Years ago, I used to use bleach. However, I started to have problems with chlorophenols. It would make my beers taste like band-aids. Now, I could not use it...
I'm in a similar situation, in that I use Star-San, but also use Five-Star's other product, Powdered Brewery Wash (PBW) for cleaning. Developed specificially...
I often find that filtering my cordials takes forever, fruits, chocolate, constantly clog and it seems that I have to spend huge amounts of time cleaning...
Hi. Yep, it does seem to take forever. I have good results with several layers of cheesecloth then paper coffee filters. But I use a bunch of filters. Isabel ...
Well you asked and now I will answer what I do. We make our own filters and we run what's called a line filtering system. Line comes from carboy to 1, 2 liter...
... Why would you want to filter a chocolate cordial, just out of curiosity? As for the other kinds, you might try giving thema bit of time to settle out...
This might be a bad idea, as I've never made cordials, but has anyone tried making a simple centrifuge out of two 2 liter bottles and a washing machine motor...
A simple suction filter. Can be made using a two hole stopper and container, a funnel with filter in it, a lenght of hose, and a siphon attachment for a sink...
I just let mine settle out, then pour off into a clean jar. But my problem is" not eating the fruit" and sampling it so there is no cordial when it's time. ...
Try: http://www.morebeer.com/product.html?product_id=16769 I have no idea if it will work with cordials, but it is worth a try. - Edric, the all-grain...
... I have a filter setup like the one in the link above. I built it myself from parts at the local hardware store but the price they are offering is very...
I know that cordials are done at a much smaller scale than beer. However, what made me think about using a beer filter to filter a cordial was watching someone...
thanks to everyone for their suggestions about filtering. As to why filter chocolate. I wouldn't always use a paper filter for but depending on how much...
Yes, a Winery in Florida. So, Lakeridge Winery is a 120 acre lot using 80 acres for Muscadine Grapes which are a long term, Tropical grape which was growing...
I was wondering what documentation is being used for a&s submissions? I am more interested in mead for now, but I would like to know of any good sources for...
primary? I don't think any drink from our period are still around. secondary - ISTR that "ein bouch von guter spise" had some mead recipes. cheers Arpad...
Greetings from Terafan, I have two things on my website that you may find valuable. First is an article on documentation (or really a philosophy on project ...
... Uh, extant examples of something are far from the only primary sources. Period texts, works of art and manorial or monasterial records are just fine. If we...
thanks to everyone who has e-mailed privately and to the list. i look forward to finding all of them and squeezing as much authentic juice from their fruitful...
Hi Gang, I am just starting to read "Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation" by Stephen Harrod Buhner. Seems like a great read...
I just bottled a batch of Dry Heather 2 weeks ago. The aroma was outstanding, one of the most complex I have ever smelled. It went through 2 rackings over a 6...
My friend has this going on with her honey, some help would be great. 2 liters of my honey stash has a fermented fragrance to it, and I didn't do anything to...
I belive that honey is the ONLY food that will never go BAD. (could be mistaken, read this somepalce, but can't remember where) I know that it will crystalize...
I had a 5 gallon bucket given to me and it had a slight fermentation smell. The condition of that honey sounds like it matches yours. I used it to make a...
Its turning to Sugar lol. That happens when honey ages. I have used it before but still preferre plain honey. Chass of Rundel, Ansteorra Teller of Truths and...
I decided to give an unhopped ale a try. I will be using a slight variation of a "gruit" ale recipe I found through the SCA Brewing web site. In addition to...
Your honey either started with too high of a water content, or it absorbed enough water to bypass the equilibrium threshold and has started to ferment. Honey...
Hey guys, I am making a Peach Brandy with a recipe i found in mother natures herbs...( i recomend this book if you want to know more about herbs and...
