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Vinegar run followed by water run with no water in the worm bucket.

In this case there was no puking, although I’ve definitely had that happen in the past.

Thank you! I knew something could be done, just not well-versed enough in the chemistry to figure it out on my own.

So I ran some single grain mash (reasonably well filtered) this evening. The first 3 liters were perfectly clear, beginning at liter 4 I started to get a bluish tint to the distillate, and what looks like a brown/coppery looking flake. My search online yielded many answers, sometimes...

But basically methanol is slightly polar and therefore has enough molecular attraction to water that it doesn’t volatilize as easily as it normally would.

I’m having trouble finding the paper again. Ill let you k ow when I do

So I’ve come across a paper published in Europe that states methanol will NOT boil off first in a low wine due to its being in solution with other things. That only in a high alcohol wash (as in already distilled) will you get the methanol to evaporate first. Can anyone corroborate this?

Like 4+ weeks? Yeah I only had in secondary for a month and a half.

If you need to remove H2S after fermentation you will need to use a copper sulfate solution. Recommend buying a 1% solution. With 1% copper sulfate solution 0.75 mL of solution per 1 gallon cider will be a 0.1 ppm addition. Make additions in that increment with 48 hours in between. COPPER IS...

I bottled recently and it looks like the dextrose is just laying on the bottom of the bottles. Should I have pulled up some fine lees to make sure there was enough yeast to carbonate the bottles?

I waaaay overdid sulfite addition in a batch recently. Had to repitch yeast a 3rd time, I also splash racked right before third pitch and it kicked off. One thing I did wrong was seal the vessel before allowing sulfites to blow off. Have you trapped the sulfites in by chance? If so, splash rack...

No need to cold crash I think. Nothing will get through distillation.

I found some 1% copper sulfate solution (made from reagent grade copper sulfate pentahydrate). I’ve also reviewed the MSDS. Yes, I’m very wary of using this solution, and will be very precise and methodical while making additions. I’ll be adding 0.1 ppm at a time. Using copper wool in such an...

Thanks!!! This is exactly what I’m looking for. I had seen something suggesting a copper sulfate addition but wanted to confirm. Thanks everyone for your input!

Will it just blow off throughout secondary? Or will I need to pull it out somehow (precipitate?)?

Top of perry has cleared up as of this morning, and activity is increasing. I’m thinking maybe some sediment got pushed up initially, and that’s what made it look weird.

Tried the cider made with French saison today, tastes AMAZING, lots of character, 20 days into secondary.

Pictured here are 3 separate containers. All were somewhat sloppily processed. I believe I overdid sulfites, as 5 days in I only have a very tiny amount of airlock activity. Repitched yeast 2 days ago, all seem to be acting about the same (1 gallon perry processed elsewhere, and two 3 gallon...

Maybe MO2 from mangrove jacks? I’m also trying a French saison yeast (Wyeast I think) that smells great but I’ve yet to taste

Yeah need to fix that... as to the fermenters, it was either that or one carboy full enough to touch the airlock. Overdid the sulfite addition and wanted room for that to blow off as well. Primary has been... sluggish to get started. Finally have some movement in the airlock today (pitched 4...