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no1) find a Corny keg, heat 5gal at a time in a water bath. A cider standard is 140F for 40 minutes. Pasteurization is calculated as time at or above target temp. In your case kill should be greater than a 5% cider. no 2). I have bottled and then held bottles in a water bath canner with...

* Cacao foams a lot, plan on a primary bucket twice your volume. * Lactose can be used by several families of lactobacillis, you may not get alcohol but you risk an infection. Lysosome and low pH (3.2) can minimize the risk of off flavors / infection * The US market considers chocolate as milk...

* for reds I would ask why? Home folks can use several brute drums and commercial size could use several polyethylene totes. You could use several yeast to add complexity or other variables for complexity, then blend off primary. * Above 1/3 sugar (1.050) it shouldn’t matter. If you are into...

* it has legal questions from ATF and state regulators, This really will control everything, ex next door in Wisconsin hard cider 5% requires a winery license for the rules. * you lucked out if you missed spraying

I use a number of uncommon fermenters. There is no reason to not try it. Now that said a primary frequently is an open top pail. I will try to have a white / country under airlock or with a silicone lid by 1.020 to 1.050. At the one month racking in something with low headspace. , , , ie If...

About 25 from Fermented Friends (LaCrosse) and Prairie Vinters (Dane County) exploring northern Italy. (yes this is a 33 degree switchback in a thousand foot climb)

welcome to WMT

waiting for sunrise , , , seems like after 9 to see the sun ~ the Italian alps ~

Waiting for sunset 7pm

Ah,, you have seen the QA numbers I put out.

welcome to WMT from a fellow Wisconsinite. and grower of Itasca, Frontenac, Petite Pearl, cherry, rhurbarb, . . . . There are several clubs in the state which work together on crushes and juice purchases. Where in NE Wisconsin? You may be close to @ChuckD or @wood1954 .

Some cities sure like greenery , , , out sightseeing

welcome to WMT

I would assume that they leak “slowly”. They are a mechanical seal; silicone has a relatively high oxygen transmission rate; How, I doubt there is a practical test method.

Using northern hybrids, I age about 9 months. The purpose is to get empty carboys for next season. Northern tend to have high acid so I normally back sweeten. Young wines have refermentation risks.

One can eliminate the routine checking if you have glycerol in the air lock. On wines over a year old I tend to have solid corks. I also use some vacuum with check valves if the head space is high.

welcome to WMT Elderberry makes an interesting wine. My favorite is to mix a more aromatic and acidic fruit with it, (ex Concord grape juice) basically elder provides tannins.

welcome to WMT There are a lot of good fermertables that take less work than grape. ex mulberry juice with a max dose of grape tannin makes a big red wine.

Tasted Itasca today, it is tempting to pick it with a nice crisp flavor. Normal for Itasca is week two September.