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I got a few of these mandarin oranges in light syrup, food service size 6lb 9oz cans I'd likely not get to till best by date. So thought I would boil them into a jam, with no added sugar or pectin, just boil away till they're ~1/2th. 105 oz to ~20. It has 14gm total sugar in 122 gm of it but the...

Most of my attempts at pickling habaneros have been marginal at best. However a yr ago I managed to pickle 1 qt with super salty brine etc etc. The other 1/2 qt I pickled turned out horrendous. So I tossed it yesterday. Today I opened the qt fully expecting the same mushy results and omg, is...

So I have a can of crushed pineapple that also has leaked a little and swelled a little (the top is slightly bulged up. Yea It expired in 2011. Yes 2011. 11+ yrs ago. So fine I'll be tossing it especially if it smells/looks bad as well as opening it outside in case it blew up something awful. I...

This is a kitchenaid someone gave away cos its making a grinding noise while spinning. Has plenty of power, so no broken teeth in the gears etc. I want to clean it - so what is the cleaner to use ? Simple green ? Then the biggie, I want to lube it, but not wanting to wait a week+ for getting the...

I have too much scoby. And I have a few people wanting to get it, however it would be a week or 2 across all these people getting it. I am bottling the Kombucha soon. How to preserve the scoby ?

My 3rd batch of mead which I bottled last sunday (july 31) was 12.5% or so sweet mead. I had 15 lb honey in 5 gal of must. It tastes delicious albeit sweeter than I like. That was the 3rd batch because my first batch yeast cake was used to start the 2nd batch, which was near identical to the 3rd...

I've run into a situation where whiskey tastes like water. Now I drink very very slowly. Like 1 drink in 2 hrs isn't even a rare occurance for me. In a 12+ hr day I barely clocked 3. But anyway, I've run into where the 2nd 1/2 of the drink tastes like water. Now if I eat something between sips...

These that break off at removal - well I want replacements for them that seal and will break off when opened. PS: I'm not explaining it too well. I want something like a soda bottle cap with the break away ring, they go on just fine but when you take them off the ring breaks off as the cap...

I know I can eat a scoby. I have eaten one just a couple months ago. I ate it all in one swoop. But I'm wondering if its better to eat a little at a time, or big blob at the same time.

I finally quit drinking, and I started going on long motorcycle rides or relaxing cruises in my convt after work. My wife found out and was whopping mad. It was only $20 a week when you were drinking, its now $40-80 a week. Better start drinking, we cant afford this sobriety of yours she said.

When spirits are put in new barrels, I thought more alcohol evaporates, and more alcohol enters the wood compared to water and hence its quantity and proof gets lower. Angels share or something like that. If they're put in used barrels like scotch - I thought the same thing happens but to a...

I am keeping all the things I am fermenting in 1 part of my kitchen. The sauerkraut, the primary and 2ndary for kombucha as well as the mead which doesn't have a secondary just yet. Does it increase the possibility of getting bacteria into the mead ? Should I consider an alcoholic corner and an...

I measured 1.015 SG for the Dragon's milk 12% bourbon barrel aged stout. And a shocking 1.00 even for the Juice force IPA by voodoo ranger. Limited edition beer and absolutely knock out good. Will the stout float on the ipa ? Doesn't the IPA have to have higher SG than the floating stout ?

I started a sauerkraut with about 3/4lb of green cabbage ~2 days ago. This cabbage was left in brine overnight and it nicely let out a lot of water, I took some of the cabbage and ate it as a coleslaw salad that night and packed the rest into a glass jar and filled it up with the water...

This is 10% abv semi sweet Carlo rossi sangria. And I've only had it 2 days. Every time I open it - which has only been 3 times so far it seems to puff out like I am opening a bottle of soda. Is it fermenting ? And am I making vinegar ? Or more alcohol ? Isn't it pasteurised ?

I started it on 16th nov, so nearly 5 months ago, and used a big 6" diameter 1" thick scoby purchased from a local seller who pulled it from their fermenter in front of me. I have a 3 gal fermenter and put 1.5lb sugar in maybe 2.75 gal of tea. It was in a 75 degree house for the first 7 weeks...

Does the yeast flocculate when all the sugar is gone, or when its hit its alcohol limit. I got a good flocculation when I made a 11% mead. However I am making something close to 14% using voss kveik which has a 14% abv tolerance. I am begining to think I'll never get flocculation cos as it gets...

I've got excellent fermentation and good clear and dry mead. Exactly like I was hoping for. But now that I have had a few bottles of it, it tastes a little yeasty. I used Voss Kveik and a wild flower local honey. I'm getting a bready taste that I dont get in the mead I bought. Which may be...

I am hearing a lot about some of the beverages on my bucket list (Feni, urrak, coconut toddy and palm toddy) are not fermented with added yeast. As in, coconut and palm toddy are just sap that flows out that have not had lime added to them so it ferments between the times they gather it ~12 hrs...

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