrin are not. Essentially, it is that wort contains a higher percentage of unfermentables than does wine. I think the question is answered; however, feel free to elaborate on the details.

So I'm presuming there is a higher concentration of maltose in the beer, resulting in a higher concentration of unfermentable sugars. Thus why it will only ferment to x.xxx S.G. (say 25% maltose or so).

A question I had not thought about until the wife asked me. Why does beer, unlike wine, not ferment all the way out? Seems like it stops around 70% or so. Is the yeast used not alcohol tolerant above X%? Unfermentable sugars? Ex: If I start a beer and a wine at 1.050 SG, the beer will go...

Correct, it is not soluable in water; however, it is soluable in alcohol (I think).

I've never used the Irish moss; however, IIRC it is added during the boil, correct?

Racked again yesterday and had a little taste. Flavor wasn't too bad, but the alcohol was a little on the hot side. Didn't take a gravity reading because I drank it all :rockin:

I did not use any sort of clearing/fining agents. I used the standard dry ale yeast (I think Munton's) that comes in the little red pack. Static is one of the things I had considered. Now that I have them in the fridge, they are nice and hazy and can not tell if there is sediment on the...

Revvy, you are a scholar and a gentleman. I'm sorry; my intent was to be sarcastic; however, it was not received that way. You have gone out of your way when giving advice, much like you where doing here, and it is uncalled for that I was not polite in return. You are correct, human idiocy...

Revvy: No it is on the side about 1/2 way down; and no, they are standing upright (smart@ss :mug:). Although I agree it could be some weird static thing. I'm guessing Android might be right, that it needs to sit a little longer. I plan on giving them till next week, it is just something I...

I noticed when looking at my bottles today that there is a little bit of sediment on the sides of the bottle. All the glass ones seem to have this, (the plastic PET bottles do not) and if I gave them a little rock/shake and some of it seemed to drop out. Anybody else notice this or experience...

Clearly he is single, and doesn't know how good he's got it.

To sanitize my bottles, I could just use my spray bottle filled with starsan and squirt it in the bottle, couldn't I? Then let it drain on the sanitized rack in my dishwasher.