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Has anyone used a carbonation stone in a brite tank to make sparkling wine? The challenge seems to be getting enough volumes of CO2 in the wine. I figure that glycol chilling the wine to 28F or so and maxing out the 15psi rating for a day or two in the brite tank would get close.

As I finished feeding the spent grain from my last homebrew to my sheep, I got wondering what microbreweries do with their used grain. Even a small 5bbl operation has got to produce 400lbs of grain or so per brew. When I had cows, they would have loved that. Just the volume of something like...

I was wondering if there is any kind of rule of thumb on the minimum population size of an area surrounding a brew pub that is considered necessary to keep the pub operating. I guess the same calculation would apply in estimating whether or not an area is saturated with breweries. I ask because...

I'm exploring setting up a nano-brewery in my local town. I figure we would start out small scale with equipment sized at about the 1.5bbl level. As the operation grows over time, then this equipment could eventually become either backup or be used for experimental runs. But it seems that this...

Anyone else have large scale crystal formation after using calcium carbonate to deacidify a citric wine? I made a moderately small batch of Skeeter pee and used the calium carbonate to lower the TA. Apparently I've hit some critical solubility constant and I've had massive formation of what I'm...

So, I've read a number of posts here where folks report trouble getting blueberry wine to ferment. Given this chatter, I decided it best to run a bench trial before going for a larger batch. I bought 30# of frozen Michigan blueberries and have a small batch going along. I have no idea what...

Sorry if this is a dumb and obvious question but I figured I'd rather get confirmation and than copper poisoning. Spent the last hour unsuccessfully googling for the answer. I called the manufacturer but was not able to get through to anyone. I bought a 30-plate wort 304 stainless heat...

New to this group! I am looking into getting a McCann big mac carbonator for a commercial winery to force carbonate wine on the way to the bottler. The wine will be chilled to about 30'F prior to being pumped into the carbonator to better absorb the CO2. Bench trials have found that about 40psi...