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Sorry if my spelling is terrible. The unfermented wort is added to keg or bottling bucket to carbonate. if you dig around on this site or posts from beersmith you should be able to find the equations to use the technique

It's krausoning. the wort is added to carbonate instead of additional sugars

Will do thanks

Np. if you're able to do 60 by the end of October hit me up. sorry I didn't mean to be greedy. cider season is about to hit and I'm in a mad dash for supplies.

If you're truly willing to part with a large amount of them. I'd gladly take 120 bottles. but wouldn't be free to pick them up till between the 11th and 15th depending on when you're free. pm me to discuss details

Cleaning them isn't an issue I'd be immensely grateful for anything but the quantity I'd be able to use depends on size and color

I live in Fort Wayne IN. If any one close is willing to part with swing top bottles uniform types of wine bottles or 12 or 22 ounce beer bottles I'd be willing to drive 2 hours to pick them up if further away I'd consider paying shipping

Any help would be appreciated greatly. I apologize for the lack of punctuation and making things easy to read. I get into a hurry sometimes.

Lack of punctuation and making sense noted. thanks. I apologize. Any other help would be appreciated

I have a friend who cans using a pressure canner. There is a method called water bath canning. It's a lot like pasteurization and due to the low ph of some foods preserves them. Would using fruit preserved in this way be a bad idea.

If they're in working condition I could pick them up Thursday or Friday

Do you still have the 3 ball lock kegs I might be interested what kind of shape are they in I'm fairly close

Noob sorry auto correct is a nuisance

I have a friend who cans is using fruit water bath canned in mead a bad idea