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Most definitely interested in the pair if I can talk the wife into letting me spend that sort of cash.

Could you not just use the water jacket to maintain/adjust the mash temps? Where I am at there are more than one or two outdoor boilers with a few extra circuits to pull 180+ degree water off of. I am just wondering why to bother with HERMS at all with such a kettle. I use a simular setup...

Two-ish year old tabs. No expectation date on bottle. Hoping that's not it.

The smell off the stuff smells fine so I'll see what it does. I did already bring the sugar up to 1.080 (calculated, juice was 1.054, added sugar to a calculated 1.080) Fingers crossed.

I pressed ~10 gallons of white (himrod) grapes yesterday. Did a rough filter off the press and put them into a 5 gallon and 4 1 gallon carboy and added 1 tab campden per gallon to each. I went into the brew closet tonight to check on it and the 5 gallon is bubbling at a good pace and the...

I used nottingham, and started at 1.06 (I think, maybe 1.065).

Made a batch of this on April 8th (so 14 days ago). Its down to 1.006 so I was going to bottle it today along with a beer that needed to be bottled up. (half mini-keg, half bottles). While I was doing the beer I noticed the Graff was still bubbling (once every 45-60 seconds). I should wait...

Wasn't planning on using the old yeast, I would stop somewhere and grab a new one. I was curious as to how the malt would be.

So my friend found an old (still sealed) Yankee Brewer "burch's pale ale" kit in their house. The Best by date on the yeast packet is may of 1997. Liquid malt extract feels fine... Think I could just pick up a new packet-o-yeast (All I have in the fridge is 1116/1118 and red star blanc)...

I thought the same thing. I do wonder what the maple will do for the flavor on the little batch.

So some comments: I made a 1 gallon primary and a 5 gallon to give it some room. The SG was only 1.060, so the little guy I bumped a bit with some maple syrup. I have nothing in the house to bump the 5 gallon and felt I had to pitch yeast today, so I was wondering what would happen if I...

Just pulled the rhubarb out of the freezer. Going with a 6 gallon batch ~ 40lbs of rhubarb, started with 5lbs of sugar going to check the SG and add if its still low. Thawing now so we shall see what happens.... I have two yeasts in my fridge, 1116 and 1118. Which shall I use?

Well I have about 40lbs or rhubarb in the freezer waiting to be thawed into this stuff. Only one bottle remains from last years batch, waiting for a good reason to open it.

Just made a 1 gallon version. I had a gallon of local cider in the fridge and was looking for something new. Here goes.

There are temperature corrections that you can use. Right? That was my plan at least.

I'll was just browsing around and found this thread. I jacked some of my simple cider this year that was a bit tart to begin with and after freezing out about 2/3 of it, boy is it tart. Nice and warm though. I like to drink an ounce of it on an ice cube. I liked it enough that I felt the...

I am taking a stab at maple wine in a week or two here, there is a larger sugar shack up the road and I need to stop in and chat. I plan to just check the SG, adjust by simmering down, follow that Jack recipe a bit and see what happens. If it turns out not so great I'll just use it as an...

The wild stuff around here was done sometime ago now. Its very fall in New England these days.

We had a ton of blackberries here too. I made 1 gallon of your wine here. I put two in to regular winebottles and the rest is in beer bottles and are going for some sparkling blackberry wine. Thank again for another good recipe.

I assume I should drop some potassium sorbet and campden in this when I bottle it right?