Search results

If you think it would impact the live yeast in the ale (which I'm not whether it would or not, if the sorbate was added months ago), why wouldn't it affect any fresh yeast you pitched too? See this article, which I think backs up my opinion that you would be fine without adding new yeast...

You said the cider would be only 25%... my point is, the 75% that is ale with live yeast should be enough to carb. If you add more, I think you risk over carbing (bottle bombs, gushers, etc.)

As long as the ale wasn't stabilized, it will still have live yeast. I don't think you would need to add more.

I can't help with the Tupperware question. I always use glass for kombucha.

You might join in on the post directly below this one, about the exact same question. The only way to know for sure would be to have it lab tested, I think.

Commercial kombucha is usually less than 1%. I've never measured SG (either OG or FG) on my homemade stuff. I figured it was about the same. Might have to try next time just for kicks, although with kombucha, alcohol is not the only byproduct of fermentation. There's also acetic acid, etc., and...

I would do more than just rinse. I don't sanitize, per se but I either run through the dishwasher (for quart mason jars) or just wash with dish soap by hand (for my 1 and 2 gallon glass jars). I have never had a batch go bad, so far. Edit: Oops. I was thinking fermenters, not bottles. But I do...

The Diamond one is not free shipping--look at the product page--it says calculated at checkout.

It's showing free for me when I add just 1 to my cart.... Which one did you select where it showed a shipping fee?

Deciding to try a random experiment and having it turn out way better than expected. I tossed 2 gallons of apple juice + some FAJC concentrate on the yeast cake of a wheat beer (which used Munich Classic yeast). This was my 7th batch of cider, and I think it's the best, most complex cider I've...

You could get off flavors, or it could be fine. It's generally recommended to pasteurize honey used for fermentations. Might want to check out the following article: https://byo.com/article/brewing-with-honey/

I've grown a scoby from the Gingerade flavor of GTS kombucha. It had a large "blob" in the bottom of the bottle and I didn't have any plain on hand, so I thought I'd try it, and it worked just fine. I'm actually converting it to a jun scoby using green tea and honey. To yooper's point though...

I have no idea what Athletic's Brewing's techniques are, but did you notice the post stickied at the top of this thread (3rd post from the top)? The one about neutering beer--it's a post from someone here who developed a technique that seemed to work.

Congrats! Was your honey pasteurized or raw? If raw, it might contain wild yeasts and/or other organisms that can affect the fermentation.

You must not have read some the idiotic posts I have--you would be surprised what some people think is just fine! Haha

I just posted this in the General forum: it's my first glass of a batch of cider I threw on a yeast cake from a batch of beer using Munich Classic yeast. I think it is the most "complex" of any of the ciders I've made (although, ok, I am only on batch #7). It is dry, crisp, clean, and has a...

Your picture shows food in that fridge--I hope you aren't planning to keep it in there while fermenting, as the temp would be too high for safe food storage. Just putting that out there, since I didn't see anything about clearing it out when you are fermenting...

What makes you think you are at the maximum alcohol tolerance of your yeast? I didn't see any info about SG readings to indicate the amount of potential alcohol and ABV at the end. Yeasts die eventually, of course, when they have nothing to eat for a while. But at the end of typical...

First glass of the cider made by dumping onto the yeast cake from my wheat beer (Munich Classic yeast). Pretty dang good! Well carbed, clean, crisp, and has just a slight sourness at the end, but in a good way. Not back-sweetened. Pretty happy with this for about $6 worth of store-bought apple...

If you add more sugar or molasses, it will just start fermenting again unless you kill the yeast. And if you put it in bottles after adding the sugar it will carbonate. But it won't sweeten it because the sugar will ferment into alcohol and CO2. You can use a non-sugar sweetener instead, like...