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seen Apr 23 '13 at 3:15

Jul
6
comment Cherry vishnick
I am not sure, but you will know in a few days :p The pictures of the mixture on the second recipe look foamy like fermentation is happening, so I have hope.
Jul
6
comment Cherry vishnick
@FrustratedWithFormsDesigner I suspect that this fermentation isn't done for any alcohol or even cherry flavour, but instead for the flavours that the wild fermentation may contribute eg vinegary, sour. The vodka and 3 month infusion provide the alcohol and cherry flavour.
Jul
6
comment Cherry vishnick
@FrustratedWithFormsDesigner I would go ahead and try it (looks like you already have), but I suspect it will have a little vinegar and sour in it (possibly desired flavours) since there is no protection against acetobacter or lactobacillus. I am not sure where the liquid would come from in the second recipe, unless it comes from the cherries as they break down.
Jul
6
comment Cherry vishnick
@TobiasPatton I disagree. If you let a jar of cherries (with or without sugar) sit without a lid for two weeks, there will be fermentation. Most likely it will be some wild yeast and some other bacteria digesting the sugars. Kind of like how they digest sugars in fruit naturally.
Jul
6
comment Can a little human spit spoil fermented beer?
Regardless of the beer being affected or not, I recommend keeping this one quiet from any drinkers until the batch is gone.
Jun
8
comment How long do I have to finish a keg once it's been tapped?
My local brew club just had a lecture about this. A major concern was the loss of flavor in some beers. Aromatics may be lost to the head space in the keg if they sit too long.
Jun
8
comment How do I make a Yeast Starter?
@DennyConn Botulism is a potential concern. However, if proper canning instructions (Tim's instructions might be too vague for me) are followed, there is little need to use a pressure canner just to avoid botulism. As long as the contents of the jar, the jar, and lids are boiled and hot enough when closed up, the botulism bacteria and any other nasties should be dead. As the jar cools it should create a vacuum seal to prevent contamination. Here is an interesting article that talks about botulism in the US related to canning. eatallaboutit.com/2009/07/17/how-safe-is-home-canning
Jun
8
comment How can I clear-up a cloudy cider?
You may have done this, but I would mix up the juice concentrate and add pectic enzyme. After letting it sit then add to secondary.
Jun
8
comment How can I clear-up a cloudy cider?
Did you boil the juice and juice concentrate? My understanding is that boiling will set the pectin in the apples and make it cloudy.
Jun
8
comment What is the best way to sanitize vanilla pods?
Vodka or Everclear would be a much better alternative to isopropyl. Something about intentionally adding poisonous compounds to to a drink scares me.
May
25
comment When is it the optimal time to add flavoring?
@mdma I guess I will have to visit a hobby chemistry shop and get one.
May
25
comment When is it the optimal time to add flavoring?
@LastBoltonBrewery This cleared things up for me, Thanks.
May
24
comment Adding Oak Flavor/character to beer
It might be covered under "staves and spirals", but I have heard to use toasted oak dowel rods. I am trying this right now in a Lambic.
May
17
comment Getting custom beer crates in the US?
Not specifically meant for beer, but milk crates are readily available. These guys will even put your logo on it for you. buymilkcrates.com
May
2
comment Making wine from concord grape juice
Consider using this recipe. I am brewing it right now. homebrewtalk.com/f79/welchs-grape-juice-wine-21093
May
2
comment Making wine from concord grape juice
The balloon is probably meant to be an airlock. I used to use a balloon as the airlock before I learned of better ways. I would cut a small hole in the top and it would let CO2 out, but no O2 in. When the balloon quit hissing as air left it, it was done fermenting.
Mar
20
comment How do I carbonate without yeast or a keg?
Thank you for the response. I will look into this idea.
Mar
20
comment How do I carbonate without yeast or a keg?
Wow, Thank you for the response. That is a lot of baking soda. I think I will have to look into others means of carbonation.
Sep
26
comment How long do I need to maintain my fermentation temperature?
Thank you for the answer. Should the carbonation in bottles happen at the same temp as well or can I let them site outside the temp controlled freezer? My room temp is around 76-80 F
Sep
20
comment How long will carbonation “hold” in a growler?
I discovered if I leave the electric tape that my brew pub wraps around their lids, it seems to last a few days longer.