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6

No. Use soap and water. Wash your hands for 20-30 seconds and make sure you wash your whole hand. I have no idea what dilution you would have to use to maintain efficacy or what dilution you would have to be below to not give yourself chemical burns.


6

I think what you made is safe, but there's no way to not produce alcohol with that method.


4

Get a wort chiller, immersion are really easy to make and pretty cheap to buy. That way you don't have to move the pot in order to chill. Then get a pot with a spigot so that you can simply use gravity to move the chilled wort from the boiling pot into your fermenter. Also you could mash on your propane burner. Just need to be a bit more attentive and stir ...


4

Diacetyl is used as a food flavoring and is safe to ingest, It is not safe to inhale diacetyl when heated and/or vaporized, and causes popcorn lung. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/ucm261273.htm There is no evidence in the available information on diacetyl or starter distillate that demonstrates or suggests reasonable ...


4

Rhizopus Oligosporus is believed to be "harmless" on the basis of the fact that there has never been a recorded incident of Rhizopus Oligosporus' ability to produce a toxin when fermenting Tempeh, but then again, Rhizopus Oligosporus is believed to be a form of Rhizopus microsporus. The latter one is a documented pathogen that does produce toxins, even ...


4

It's safe to drink. It could potentially have some type of wild bacteria (lacto perhaps), although depending on the brew ingredients this could just be some coagulated oils etc. However, it won't hurt you either way, although introduction of wild yeast could create some off-flavors.


4

It's worth mentioning that it depends somewhat on how you plan to package the braggot. If you're planning to bottle condition, I'm not sure it's possible to back-sweeten with something fermentable like honey and still allow yeast to do the carbonation. You might still be able to bottle if you keg/force-carbonate and then use a beer gun or something similar....


4

No. Not because they might not be effective, but because they are not made with your skin in mind. Their pH values, either acid or alkaline, are not compatible with your skin, and products for personal hygiene will also contain product to care for your skin, even alcoholic hand sanitiser. Use a real soap and scrub well.


3

After some research I think I discovered a potential source of the problem. Potassium metabisulfite decomposes into, amongst other compounds, sulphur dioxide - a gas which is irritating and toxic at higher concentrations. SO2 reacts with water to form sulphuric acid (nasty!), and that includes water in mucus membranes, which explains why I experienced a a ...


3

I am the guy that asked the question you referenced. Since asking that question, I have canned 500+ 16oz cans of beer and session mead/melomel. I notice that it has only been a couple of months, which makes the number of cans seem a bit excessive. In my defense, I had six buckets of mead that I started last summer and finally got around to packaging, and my ...


3

You can certainly try it. That's the major advantage of homebrewing. However, just because these beers are coming prepackaged nowadays doesn't mean that's the way its done in the place of origin. These things evolved really as beer cocktails. I think its far better to just add the lemonade to the beer in the glass. That way you have great beer to begin ...


3

Some people develop an allergy to the fungi in the tempeh and the fungus was suspected of being causative of Zygomycosis. IIRC that may now have been disproved and Rhizopus is generally considered safe in food stuffs.


2

Short answer Yes No known harmful pathogens can survive in beer or wine. From your disciption there seems to be no sign of acetobacter which can sour the wine, usually it will have a pellicle on top. But even then is safe to drink. Let us know how it is, sounds like a nice wine.


2

I doubt you'll have an issue. Fermwraps don't get hot enough to auto-ignite anything (It can't even bring water to a boil without melting the plastic), so I doubt anything will catch fire due to the heat of the FermWrap. If there's an electrical fault somewhere, well that's beyond the scope of this question and forum. I'm going to guess in most cases, ...


2

Typically you would try to mash in the high alpha-amylase range to insure some unfermentables or use some dextrin malts. If the beer is finished and needs backsweetened you can add more honey but this will require the beer to be kept cold and consumed quickly or using a chemical yeast inhibitor to prevent further fermentation. Or adding an unfermentable ...


2

Alcohol and the natural pH drop (acidity) from the fermentation process will kill any viruses. You cannot get sick from your beer... unless you drink way too much at one time, which is a different problem!


