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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Yeast and 140°

    Hey everyone. I'm going to build a pasteurizer this week. I understand that yeast effectively dies at 140° F. My question is: Does the liquid have to hold at 140° F for a certain time or is it instant? Cheers
  2. G

    potassium metabisulfite question

    Hello all! I have a quick question about potassium metabisulfite. We are bottling our wine and we are looking for shelf stable. We added potassium sorbate and potassium metabisulfite then we plan on back sweetening it. Question is, How long before the wine becomes drinkable? I've heard...
  3. G

    potassium metabisulfite

    Yep, understand that part just wondering on wait time before back-sweetening and drinking. If any.
  4. G

    potassium metabisulfite

    Good morning everyone! This morning I finished racking over my cider after 3 weeks fermenting and some clearing. I added my potassium sorbate and I'm going to add postassium meta, on the sorbate I usually wait 72 hrs to do anything with it, is the same time frame for the Post. Meta?
  5. G

    Co2 Volume reached?

    It was kinda on the line I was thinking. Thank you I appreciate your advice.
  6. G

    Co2 Volume reached?

    Hey guys, I've done force carbonating for quite awhile small and large batches, but never really focused on the co2. I used the set it and forget it method, I would set the co2 to 16psi @38deg and just let the kegs do their things for 2 weeks. Well now I am stepping up in the world and I got...
  7. G

    24 Bottles and 5 Gallon keg later

    We that was not fun. First time filling bottles from my keg. Purchased my lovely blichmann beer gun thought it was going to be easy. stick and in a fill it they said........ We have a bbq tonight so I was under pressure (no pun intended) to fill just 24 bottles. It was a foam nightmare. I...
  8. G

    Carbonation question

    Well now I feel like an idiot. I knew there had to be something out there. Thank you!
  9. G

    Carbonation question

    Stupid question, Really new to all this. But if I keg and force carbonate, then fill bottles will it stay carbonated? Thanks everyone!
  10. G

    potassium sorbate question

    Exactly as the post above. Mix PS with cold tap water until dissolved. Pour into carboy, let it sit for 48hrs, then back sweeten and force carb.
  11. G

    potassium sorbate question

    Figured it out! Thanks
  12. G

    do i need to kill off the yeast?

    No need to kill the yeast, the natural yeast has been killed during the concentrating process. Most likely the company used pasteurized juice anyways (killing the yeast) To concentrate: add juice, cook with heat to reduce. Once it reaches syrup consistency that's a "concentrate".
  13. G

    Need the basics on making cider

    YouTube was the biggest help to me. Tons of instructional type videos there. Good luck!
  14. G

    potassium sorbate question

    What's the time frame for potassium sorbate? Do I mix it in let it set for a day then keg? Or can I do it all at once. Thanks!
  15. G

    Gravity Issue

    I feel like a dunce, thank you.
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