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Jan
18
comment Vegan option for lactose?
The idea is good, but winemakers don't kill yeast with campden (potassium metabisulfite). The yeast is stunned into submission using a combination of potassium sorbate and potassium metabisulfite. It's the sorbate that stops fermentation; the k-meta merely helps the sorbate to be more effective.
Jan
8
awarded  Yearling
Dec
2
answered after fermentation (carboy) if I put it in the fridge what do with the air-lock?
Nov
23
comment How can I permanently mark my carboys?
+1 for the burninator's answer. There's a good thread over on that big homebrew forum with lots of pictures of how people etched their carboys.
Oct
19
awarded  Popular Question
Sep
19
comment Fast versus Slow Fermentation
I personally wouldn't add any fining agents at this point. I'd avoid it if the cider doesn't need it. If it doesn't fall clear on its own, then you can consider fining.
Sep
18
answered Fast versus Slow Fermentation
Sep
1
comment Cherry vinegar (was supposed to be mead)
You can't sterilize with campden tablets. You can merely chemically preserve, meaning you can create a climate in which wild yeast & bacteria will die. I've never brewed mead, so I can't give advice as to whether or not you can skip the boil. I was only suggesting that you can sanitize fresh & frozen fruit by adding enough k-meta to it to kill the bad stuff.
Sep
1
comment Jugs for secondary?
You can buy stoppers - drilled and solid - that fit these bottles. Even if you don't use them to do split-secondary, the bottles could be useful for doing small test batches.
Aug
30
comment Cherry vinegar (was supposed to be mead)
1 gram in 1 gallon is about 150 ppm. It scales linearly, so you can compute how much k-meta to add based on that. If you are using cultured yeast, the k-meta will not harm it as long as you keep the ppm levels low enough. I would shoot for 50-75 ppm, but you can go as high as 100. Before you innoculate with yeast, draw off about half a cup of your unfermented mead and stir the k-meta into this. Then mix this solution back into the batch. Then innoculate.
Aug
30
answered Cherry vinegar (was supposed to be mead)
Aug
30
revised Should a wine be encouraged to emit residual CO2 before bottlings?
added 1 characters in body
Aug
30
revised Should a wine be encouraged to emit residual CO2 before bottlings?
added 1 characters in body
Aug
29
answered Should a wine be encouraged to emit residual CO2 before bottlings?
Aug
28
comment fly sparging - stopping and efficiency
@brewchez: So fly sparging wastes a tun of water? When you hit 1.010, do you turn off the sparge arm then run what's in the tun down the drain? (I've never looked into fly sparging.)
Aug
15
awarded  Excavator
Aug
12
answered Strong Sulfur from WLP 351 - how to clear it up quickly?
Aug
4
comment What's the best way to rack beer off of fruit?
I actually meant to prevent oxidation, not to act as a preservative. I probably wouldn't worry about infection from canned fruit. But the pouring of the cider through the grease guard aerated it. Did you detect any oxidative staling of the cider as time went on?
Aug
1
comment What's the best way to rack beer off of fruit?
Did you add any sulfites?
Jul
22
comment Anyone ever had their secondary fermentation bubble for 3 weeks?
Seconded, and I want to add: take SG readings so you can be sure when fermentation is done.