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Just saw this posted today: http://www.etsy.com/blog/en/2011/how-tuesday-build-your-own-seltzer-maker/

Seems to me that should be a +S :D Did this myself tonight. Got it stuck most way down the neck and came up with a clever way to get it out with a sanitized stainless steel chopstick and some pliers. Barely brushed the stopper with my invention and the the sucker dropped in.:o Since I...

Apologies for the multi-post; bad connection.

I just racked mine on to some bentonite. Gravity was 0.999 (.0998@71F), used a Pasteur champagne yeast, 20 days in primary. I thought about doing raspberries in the secondary (I had SWMBOY try a framboise lambic and lamented that if only I had a secondary I could try fruit beers and...

I have to wonder about the possible legal ramifications. "Is that a bucket of beer in your passenger seat?" "Not yet Officer."

170F is a perfectly acceptable temperature for sanitizing the water, but as Calder pointed out, it can cause pectins to set and create a haze. This is <i>mostly</i> a cosmetic concern, but if you want to go the sparkling route you probably want to see the bubbles. I'd just let it cool to down...

I've used pickle buckets to brine turkeys and marinate large cuts of meat. The best way of getting the pickle scent off, that I've found, is to coat the inside with plain yellow mustard, let it sit for at least half an hour, then rinse off. Hopefully that will save some of the rough scrubbing...

Really curious as to how this worked out for you, as I started a SMoY myself just before finding this forum. I'm glad you took an OG as this was my "guess I need a hydrometer" project :rolleyes: But now I have a ballpark thankyouverymuch. Two weeks was tonight but it's still bubbling away...