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Hi all, I don't have much experience in winemaking, but I recently found a patch of elderberries and wanted to give it a go but I have a concern in regard to making wine with these. I was wondering how the wine process deals with the cyanide-inducing glycosides found in the berries. Heating is...

thats fantastic, thank you.

Thanks, i will have to give that a try!

Mostly for hop additions. I only have 10+/- batches under my belt, most of which were established recipes so I'm unsure about a lot of things and not very confident yet. I'm pretty sure i use enough grain to get to my starting gravity but the hops are a little over my head aside from just...

So i recently fell in love with a SMaSH beer, specifically the Southern Tier 2X SMaSH. i decided to try to make my own and in the process of looking up the recipe (which should only contain Mosaic hops and Special pale malt) i saw nothing but recipes that contained multiple hip and multiple...

Consider it slowed. also what is the negative side of using kegs?

Can you give me some detail on how you are interfacing the arduino with the system? They are something im pretty familiar with and having that sort of control on the system is very attractive to me both in the automation i could potentially do in the future(but probably wont), and because i...

No, i haven't really started putting together a parts list because i wasn't sure where to start. I know i would like to have a full on three keg HERMS system with multiple pumps and coils and all the bells and whistles etc... but if i can get away with less, or with a minimum list of equipment i...

Alright fellas, I got the bug pretty bad and decided to start putting together an electric HERMS system of my own. I have gone so far as to buy some second hand kegs (two, but working on a third) for a decent price and want to start piecemealing the rest together over the next year or...

I did, i wanted to make sure there wasn't anything i missed. the good news is that this morning im starting to see a couple bubbles in the new starter. its way slower than im use to but its getting there. ill give it another day or two to see what it does.

That was my problem, i used a starter before and there was no action. I'm afraid it will happen again with the new pack.

yeah there was no change. this morning the smack pack was inflated microscopically. i could still easily squeeze the bag and touch my fingers together but there was a little more resistance...i think. How long would you recommend i wait before opening the pack and making a starter, or do you...

So a few days ago i went to my LHBS and got a smack pack of the Wyeast 1214 Belgian Abby with the intent to make a starter for a slightly higher than recommended SG ale as recommended by the pack. i smacked it properly to let the nutrient out, and nothing happened after 10hrs or so. I read...

now that you mention it, that's probably what it is. i have seen something similar in the past myself and It was my schools art dept that was tossing it so i wouldn't be surprised. :mug:

yeah i was afraid of that. finding a large kettle is the difficult part, its easier to brew in a big kettle and ferment in smaller containers than it is to do the other way around. Cheers!

Really? that's not very constructive at all. First off, if stainless had that sort odor/flavor retention of thing then no one would be using it in their brewing. second, none of the original attachments (tubing, pump, etc) would be kept so theres no contamination with what may have been in there...

So my university was tossing this so I snagged it out of the dumpster. I'm not sure what it WAS used for, but I know what it WILL be used for....BREWING! My problem is I don't know the best way to utilize this thing. Looking at it I'm sure I could use it for everything right up to...

So i made this recently and just poured my first pint from my keg. Its tasty and everyone loves it...however its really sweet for my personal taste. If i make this again i will probably half the amount of juice concentrate. Deffinatly a keeper though!

aw geez, i kept it at room temp. I dont have any experience with Nottingham so i asked my local shop guys and he said it was pretty forgiving, so should be ok. its smelling fine but now you got me a little worried >__<

Thank you, with that in mind i would just wonder how long it would take to eat up all the sugars used for sweetening. the cider will probable be long gone at that point.