Recent content by Drunken Monkey

I can’t stand IPA’s. It’s a millennial fad that’s going away thank god ! The process was done that way back in the days for preservation purposes. So, something better than nothing. But, by today’s standards it’s trash ! And, a fad it seems just like wine coolers of the 80’s.

Update : After a few experiments I found having the prv valve cap was a bit easier and less damaging to the threads. The caps with no prv came off with a little muscle. They came off even easier with keg lube. But, we’re still under pressure and I would imagine it would damage the threads...

To those that followed this thread. Keg priming went as planned. The kegs I have with purge valves were easier to get off than the ones without. But, was doable. Carbonation was as expected. So just pour pressure was needed and was yum. 😁

RO is as close to distilled as possible. Better to distill yourself for sure. But, RO is a close 2nd. So, don’t see the issue unless you RO system is outta whack.

Why don’t you just use distilled water @ a neutral value? Then just add acid as needed, like lemon juice!

Thanks for the input. And, yes you need to look at the sugar content label. If making a simple “wine cooler” you want to be inline beer abv. So, sometimes no sugar needs to be added. If 28gm sugar per 64oz bottle. You should land around 6% with no added sugars.

Yes, frozen fruit works too. But, I found it takes longer because of the lees and racking. When already processed juice has little to no lees and is clear with just one rack.

Great feedback Gluke ! Yes, I have used and have black tea on hand. Also, French and American oak strips when possibly needed. I am also lucky to have 9 different fruit trees on my property. I have used my lemons to add a bit of acid. And, mango juice for a little smooth sweetness...

So, I decided to experiment a little for fun and a surprise for my wife. She, brought up one day how she missed the wine coolers that were all the rage in the 80’s and can not be found today. I decided to do 2 small batch low ABV fruit wines. Wanted to make it a simple and fairly quick...

Just bottled and kegged (primed) last night. 1st time doing keg priming. I’ll report back in some weeks on how it worked out. I’m hoping to just pop on the tap, then purge. Then set 2-3lbs pressure to serve nicely carbonated beer 😁.

Spot on!

I don’t know. But, I do know it says in the description of fridge filters that “it removes the smell and taste of chlorine“. That’s so your ice and ice water don’t smell. But, the residual I’m assuming is still there. Kinda like natural gas….It has no smell, but they add a smell so you...

My mini keg/growlers are Nutrichef. I have in 1 and 1/2 gal sizes. They come with a lid that has a purge valve. I noticed many other brands have lids with no valve. So, I would guess if you primed and filled the growler. It may be a pita to get off with the carb pressure that will build.

Well, there is not much top space to loose much when removing the cap to screw on the tap. Can be done within a few seconds. Then purge with some c02 pressure. Then set to dispense pressure. I‘ll be able to report results in a few weeks from now. I just filled the mini with primed beer...