Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    I may be getting to lax with this hobby.... And I've got some questions!

    Okay, so I have made many different wines/hooch/distillates and I just realized I may have just recently made a mistake trying to save some homemade syrups from being wasted. After finishing my newest vodka distillation and racking my cranberry wine, I decided I would try and mix these drinks...
  2. S

    Plasticky Residue in Old Primary Fermenter

    So I got out my plastic primary fermenter (35 liter) and opened the lid. Terrible smell. Not sure how to describe it. Aromatic plastic maybe. In the bottom of the fermenter, there's a clear, thick, syrupy substance. 3 millimeters. Tried spraying it out with water, but it does not appear to be...
  3. J

    Making "Soda Foam"

    Hi everyone, I'm new to this forum, and new to soda making in general. I was inspired to make soda syrup by the 1909 edition of Rigby's Reliable Candy Maker, and it contains a recipe for "soda foam," which reads as follows - 8 ounces soap bark chips Place them in 1 gallon of boiling water...
  4. zhooker

    Test Batch w/ Fruit + Store-Bought Beer

    Brewing a saison in a few days, to which I'd like to add some Japanese apricot syrup in secondary. This fruit itself is exceptionally tart, so usually it is mixed 50/50 by weight with a sweetener such as brown sugar, left to macerate/ferment/stew, with the resultant syrup then pasteurized and...
  5. B

    Adding Kandi syrup to fermentor

    Hey guys, so i see there have been some conversations about this topic. I am basically looking for the best time to add syrup to an batch. I am kegging, and I want to make sure the sweetness aspect gets into the beer. IVe seen people say to add it at various times during the boil. Ive done this...
  6. T

    Soda Syrup Recipes

    Hi everyone! I have been brewing sodas for a couple years now and am planning to start a beverage business in the next couple months. In order to market my sodas to restaurants, I would like to develop syrup versions of my recipes, but I don't really know where to begin. So I thought I'd see...