I'm trying to see if you could use the modified starch N-Zorbit, a maltodextrin, to absorb a low sugar wine (pinot noir for example) and then dry it while keeping the alcohol levels the same or close? ...
I asked in a prior post about canning wort to have it handy for yeast farming. What would the shelf life be of canned, unfermented wort? Any special steps to extend shelf life, perhaps adding hops? ...
I'm building a kegerator for my husband as a welcome home from deployment present. I'm going to assemble it in about a month and he's back in about two months. I want to connect everything and tap the ...
Making a batch and for the first time the recipe calls for a whirfloc tablet. From what I understand the tablet assists with settling the haze produced by proteins. I've read a half tablet to 5 gals. ...
I have a kegerator setup with CO2 and a tap. Once a keg has been put into the kegerator, how long will it stay good? What can I do to ensure that I get the longest life possible out of a keg once ...
I have some mead in bottles, which have been stored in a reasonably cool, dark place for possibly as much as two years old. I had intended to leave it for about a year for bottle conditioning, but now ...
I picked up the ingredients for an IPA when I was getting the ingredients for a Milk Stout a while ago. The plan was to have everything at the ready so I could make the IPA shortly after the stout. ...
I've been reading some forums on probrewer.com, and there seems to be a consensus that bottle conditioned beer lasts longer than force carbonated beer. Why would that be?