Search results

We have had a couple fermentations that have gone sideways due to contamination that I suspect came from bacteria that was on the fruit we added in secondary. I know a lot of people who do country wines will add k meta to the fresh fruit before they ever add water. Is there any sort of...

Well, it looks like everyday is going to be quite different from my previous desk job. Had to remove this young peppy Western diamondback from the tasting patio today . I can already admit, despite the cut in pay, I am starting to enjoy work and life more

I don't recall the blend. It is a custom concentrate made for a near by cidery that we bought from. We don't grow enough apples locally to harvest and press, sadly. We did grow our own pumpkins for this though The ABV will be 6.8%

1000 liters of forthcoming pumpkin pie cider. Took on a fantastic pumpkin hue, but going to be a beast to filter

We used to use totes, but are moving to stainless. We still use totes to move between tanks. We also barrel age some of them

Between batches as well. I've heard some people only do PBW, but we're pretty strict about sanitation.

First we remove all the hardware and soak and clean with first PBW and then sanitizer, scrubbing all the ports, threads and openings of the tanks and hardware with brushes. Then rinse out the system and re assemble Then 1. Run PBW cleaner through system via spray ball for 20 minutes 2. run...

The conical is great. We can carbonate in it as well Passivating is a process to clean new stainless steel tanks because they have oils and other chemicals on them from the fabrication process that needs to be removed.

Sure thing A couple of our new 100 gallon fermentation tanks I just passivated, and started a batch of raspberry session mead in ( 2 more in another room that have yet to be passivated) next to our 300 gallon conical. And two 40 gallon, and a 60 gallon tank currently with meadowfoam mead

It begins... Haven't been on my feet so long in a long, long time. Exhausting, but in a satisfying way. Bottled, labeled and boxed up 100 gallons. Passivated 2 new fermentation tanks. Tomorrow, filtering a batch, starting a new batch... And possibly more bottling.

agreed. I didn't really care for my meads with nibs until I added vanilla. infusions tend to use grade b which is more affordable

Start date pushed to 9/11 to help onboard my replacement

To be honest though, I absolutely love vanilla, and probably add it to most of my meads, so any which way is OK with me

to clarify, with vanilla, i do not add it in primary because so much of the fine nuances will get blown off by the fermentation process... but with other intense spices like cinnamon, i do add in primary. and another consideration... it is hard to know what your outcome is going to be if you...

there are two things to consider when adding in primary. the fermentation process is going to blow off a lot of the delicate flavors and aromas. (this is why many professional bakers will recommend only using pure extract in desserts after heating or that aren't heated, and using artificial in...

that's true, but that's a lot of work and material. i typically only buy, chop and freeze when i am ready to go

agreed. I use it for making liqueurs

it's possible and easier to start with small cuts of muscle. I have yet to try it, but duck (breast) prosciutto is quite popular and easy to do from what i have seen and heard

i vacuum seal my cured meats/bacons during the initial cure phase because it helps to both speed up and evenly distribute the cure through the meat

there's also two other components to consider: 1. once the wine reaches 10%+, it becomes exponentially harder for it to take hold 2. (for those who do so) it'll likely be stabilized long before it can take hold as a bit of a germaphobe, i get far more worked up thinking about what that fly may...