Your best option is to get a glycol chiller. However, glycol chillers can be expensive and if you’re not ready to invest in one, don’t worry. There is another solution. But first, you’ll need to transfer the beer from your conical fermenter to your keg or bottling bucket. After yo...
Hard cider is also a trendy drink in the United States. It is called ‘hard cider’ to distinguish alcoholic from non-alcoholic cider, known as sweet cider. Hard cider is also closer to wine than beer. When we learned how to make hard cider at home, we just had to share it so you ...
We take “weak wort” (wort too low in sugar content to be viable for fermentation) and send it to the City of Boulder’s WasteWater Treatment Plant. They use our weak wort to feed the bugs that clarify some of the city's gray water. It’s a symbiotic and cool relationship with our...
Let’s say you have tried it before, and now you want to know how to brew mead. At home. It’s cheaper, more eco-friendly, creative, and fun. If you have tried to brew beer before, it won’t be hard at all. All these and the pleasure of DIY (of course) followed by the pri...
First, to have nice bubbles, you do not need to over filter/clarify. I have the same centrifuge and it never touches anything I carbonate. If you over clarify you will also strip significant amounts of flavor. A sieve works fine or a separatory funnel if you want to take it a step ...
How to Make Mead (Honey Wine): Mead is super easy to make. And turns out GREAT!! (most of the time) Depending on your Recipe. It can Take as little as a month, years, or even up to a life time for it to ferment. The recipe I will post first is great fo
8% would make a strong beer, but a weak wine. I like to shoot for wine around the typical range, between 13% and 15%. 3 cups of additional sugar brought my 3/4 gallon batch up to 15% potential alcohol. You’ll have to dump out some of the juice first before adding the sugar....
to a sterile filter pad that strips wine of all life. Fining occurs when substances are added to a wine to clarify them. Often, winemakers will add egg whites, clay, or other compounds to wine that will help precipitate dead yeast cells and other solids out of a wine. These substances ...