dthorpe
  • Member for 11 years, 2 months
  • Last seen more than 6 years ago
How likely is contamination in an average batch?
Accepted answer
23 votes

Following normal, reasonable sanitation practices (always sanitize containers and utensils immediately before use) usually keeps the risk of infection pretty low. The greatest risk of infection ...

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Are there any tricks for removing labels from bottles?
17 votes

For removing your own labels that you apply to your bottles, use a label with a hot-soak water soluable adhesive. When you're ready to reuse your bottles, a soak in hot soapy water is all that's ...

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Distillation legality
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12 votes

No, it is not legal to distill alcohol in the US without a license. It is possible to obtain a license for small batch production. See the discussion forums on the American Distilling Institute web ...

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Adding Pectin Enzyme To Cider After Fermentation Is Complete?
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6 votes

Yes, you can add pectic enzymes after the ferment. The enzymes contribute little to the fermentation, it's only added to encourage suspended solids to clump together and precipitate out of solution. ...

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How long can organic wine be stored without chemicals?
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6 votes

Preservatives generally aren't a part of winemaking, at home or commercially. If you are referring to sulfites, these are added to kill the yeast to stop fermentation at a specific point, not to ...

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Drink made from fermented lemons?
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5 votes

Lemoncello is a possibility, but it is an infusion, not a fermentation of lemons. Cover lemons with vokda and let sit for a few weeks, then remove lemons and sweeten to taste. Works best with lemon ...

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Approximating Sugar to Apple Juice ratio in cider?
5 votes

The technique I use is to pick a yeast that has a low tolerance for alcohol and the ferment will extinguish itself as the alcohol content rises above the yeast's tolerance. Whatever sugars are left ...

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Consequences of contamination in a beer?
4 votes

The biggest contamination risk in brewing is acetobacter, for the simple reason that acetobacter is everywhere and on everything. It's in your kitchen, on your hands, and frequently on the surface of ...

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Cardboard alternatives to bottle cases for storage
4 votes

Nothing made of cardboard is going to last long or retain strength exposed to moisture - humidity alone will soften even the heaviest double ply corrugated cardboard over time. Your best bets for ...

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Hard cider with pasteurized regular cider
3 votes

Yes, you can brew cider using pasturized juice. Some would argue that pasturization destroys certain enzymes and aromatics in the juice that contribute to the flavor of the cider. I haven't brewed ...

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What are the advantages and disadvantages of Buckets vs Carboys?
2 votes

Buckets are much easier to deal with: they're lighter, easier to get material in and out of, easier to clean, and generally unbreakable. I have a couple of carboys and a bunch of buckets. I almost ...

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Reusing twist-off bottles
0 votes

I recycled twist-off bottles from storebought beverages when I first got started home brewing, but I don't use them any more. The storebought bottles are surprisingly fragile and don't survive heat ...

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