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Oct
11
comment Do I need a press to make wine from grapes?
Should be fine, as long as the holes are small enough to prevent seeds from escaping.
Oct
10
comment What is a hard apple cider expiration date
Bottle conditioning is the process of adding a small amount of sugar to the finished cider before placing it in pressure resistant bottles. The sugar ferments, producing carbon dioxide which carbonates (conditions) the beer. Take a look at the chapter in How to Brew about bottling beer. The process for cider is identical.
Oct
10
comment What is a hard apple cider expiration date
If the juice has expired you run the risk of bacterial or fungal contamination. Fermenting won't fix it. If it's infected you'll know from the taste and smell.
Oct
6
comment How to tell if a cider is finished without hydrometer
How warm was the nutrient mixture when you added the yeast? If it was too hot (> ~130 F.) you can kill the yeast.
Sep
26
comment Adding boiling water to raise temperature during fermentation
1.044 to 1.009 is 80% apparent attenuation, which near the maximum you can expect from any yeast. Congratulations. You've made beer!
Sep
25
comment Reading a 3 scale hydrometer
Is there any point where two of the three scales line up? I'm guess you've got Brix, Baume, and Plato. Take a look at this calculator and maybe you can figure it out.
Sep
23
comment Glass Carboy with bottom spigot - Can/should it be done?
And if you've got a LOT of money burning a hole in your pockets, there's always conical fermenters
Sep
17
comment Adding boiling water to raise temperature during fermentation
What were the temperatures before and after?
Sep
16
comment Pomegranate wine colour?
My suspicion is that a "milky pink" wine will never be dark red, even after clarification. You might hope for dark pink or light red. So, I don't think I've answered the question about how to make a dark, red pomegranate wine.
Sep
15
comment Pomegranate wine colour?
There's a good primer at Winemaker Magazine
Sep
15
comment What unit does my hydrometer show?
I'm confused -- how did you read 80 before fermentation, when the highest number on the scale is 50? Is there a different scale on the other side?
Sep
15
comment Pomegranate wine colour?
Given time, the solids in the wine will drop out and it won't appear milky any more. It will also appear darker as there's less light being reflected. You can speed the process by adding finings.
Sep
15
comment What unit does my hydrometer show?
If those are gravity points, it's a narrow range hydrometer; it only goes up to 50. I'd guess that the units are Brix or zplato.
Sep
5
comment Where to add the sugar before bottling?
Even if you're not planning on transferring the beer to a carboy for secondary, make sure you give the beer enough time to truly finish. For regular strength (e.g. up to 1.060 starting gravity), two or three weeks is good assuming you're fermenting at close to room temperature.
Aug
28
comment Wild hop alpha acid
You might want to confirm that the hops you found are not ornamental hops which will provide little bitterness or aroma. I would try making a tea by steeping the hops in boiling water for 30 minutes or so and then evaluate the aroma.
Aug
15
comment Mashing raw spelt/dinkel
For the StackExchange model to work, you're better off posting each questions separately...
Aug
10
comment Should you adjust residual sweetness to account for carbonation level in a beer?
I wonder if the carbonic acid is formng a salt? A carbonate or bicarbonate would account for the salty flavor, but not the added bitterness.
Aug
7
comment Is a yeast-starter without temperature control worse than no yeast-starter at all?
This is not an answer to your question, so I'm putting it as a comment. The temperature of your yeast starter should not play a role in the ester formation in the larger batch of beer. If you're not doing this already, cold-crash the starter for 24-48 hours before pitching. This will force the yeast to drop out of suspension. You can then decant and throw away the starter beer, which may be estery, and pitch just the yeast.
Aug
2
comment How high in ABV can a beer be before the yeast is too stressed to re-use?
Coincidentally I just read this today. The author attempted to harvest the yeast from a bottle-conditioned 11% ABV beer. He was not able to culture the yeast due to the cells being non-viable.
Jul
19
comment First Time Airlock Won't Start
Yup. Like Denny said, wait a couple weeks, then take a gravity reading. I expect the beer will be fine.