Post AcPvdcJv4gcfmH8RhQ by cook@noagendasocial.com
(DIR) More posts by cook@noagendasocial.com
(DIR) Post #AcPvdcJv4gcfmH8RhQ by cook@noagendasocial.com
2023-12-02T10:08:51Z
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@ned @philcolbourn
(DIR) Post #AcPvddJFOfgAqTpQI4 by ned@noagendasocial.com
2023-12-03T01:36:14Z
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@cook @philcolbourn so I just started 2 more batches. Due to open on Christmas eve. I did them with 150g and 200g of sugar. But a couple of things I noticed. 1. Not all the sugar dissolves. I might give it 5 and give it another big shake.2. A lot of left over juice.Next time I'm thinking I'll split 2 bottles into 3, so 2/3rd juice in each. Dissolve the sugar in boiling water. Then top up.
(DIR) Post #AcQSNgxVMGTQ19fHhg by cook@noagendasocial.com
2023-12-03T07:43:07Z
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@ned @philcolbourn when I do 250g sugar (with wine yeast) the sugar just barely dissolves after much shaking/aerating. I think this is about the limit.
(DIR) Post #AcQYfJQoAczBzD9m4W by ned@noagendasocial.com
2023-12-03T08:53:32Z
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@cook @philcolbourn just bought me some new yeasts on ebay. For next year's brews
(DIR) Post #AcjhTn2hjeROXUwUs4 by philcolbourn@noagendasocial.com
2023-12-12T14:31:49Z
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@ned @cook i just pour sugar in and let yeast find it. same for my beers. i get a layer of malt in bottom and you can see yeast progress through it. send more useful and simpler than mixing it in
(DIR) Post #AcjiKUM9wOCHvuAfGi by philcolbourn@noagendasocial.com
2023-12-12T14:41:20Z
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@cook @ned limit is how much alcohol yeast can handle - not whether sugar can dissolve.as i said in another post, i don't try to dissolve it.
(DIR) Post #AcjiiwxTFep7adHrto by philcolbourn@noagendasocial.com
2023-12-12T14:45:45Z
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@cook @ned nice carbonation. i rarely get it right