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I have no experience using a coffee concentrate, but have made a few using real coffee. I add course ground in secondary - as others noted, cold brewing naturally gives a smoother, less astringent flavor, but also, adding in primary will blow off subtle aromas and flavors. I also use the...

If others are not also causing it, my guess is a low pH. High acid, high sugar content and carbonation are primary causes for heartburn Otherwise, sometimes, your body just changes over time. I get heartburn frequently now from drinking, regardless of what type of alcohol it is

nothing as of yet - still waiting for it to drop to proper weight - taking f.o.r.e.v.e.r. It was just a thought that popped into my mind after reading through some blogs on troubleshooting and knowing when a cure is done. Especially regarding excessive case hardening that can retard inner...

Prepping for my first attempt at fermented sausage (spanish chorizo) and was wondering if there are any less-than-obvious indications of a bad cure that would make it unsafe to eat (as opposed to the obvious signs like slime or green/black mold on the surface)

COVID was a big hit my my health as well - wife refused to let me go back to the gym, and my maximal lifts plummeted to beginner levels, but I was able to slowly get back up to a somewhat respectable level. ...and then we had the coming of our second child, followed by not one - not two - but...

I would say do not use them, but you could try refrigerating it to solidify the fats which will accumulate at the top, then skim them off...but there's no guarantee you'll get all of it out

Good info. Admittedly, I am actually exploring methods for using the whey to make a milk based mead - while i don't want to waste the curds, getting cheese out of it is actually of secondary priority, but knowing it will produce decent fresh cheese is good to know. Successfully using milk in...

Hello all, new to cheese making and had a question about curdling milk for making cheese. I came across some instructions for ricotta using just acid (lemon juice, to be specific) to curdle the milk. Is this a fairly legitimate and straightforward way of making cheeses? I would guess that it...

I agree with Maylar. Although when I stabilize, i give it a few days, at least. Although I will say I do have a keen sense of being able to detect meads backsweetened with raw honey ;-)~ Although, longer aging can minimize it - I find it is most easily detectable in meads that are pumped out...

Your OG and ABV numbers seem off to me. Did you mean 1.072 OG? a 1072 OG will only get you to about 10% abv You really won't be able to "stop" the yeast - you'd either have to calculate in advance your sugars so that the yeast hits it's alcohol tolerance before it consumes all of the sugars, or...

I was hoping to find a way to impart pastry flavors without actually using something like Graham crackers or crust, but no coming across as nutty

I recently learned that a certain near-by world renowned meadery uses peanuts to impart a pastry-esque flavor to their meads to get around liquor licensing laws that don't allow them to use grains. Was wondering if anyone else has played around with using nuts in a mead and can provide some...

Yes, that will be a big improvement, but you'll still lose some volume regardless - those lees still displace liquid

Alternatively, another rule of thumb is that a pound of honey will displace about 1/12 of a gallon, so for a 1 gallon batch w/ the typical 3# honey, you'd use ~ 3/4 gallon water + 3# honey to get a full gallon batch. That being said, I've started to lean toward doing a full gallon of water plus...

well, in that case, with an OG of 1165 and an FG of 1060, you're yeast has probably done the best it can - I find that as a basic rule of thumb, you'll get a drop of 100 points (110 points with a really good nutrient protocol, and a push past your yeast's alcohol tolerance), and typically means...

Gravity is 1.060, and Abv is 17.48%? can't be right - that would mean your starting gravity was ~1.195

instructions for every juicer i have seen recommends to remove them first - even if not poisonous, they could damage it

the only problem with that is pure blackberry juice, at best is 1.075 OG, so you won't even hit 10% ABV without some supplemental sugars.. Although, I could see "Session" country wine being quite popular - I 've heard its actually slowly making a trend in the wine industry now

I would definitely advise on using a nylon brew bag. Bernard had good advice regarding balance, but one thing I would differ on is that you do not necessarily need to consider 12% abv as your ceiling IF you punch up your fruit quantities - I found my blackberry wine w/ 4# berries per gallon to...

Yes, I only use the darkest i can acquire