There are ways to add body to a beer that would be fully fermented dry. They add body to wine after it dries completely out. I think tannins. U would probably want to use them in beers that u can hide or compliment the flavor. As for the seltzer, if u want it clear u might have to add...
I meant all the sugar in the fruit would ferment out in primary. U might lose some of the aroma, but u should still get enough. I am not sure if adding fruit in the secondary would attenuate as well and it might take longer to clear. I havent made hard seltzer though so I am only speaking on...
A little slip there, scrimshaw from left coast has 3 carbs I think. I was going to suggest it if u can find it. I usually drank Miller or michalob unfortunately..
I also was low carb for 8 months. Lost like 80 lbs, but regularly drank skromshaw and never found any seltzer I liked. Since fruit is all simple sugar, it should ferment out completely. If u want to make sure, add it into the primary. Another option that would probably work is adding frozen...
Idk about the top loading dryer... now that I think about I havent seen one. Maybe u could put it on it's back. It would already have to be modified to work as a centrifuge.
I am not sure the OP exact goals, but I think a used top loaded washer or dryer might be enough. If u were just looking to spin a carboy creating force towards the outside like a whirlpool, one might fit. Even a keg could easily fit. If you were looking to force the particles to the bottom...
Having cats to keep pests out is good. My house doesnt have easy access to the roof so now I have a wire net around the entire system. Along with spikes and reflectors.
Whatever u decide about the solar, look into getting it rodent proof. My wife and I had hundreds of lbs of pigeon poop falling from under our system because of an infestation. It cost us $1600 to clean and install guards and that was a steal. Most quotes I saw online were 3-5k... We dont...
I have read (yesterday because of this thread) that belgian brewers used to keep cherries with pits in beer for up to a year. The article went on to say that u run the risk, and if u really want the almond flavor to add almond extract or liquor. It also says that heat lowers the chances of...
I make custard for ice cream. Steaks of course are a lot easier in them. I can focus on side dishes while the steak cooks away. Anything u can crock pot can go in sous vide. Freeze several batches and drop them in the water before work. If I am making a large and complicated dinner where...