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Any gas dissolved in a liquid will come out of solution without nucleation sites simply because the two different pressures are trying to equalize. What do mentos and coke have to do with anything? The whole point was saying that sediment in a bottle conditioned beverage doesn't make CO2 come...

I just cancelled my account at NB and will make the hour drive to the LHBS in another state because this is going to ruin NB as a company. This also explains why it took 12 days to get some corks and bottle caps from them a couple weeks ago.

There is no such thing as a completely smooth vessel. CO2 will come out of solution due to the pressure difference in the container and the surrounding air. If a forced carbonated beverage is bottled and then opened with no yeast or any particles in the bottle CO2 comes out of solution on its...

CO2 is more readily dissolved and stays in suspension longer in a cold liquid. The cold also compacts any yeast or particles in the liquid. Nucleation of the liquid occurs when the liquid is poured from the bottle to release the gas in suspension. Opening of the bottle only releases pressure in...

Ok how does CO2 come out of of solution in a sealed bottle? If a bottle of cider gushes when it is opened it is over carbonated from adding to much priming sugar. Most brewers don't pour the last bit of cider or beer out of the bottle so yeast doesn't get in the glass. I have cider that is over...

I have a Curt Stock mead kit from Northern Brewer in a corny keg in my brew room right now I did in January for Christmas this year and it is not ready in six weeks. Even the instructions that came with it says to let it age at least 3 months after secondary. If you want a quick turn around mead...

Ok first of all you are making mead and not cider. A melomel actually which is mead with the addition of fruit. Secondly it will take a lot longer than a month to be ready when all of your fermentable sugar is honey. The apples and pumpkin will only flavor the mead and not really contribute any...

Aging cider in the bottles will give you a lot of sediment in the bottom. Bulk aging is preferred by most for that reason. Bottling a still cider in wine bottles is fine. Beer bottles for sparkling cider is also fine I do almost all of mine in beer bottles. Yes the cider has to be dry or to...

Yeah yeast don't know how to tell time. It'll finish when it's done. But agree with maylar on a repitch if you don't see any activity soon.

If it had sorbate of any kind in the cider the yeast are not happy. It is better to use juice from the store with no preservatives than cider with any. So just taste it and give it some time to do what it does. Five days is nothing it could take five weeks just be patient and let the yeasties do...

When the sugar ferments out of the cranberry juice it becomes very tart. The more cranberry you use the more tartness you get. I dump juice on yeast cakes all the time with no ill effects. In fact you get a faster fermentation because of the greater amount of yeast. I doubt that you made vinegar...

Only cane sugar tastes like cane sugar. Just because you like the taste does not mean everyone will. I personally don't like xylitol because of the way it is processed. That's the thing with artificial sweeteners they tend to taste differently to different people. Small batch testing by the...

That depends on how you you purchase the equipment. Buying the bundled packages will give you everything at once but is on the costly end. Purchasing pieces separately can save you a lot of money. Look for sales on pieces on the internet and buy as you find a good deal. With the holidays coming...

That is a tough one. You can't pasteurize a high level of carbonation and be safe about it. The level of sweetness you are looking for and the specific taste profile will be hard to accomplish without kegging. With a high level of carbonation bottle bombs is an almost certainty if you try to...

I may be new to this forum but I have been brewing for over 15 years and have been a professional chef for over 20. Soaking any fruit or vegetable in water will remove sugars and starch because both are soluble in water. For example soaking a potato in water will remove the starch to make a...

You could add sugar or store bought juice. I have only used the skins and pulp when making pear wine. Soaking did extract some of the sugar from the fruit. You may even be able to find frozen pear juice in some supermarkets. Hope this turns out well for you and good luck.

Ahha bought not found. That is one nice jug you got there. Now I am jealous, and I want one of those. I can never find something that nice in any store I go to...ummm Wal-Mart...

You found a glass jug? Now you want to ferment in it without knowing what has been inside of this vessel. I would be very careful if you don't know where this thing came from or what may have been in it. But as long as no preservatives are in the juice then yes you can.

Do not aerate cider after primary fermentation. The introduction of O2 will oxidize the cider. The sulphur smell is from the yeast being stressed during primary. The high alcohol content and no nutrients added to the must is the cause of the smell. Time and patience cures all. With that much...

Stevia is not an artificial sweetener it is an extract from the Stevia leaf. It is a natural sweetener just like cane sugar, beet sugar and corn sugar. It is about ten times sweeter than regular table sugar so it must be mixed with other fillers to make it easier to use. In some cases it is the...