Recent content by coramdeo

I was browsing through the threads from the link you gave me and I found the following from a moderator name pappy, He did 190 degrees for 10 minutes.. I just hope I do it right, not change the taste, not have bottle bombs, and not over carbonate before pasteurizing the batch, Here is...

A few more questions if I may. 1. Should I put the bottles in while bringing the water up to 170 and then wait 20 minutes or bring the water up to 170 and then put the bottles in for 20 minutes? 2. For the plastic bottle test, should the bottle be of the same size as the glass bottle or...

I do have a hydrometer (somewhere) bought it when I bought all my brewing gear... But I didn't use it before I put in the yeast (which would be required for original gravity number, correct?).. I guess I am stuck with tasting this batch for desired taste? perhaps I should confirm the kill...

Yes, I am planning on kill off the yeast and bottling before it gets that low.. As I mentioned, this batch is for family.. We are trying to cut commerical sodas out of our diet and want to switch to homemade sodas and homemade ale/wine.. So my direction say to kill the yeast in about 4...

Ok, thank you.. I did 11 tablespoon of vanilla extract with 3.7 cup of raw sugar to a 3 Gallons batch. I actually plan on making this a low alcohol batch (less then 4%) for whole family to drink but plan on increasing alcohol content in the future. coram deo,

I am so sorry... I didn't even think about it... but I am so laughing over here.... .. I am choking on my sandwich over here and my wife said I am going to get it... LoL

Ok, quick question, I was making a Hard Cream Soda. The recipe called for 11 tablespoons of Vanilla Extract. My wife had made pure vanilla extract using vodka and a vanilla bean. Mixed up the sugar, added the vanilla extract and pitched in the yeast. But afterwards it dawned on me that...

Ok ok.. I will give it a try in the morning when I am ready to bottle it... I have a bunch of friends over tomorrow.. If all things go well in the morning I will be serving it to my friends including my pastor... :drunk: :tank:

No socks in closet.... LoL All clean cloths.. Alot of pants I haven't worn for a very long time, dress shirts, tie rack filled with ties, and alot of pull over shirts I can't wear anymore due to extremely bad RA (have to stick with button up shirts these days), that is about it..

It was wrapped in a towel and buried behind a row of low hanging cloths I haven't worn... LoL

That is awesome... This was my Hiatus from brewing as well. It was my grandmother (who raised me as my mother) who passed.. It was extremely hard on me... But I am ready to get back into brewing...

That might be a problem... not sure.. The air lock was in but the air lock has not had water in it for quite some time...

So it won't kill me? I was afraid of some kind of bacteria in the brew after 4 years in the carboy.....

So I found a 5 gallon carboy of mine in a closet from 4 years ago that I forgot about during a family death situation. It has a brew of a mead based ginger ale.. Could it still be good? There is nothing growing in it or on top of it as far as I can see.. It was fermented with a champagne...