Search results

I've never had a problem with my beer carbing in the bottle, even with clear beer. My understanding is that you would have to use a very fine filter to remove the yeast from suspension. If it were my batch, I would stick with the regular beer method and siphon it into a bottling bucket that had...

Stunning!!

I had to do that recently. Worked like a charm.

Printed on ours was a note that they "expired" in 3 years. Might want to check yours.

It seems you are unfamiliar with Joe.

I've bottled my mist kits within a month or so of the end of fermentation. I think you'll find that a lot of people do the same. Longer bulk aging is generally reserved for wines that you expect my need some tweaks (oak, cold stabilize, finishing tannins, acid/pH tweaks, etc.) and/or wines...

Everything I've read said it depends on the water you use. If you use R/O or distilled water it can last for several months. As long as the ph stays below 3 it remains effective. Some say that it needs to be clear as well, but others say that it is still effective even after it gets cloudy.

Man, that stinks. Were those all full? Hopefully most survived. balatonwine's father has some solid advice. I've never loaded a pallet jack much higher than the handle and that was always with sturdy construction material. If you need to stack that high for whatever unavoidable reason...

I'm not completely sure about the yeast, but I would think most wine yeast would be able to handle it, as long as they weren't stressed during the primary fermentation. I don't know if it will alter the flavor, but I would lean towards not. It essentially sounds like a very late step feeding...

Hopefully they have already figured out what to do since the post was from 5 1/2 years ago.

Here is an excellent resource for calculating priming sugar additions. It lets you pick which style (or alternatively lets you select the desired carbonation level) and then spits out the answer for 16 different types of fermentables in ounces, grams, and cups! Edit to add: It is focused on...

I've usually done a handful of my mist kits in screw tops since I know they'll be gone relatively quickly. I don't think I'm brave enough to try it with anything else though. My corker is easy enough and I've got enough cork style bottles to last me for a little while.

A year seems like a surprisingly long amount of time for a used screw capped bottle to keep a wine good. I bet a side-by-side with a corked bottle would yield some differences, but as I've learned from the Brulosopher, quite a few long-held tenets have turned out to have minimal impact on...

We started out small this year with 4 cherry tomato plants in a 4x4 planter box and some herbs. Turns out someone swapped one of the plants at Costco so we ended up with one full-size plant. They all did great and are producing like champs. Most of the cherry tomatoes don't make their way...

I read most of the thread on there a while back and don't remember a lot of negative feedback concerning the flavor. Maybe those are more recent or I just forgot. I do remember talk of bottles exploding, which is one reason I never tried it. Agreed on not needing it for still cider. I was just...

Pasteurizing is done when you want a sweet, sparkling cider in bottles. Backsweeten like normal but don't add sorbate/kmeta. The healthy yeast will start working on that sugar. Once the bottles reach the desired carbonation, pasteurize. Edit to add. There's are good thread on the...

My interpretation is that it would depend on what state the wine making facility is in. If in PA, no limit. If not in PA, 50% of previous year's production.

I had that on nitro once. Even better than regular!

I took another taste tonight to compare it to a commercial red blend a neighbor shared and I'd say it compared relatively favorably. Mine was a little lighter and definitely less nose, but taste-wise I was happy with how it stacked up. One thing I did happen to catch as I was finishing my...

Oops. I should refresh before submitting a comment when I step away for a bit.