2

Aluminium was discontinued for use in casks and kegs here in the UK in the due to it slowly being dissolved by the beer when the protective epoxy liners got damaged. A layer of oxide will not protect your aluminium from being corroded by the beer, I would use stainless or plastic.


2

Most (all?) fermentations have trace amounts of methanol, with the tendency of fruit-based fermentations to have more. However the amount is so low, it is insignificant - unless your concentrate it. One method of concentration is via heat distillation. Note: It's not that you're making more methanol by distillation, the process just concentrates the ...


1

Why do you think there will any problem with Methanol? According to the recipe, she says that you'll get to 1% ABV but I suspect it will be higher, but not by much. Methanol in fermentation is usually only a tiny fraction of Ethanol production, so almost no concern to you unless you plan on distilling it. That's usually where Methanol is a problem. Since you ...


1

The risks are about the same as with any bottle or other container: over carbonation. The key is measuring the amount of sugar accurately to not over carbonate and risk explosion. You have to make sure the beer as fermented completely as well, before conditionning, to avoid excess CO2. Head space is also crucial, since cans do not have the same shape ...


1

Well I am not so sure. They could explode if you aren’t careful. Sometimes just dropping a commercially canned beer or soda causes a rocket, so at least the cans that the commercial world use are about as lightweight as one can go under very controlled circumstances. I am not sure you have the ability to maintain that tight level of control in the home setup....


1

The safest way to backsweet it is to add non fermentable sugars. You could try to kill all the yeast by pasteurisation or filtration but be carefull because even if there is just a tiny bit of yeast you will have uncontrolled bottle fermentation.


1

Diacetyl is a FDA safe food additive. It's known for tasting almost exactly like butter. It's common on popcorn and candies. You can buy straight Diacetyl to flavor your food if you didn't get enough in your beer. If you don't like the way it tastes, dump it down the drain. We've all dumped many batches down the drain in our day.


1

It's probably ok, but try a sip first before guzzling it. How does it taste? Does it have enough alcohol to preserve it? The magic number for that is 12.3% ABV. Airlocks don't guarantee freedom from contamination and nor does lack of fluid in an airlock guarantee contamination. The water just helps. The bend in the pipe is really enough to stop most ...


1

I use a two vessel system with pumps, like the brutus system, this makes it a lot easier for mashing and boiling I would recommend not straining, using a siphon would be a lot easier, also, get a chiller (immersion or plate) to prevent yourself from moving to the cooling bath. You'll still need to move the bucket/fermenter with the beer in it, but that's ...


1

Could the flavor be described as a burned flavor? Are you applying direct heat to the mash tun? Do you have a heating element in direct contact with the wort, like in a RIMS system? It sounds to me like you may have burned or scorched your mash or wort. Direct heat to the mash tun is fine if you have a false bottom, but be careful if the malt is at the floor ...


1

It could be that some fermentation is still going on, and the sediment is yeast that, over time, has grown and multiplicated. If that's the case, you should open your bottles before they become timed bombs, which will explode in your cellar. Check if your wine is sparkling (even just a little bit), that gives an indication that fermentation is still occuring ...


1

I can't speak to the safety of the heaters, other than suggesting you take the black box apart to see whether it is sealed in any significant way. In regards to the lid, you really don't want one before or during the boil (if you're using an immersion chiller, you'll want to cover the wort before it gets cool, or contamination could happen). The open lid ...


1

One difficulty you'll have with getting that signature shandy flavor when adding fruit to secondary is that the sweetness (sugar) of the juice will get converted to alcohol by the yeast, leaving you with mostly aroma, and a little flavor. A lot of people don't recognize how much sugar plays into the overall taste of the fruit. Without the sugars, it is not ...


1

I've wrapped towels, insulation, and lots of other things around a FermWrap without issue. I like to use mine for sour-mashing, so I'll place a FermWrap around a boil kettle, then use a heating blanket to help give it insulation and an extra heat boost. There have been no adverse effects, and nothing has caught fire yet, so I wouldn't be too concerned ...


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