Recent content by eebowler

*drool*

'WW' aka wedding wine.. A mango wine i made for a friend's yet to happen wedding. August will make it two years old. It's decent but not spectacular.. I added tannin and acid blend as per usual recipes however, it's a bit strange for me because ripe mangoes are neither sour nor tannic. I added a...

lol All these technical questions about hops, kegging and stuff and two novice questions about stock beer kits, the simplest method of making beer, can not get a response in over a week? I find that amusing. Were the questions stupid? Too simple? Boring AF? I've spent over 15 years in...

Anton, Can i share this thread with you? I have a similar question: I've never brewed beer before. A friend last year, got a 1 gallon IPA kit and it was interesting. ( bitter!) I just bought a Muntons Irish style, stout kit, and would appreciate pointers. Here, we do not have a beer supply...

Hahahah If only!

Assume it is still fine and keep watching, smelling and tasting. Use you as the guinea pig when ready to start drinking and sharing. Usually, when fermentation is done, the wine starts clearing so, until then, assume it is just slow.

Wikipedia says: Campden tablets typically contain 0.44 g each of sodium metabisulfite (plus filler) and 8 of these are equivalent to one half level teaspoon (2.5 mL) of sodium metabisulfite. Eckraus says:Potassium metabisulfite is slightly stronger than sodium metabisulfite by volume—17%...

Thank you for the hope!!

Thank you for the hope!!

I have a cangshan 'Top Cut' nakiri, (cheapest Cangshan), made with sweedish steel ( personal bias) and it is pretty sweet! Good hardness and even though the handle is clunky, it's functional. Mercer is a decent brand with good value and as mentioned above, Victorianox with fibrox handles are...

Potassium sorbate stops yeast from reproducing and potassium metabisulphite kills them so adding both of these when you reach the desired ABV would help but may not completely stop fermentation. Another way I've read is to put the must in the fridge at close to freezing temperatures for a...

Oh my :( I fermented a week at about 20C ( AC setting,) then racked and raised temp to around 23-24 to stop freezing my ass off.. Fermentation is pretty much done now so added 1/4 tsp MBS and tasted.. It is borderline ass like. Lol. ;a little sweet AND a little bitter, with a noticeable scent...

Making a 7 gallon batch of portugal wine, i had a similar issue. My research resulted in the possibilities that i 1) I didn't add enough diammonium phosphate and /or 2) that my oxygenation technique was poor so the end result was the production of hydrogen sulphide (farty, rotten egg smell)...

Konstantinos, the first (only) time I brewed ginger beer, after a few days, I tasted it (about a pound of grated ginger in a 3.8 gallon bucket) and it was hardly noticeable. I removed the ginger, boiled it and poured everything back into the bucket. The difference in taste went from 1 to 10...

" Bottom line: bubbles in an airlock are amusing but they really tell you nothing very useful " I have not read that anywhere before! What i've read is that when bubbles are about a minute apart, fermentation can be classified as finished. What is the idea behind your statement? Gas coming...