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damn, I was completely unaware of such measurements, most appreciated input :D Btw, I was thinking that, maybe, I could also paint the buckets to add another layer that oxygen has to go through (like we do with metals).

I've decided to begin using some leftover HDPE (number 2 plastic) to make bigger alcohol batches. However, I've been aware for some time that PET, HDPE and LDPE are watertight but permeable to oxygen (introducing unwanted aeration into the vessel), and I usually lose some sugar, being converted...

I've just recently become a bit curious of wines that get carbonated up to the point of commercial sparkling (usually white) wines, and I wanted to ask you guys if you know how to achieve this? My only idea so far, is to sterilize the whole thing once fully attenuated, then add a bit of sugar...

Sup ppl I've been experimenting with some aging yeast colonies (starters that I've at least used 6 to 7 times), with the purpose of extending the life and reinvigorating such colonies as much as possible. Since I lack some advanced equipment (e.g. microscope), my only tool has been to subject...

oooh... ok I see, you mean like those things they put in fish tanks. hmmm... now what do you mean with "breaking down the fermentor?"

Thanks for the input. Im interested in delving as much as possible into the whole subject I see, guess my use of a starter saved me from plenty of headaches and ruined batches... anything else you might wish to share?

Well, in my experience, starters do indeed get the brew going a bit faster and seem to completely eliminate the risk of underpitching. They also reduce costs, since you can reproduce the yeast and then pour the starter into multiple batches. Well, by simple logic, one would think that...

Hey guys! I've been making my brews, always making sure to have a yeast starter handy, and I usually poured about 50ml of the thing on each new batch, and it always worked just fine. However, I recently came across an article describing this thing about adding too much or too little yeast into...

I put my vinegar fermenting vessels inside black, opaque bags because I've read that, mother of vinegar must be placed away from light sources, for it to effectively ferment alcohol into acetic acid. So I have 2 questions because I never knew why: 1. Why is that? 2. What happens to acetobacter...

It didnt grow any of course, I guess most of the acetobacter was killed, but some were shielded by their fallen comrades

Hmmm... I was thinking about seasoning as a whole, but that's some good information too, thanks :) Also, as I suggested in the thread, adding tiny amounts of basil and rosemary essential oils do give fruit wines some fancy fine flavors, like you're drinking from some Italian vineyards.

For the record, the experiment is complete and, as can be expected, no acetic acid was produced. However, of note, some mother of vinegar actually managed to survive even with concentrations of up to 30-40% of methylated spirits.

It's cool, just messing around. Anyhow thanks for sharing your knowledge with us, gullible amateurs.

I see, any other advice you might want to share? Hmmm... what's that again?

You mean that, the brew will take too much wooden scent/flavor?

Yes, I live pretty much in the wilderness and have some fine smelling wood around, cutting some branches will provide all the wood I would need for a 100 batches. Why dont you recommend adding wood chips (they would provide the highest surface area)? Im planning on putting everything inside a...

I know I know, I just kinda fell chastised just by reading your post, lol (the "wilderness dude" reputation notwithstanding).

Hey ppl! I've begun wondering how could I begin spicing up my stale, plain sugar homebrews and fruit wines. I've read that, for example, red wines get some seasoning (if thats the correct word) from the wooden casks they are fermented in. So I took the tip and began gathering some of the...

Woah, ok im sorry, I just found the article in my news feed ._.

thanks