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Makes sense. Im asking cause a couple brewing friends of mine said in order to "unlock the corns goodness" (very technical terms here) that you have to use milled & flaked wont work. Obviously they must be wrong or why else would brew shops sell flaked. Sent from my iPhone using Home Brew

Okie dokie. That makes sense. One more question... Whats the point of milling versus flaking? Why is flaked maize an advantage & desired more? Thanks Big Ed Sent from my iPhone using Home Brew

Can some tell me what the difference between: 1. Flaked Maize 2. Milled 3. Unmilled I thought flaked maize was milled maize? Am I missing something? Sent from my iPhone using Home Brew

Touché. Thanks everyone.

I searched on here and couldn't really find my answer. So here is my idea; I'm not great at explaining stuff so we'll see how this goes. I was planning to use Splenda to backsweetin (since it does not ferment), but after all the research I did I've decided not to because of the off tastes and...

Well that should be fun! It was apfelwein. Sat for 3 months until fermentation stopped. Then racked onto stabilizer & let sit for bout 30 days. Edwort's didnt say anything bout degassing, so i didnt think about it. Now I think I should've....

Ok, so I bottled for the first time tonight. My bottles had a little CO2 carb foam when bottling. Should I be worried about bottle bombs? I did stabilize before bottling; so i should be good right? Cause its post bottling fermentation that creates bottle bombs & not residual CO2... Right?

Haha Love it!

I dont get it?

Well I've been pretty active here over the past couple weeks with a bunch of noob questions... Now I have a noob PROBLEM. I was checking the SG of my Apfelwein and I cracked the side of the bucket. :drunk: don't even freaking ask me how. I was just pulling the cap off and I heard the crack...

Whoops... My apologies. Hope I didn't offend you yooper! Thats what I get for assuming!

This is a pretty straight forward question. I have a recipe that calls for Grape Tannin, but I have some Wine Tannin from a kit... Does it really matter in the long run? If it matters is a strawberry wine recipe. Thanks in advance. Should we take a bet on how long it takes Yooper to...

oh... alright... So I was a wee bit off haha I thought transfer meant keeping all sediment and everything. That really didn't make sense though in my head because whats the point of putting it in a new container then? Thanks again for the help.

So I just want to get this right.... When it says "Transfer" to secondary that means taking all the sediment and lees with it... right? And Racking is referring to siphoning out the wine and leaving the lees behind? Trying some strawberry wine tonight and don't want to mess it up. Thanks

So I'm following a recipe and it says: Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water...

I figured it would be fine. I even said "I've read its fine & their website said no odor & it was tasteless" that was when she pulled the "I talked to the CEO" stuff. Yea i will probably just end up making 3 gallon batches to avoid separate containers. Thanks for the help.

By golly gee wiz! That just might work... haha this is why I love this place :ban:

Fair enough. I guess I'm wondering if 1/4 tsp of k-meta would be the same doses at 6 gallons or 2 gallons...

I used the search bar and couldn't find exactly what I'm looking for. I am thinking about doing a cranberry wine. The recipe calls for: 6 tsp – Yeast Nutrient 3 tsp – Yeast Energizer ¼ tsp – Liquid Pectic Enzyme ¼ tsp – K-Meta 1 ½ tsp – Tannin This is for 6 gallons so I want to make a...

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