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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

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...

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

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?

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

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...

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...

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

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

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.

Figured it out! Thanks

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".

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

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!

I feel like a dunce, thank you.

Starting gravity was 1.050. Maybe I dont 100% understand the Hydrometer. I thought the Hydro would show what the Alcohol was currently or Potential of. For some reason I thought for a decent brew I had to be around 5% ABV. I have read so much I might of just over looked this. Temp has...

Good Morning everyone, hope your weekend is going great! So this morning its day 5 of my cider and I checked the gravity and Im now at 1.00, it smells like alcohol and I kind of taste like alcohol (more of a watery taste now) since day 3. I plan on back sweetening the batch once 2 weeks...

So today I taste tested (sooooo good) but I started at 1.050 or approximatly 5% potentional, when I tested today it has dropped down to 1.020 is this normal? I happy with the flavor so far and happy with the fizz of it, even though I plan on force carbonating. Let me know THANKS!

Awesome thanks fossey for your input, just got home and noticed all the foam on top has dissipated, and color has changed even lighter. S lock is still bubbling away though.

Nice super excited about this. Was your recipe similar? (Seems most are). It seems the cider is going crazy, rhino farts through the s lock ever 1-3 secs and it has changed colors to a lighter brown.