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  1. toadie

    Fermentation chamber heater

    I use a seedling heat mat which I wrap around the carboy with a big copper wire inside my small chest freezer. I put the probe in between the wire and carboy away from the mat. In march I grow stuff with the mat.
  2. toadie

    Need some help new comer

    Yeah some of my first wines were a little hot. I regret buying the cheap corks at the homebrew supply because longer term aging and lotsa space seems useful!
  3. toadie

    Rhubarb Wine

    OK thanks. I guess what I'm asking is I pulled the bag of rhubarb and raisins out after three days and then put in the yeast like you suggested in the original recipe. Everywhere else seems to let the pulp ferment and then pull it out. For what its worth the cloudy half glass I drank was...
  4. toadie

    Racking between Carboys?

    Gotcha! I guess I assumed you were leaving it in a carboy for over a year. I wondered how much that would help. I don't drink that much cider so its nice to take out an old bottle now and then.
  5. toadie

    Racking between Carboys?

    Hey Maylar those are some good looking pics! How much yeast do you pitch if bottle conditioning? Cheers!
  6. toadie

    Fast Souring - Modern Methods

    Yup thanks. I was planning on giving one a try around Christmas. I've been a little gun shy to go all in on a Brett beer so this is like my gateway attempt. Thanks again. It's been nice to have you around for all the advice! Also the website looks good too!
  7. toadie

    Fast Souring - Modern Methods

    Thanks for the quick reply! So a bottling bucket and transferring siphon (in my case) just need to be cleaned with PBW? Perfect thanks again. I also added some brett dregs that I cultured for a week to a number of thicker bottles and am looking forward to comparing them in the future! I used a...
  8. toadie

    Rhubarb Wine

    Hey Yooper just fermenting my first rhubarb wine. Everything seems to be going well. Quick question in the past I've always fermented with the entire fruit in the pail and then strained or pulled out a mesh bag. Just wondering what the advantage is to pulling the remaining pulp after 2-3 days...
  9. toadie

    Fast Souring - Modern Methods

    My latest co-sour reached 3.2. Wow sour but delicious! Quick question my glucoamylase just arrived in the mail. I've heard or read that the enzyme can easily be transferred to a different brew without rigorous cleaning methods. Like for example my biab bag. Is this a thing?
  10. toadie

    Cider Newbie - Did I ruin it?

    My cider usually gets down to 1.00 - 1.004 depending on the yeast. Another thing I did was to buy a small freezer and hook it up to an inexpensive thermostat to control the temperature and turn it into a fridge/fermentation chamber. This is the kind of admission you make to non brewing friends...
  11. toadie

    Cider Newbie - Did I ruin it?

    Hey Dave if you plan on doing this for a while you might want to invest in an hydrometer to measure the amount of residual sugar left in your cider. It's fairly inexpensive. jserfert is right cooler temps and a long slow fermentation seem better for cider. Mine sits for months in my coolish dark...
  12. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    I did add campden at first. But then I had to strain it after fermentation. It was kind of an experiment before I got the garburator. All I know was that juicer didn't like the job about as much as I didn't like the job!
  13. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    Hey Nick good idea. It's pretty clear now but what a mess! Green I found the slop from the garburator a little runny. It was my first time trying it and had a few escapes while pressing. In fairness I used old sheets with a hole in the middle to fit around the screw part. I'm guessing there is...
  14. toadie

    Mistake, opinions please

    My question then is how long do you leave the fermented juice in the pail with the lid on loosely? I definitely age in glass and also do my beer in glass with no transfer.
  15. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    Well the pears that went through the juicer and were then fermented were a pain to deal with! I had to filter the mess with a mesh sock in a filter. I am assuming oxidation will be a major issue. The perry is also flabby tasting so maybe I will stay away from the free bartletts in the future!
  16. toadie

    Mistake, opinions please

    I usually ferment my wine and cider in the pails I get the juice in. I put bungs and an air lock in the lids. Then rack to carboys after fermentation. You should be good for a few days with a lid loosely sitting on the pail while you get this organized. Cheers.
  17. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    The "cap" has sunk. I'll let it sit for another week or two then transfer to secondary. It seems like it might need more acid. I might also throw some oak in there?
  18. toadie

    Length of Time in Second Fermentation

    I bottle my wine after at least 6 months in tertiary. Cider is kinda like apple wine except mine is bubbly. I want to make sure there is some yeast still active so bottling after 4 months seems reasonable. One day I'm going to let it sit in the carboy for a year or more, add yeast and bottle...
  19. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    I could probably throw them in my secondary freezer\ferm chamber next year. At the moment the pressed juice is done fermenting and the "juiced" sauce is almost done fermenting tho I have been stirring the ? top cap. The plan was to move to secondary soon and put both juices together after...
  20. toadie

    Pears in a juicer vs pears in a garburator and pressed!

    Ok so i got a lot of bartlett pears. I know bartletts aren't a good choice for cider (perry) but I did a big acid and tanin addition plus some crab apples, fingers crossed. I used a juicer to do half the batch (wow!) and pulverized and pressed the other half. Both batches were the same OG (1049)...
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