Recent content by bodhisoma

I'm no expert (I've got one 5gal batch under my belt) but I'd say to not worry. I sampled mine a few times via the spigot and sucked in a bunch of half-strength sanitizer through the airlock before I even realized I did it. And even was dumb enough to repeat the mistake 2-3 more times before I...

While researching how to make my first batch of hard cider, I read in some forum post that all that's needed is yeast, a sugar the yeast can digest, and water, and the yeast would convert the sugars to alcohol. What prevents someone from just adding more and more sugar -- either all at once...

Just took a reading with the hydrometer, reads 1.002, maybe even a little less. Started with an SG of 1.050, so I think this puts me in the 6.5% range. Moved to secondary via siphon, tilted the primary back a little to minimize sediment transfer, tilted the secondary forward a bit to minimize...

I used Red Star Pasteur Champagne yeast, not sure if that matters. Can I just open the lid, drop in the sanitized hydrometer and take a reading?

Made my first batch of anything on March 30th. Sanitized everything that'd touch the liquid beforehand. Five gallons of frozen, almost certainly pasteurized, no-preservative apple juice in a food-grade bucket with a spigot. Added perhaps a pound of honey, SG of 1.050. Gave the champagne yeast a...

I didn't put my lips on the tap you bloody heathens! "Sip" noun, not verb! :drunk: I think I'm going to throw caution out the door, take a sample every few days by just opening the valve a crack to give bacteria the most nominal of opportunities. How long in to this process can I be...

Hi all! I'm very new to brewing. Not even much of a drinker, I just like hard ciders/lemonades/etc and dislike buying them. So there's that. Made my first batch of anything on March 30th. Sanitized everything that'd touch the liquid beforehand. Five gallons of frozen, almost certainly...