Recent content by VCTFernandes

I'm not an experienced brewer at all, I'm more of a mead maker and still a newbie at that too... but in my small experience, I've had fusels aging: I once made a clove mead that tasted like gasoline + kerosene... It went down like pure vodka and was very unpleasant. I bottled it and now, about...

I have no knowledge if this will work, but as far as I know, fusels age away in a couple of months, so no need to dump it. Just bottle it and save it for Christmas :D

If it ain't enough, splash rack it away... Meads are very resistant to oxidation when compared to beer. I recently had a pyment get that nasty H2S smell (fart). I splash racked it twice and didn't get a single oxidation note... If all else fails, wait until fermentation is over and perform the...

"It's for the kids, honey..." :D

The s shaped airlock seems to be more resistent IMHO (bought at bruhaus ebay store)

Do you ever share your homebrew with that pleasant person? I wouldn't :D

By the large number of stories about ever-smelling buckets, I don't believe it's possible, dude... :(

Actually, it was bought at a supermarket... I don't believe they'll take my notification into account :D That makes total sense... Thanks :mug:

That's just me, but For a first ferment I would go with a simpler recipe, like Joe's Ancient Orange Mead (google it). You will learn a lot from it with less risks of making something undrinkable. :D

Exactly as I was going to ask :D

Hey guys, Mere curiosity :D I regularly buy Caballo de Oro's Cabernet Sauvignon wine. It's a cheap chilean wine and a good one, IMHO. Surprisingly, I opened a bottle yesterday and was overwhelmed by a clove smell (like smelling clove extract) and taste. What can this be? I read that it can...

Take a look at this thread. http://www.homebrewersassociation.org/forum/index.php?topic=2177.0 Long story short, one can say that one gravity point yields 0.51 volumes of CO2. If this is correct (I never tested it, but you can check his calculations if you want) and you're aiming at 2 volumes of...

I've heard that alcohol also inhibits its action, so it's better added up front, before fermentation.

No k-meta was used so I'm quite sure it's not that. Also, it's not an SO2 smell, it's definitely H2S. I smelled it today and it's almost undetectable, so I believe it's going to be fine. Unfortunately, kegging isn't an option, but I will splash rack it when I have a free carboy (probably next...

Added a little bit of nutrient+energizer and stirred the carboy to mix things up... Let's hope for the best :D