im planning on brewing my wife a peach lambic.i know the fuss about bacteria and wild yeast leaving their funky stuff in your gear(one guy even told me that it impregnated the walls where it was left to ferment!)so i thought about buying a few water filled plastic carboys,brewing with the water,sanitze and using these for lambic only fermenters.any thoughts?
ibought local honey from a health food store and beside it was a 12 oz. bottle of all natural dark amber agave syrup.i've read about the begian candi syrup but has anyone used this stuff?
ibought local honey from a health food store and beside it was a 12 oz. bottle of all natural dark amber agave syrup.i've read about the begian candi syrup but has anyone used this stuff?