Rice_Guy's latest activity

* commercial canned foods have enough heat treatment to kill nine log cycles of spore forming bacteria. Plain cold water washing...

If your bottles are clean, there is no reason to boil them.

Way more work than necessary. I de-label in a hot oxyclean soak then rinse and dry. Before use it’s a quick rinse with starsan. I’ve...

From the technical stand point and a few brief notes: * The bend of the wire will not cause heat to increase. * Something called OHM's...

a few cranberry pH, 2.69, 2.67, 2.70; a few TA numbers, 3.26%, 2.84%, 2.89%; a few SG, 1.038, 1.040, 1.032. This is high acid fruit...

In reference to reducing the oxidative effect I make a small addition of ascorbic acid along with k-meta prior to bottling.

We were invited to my daughter and son in law's to celebrate our 48th wedding anniversary at their home with a gourmet meal of wild...

I got a email where it was ask the starting SG and the bucket on the left was 1.141 after the extra fruit was added and the one on the...

My heat belt is always loose on carboys. I simply slip a piece of 1 1/2" pvc pipe vertically between the belt and carboy. Keeps it...

This is what I call style, ie What accounting dept. wants vs I grow/ fruit is free so build lots of flavor/ total solids. With this...

Just think how many pairs of underpants you could buy for that money. :D

Don't over worry about wine breathing.:slp Keep breathing yourself. That way you can taste and drink more wines! :D

The electricity is going to flow in the resistance wire as if there was no kink, ie generate heat. There is less air flow at the kink...

Also, the carboy should be sanitized (star—san or meta-bisulfite) right before filling. That would rinse any remaining residue.

I haven’t seen anything which would suggest that skin and seed tannin have different reaction rates. The published chemistry is that...