This has been bothering me for years. I'm sure it can be done but every time I do a search it's always original gravity this and final gravity that. All I want to do is have a rough estimate of how much alcohol is in a concentration based on weight. Assume water/sugar mash. How do you do it?
Campden was really hard to find in the country I am currently in. Thus a friend arranged it from a lab supplier. As it shows 10ppm max lead on the label, would it be toxic to use? Also could you suggest me an alternative to Campden to prevent bacteria? My wines and kimchi get flowering every second day of fermentation. Would be very grateful for your guidance.
I made sugar wash and let it ferment for a week. After that I distilled it but forgot to get rid of the heads. I let it go until it was enough to fill a cup and emptied my pot (I didn’t use all my liquid) I tried to light it on fire but it won’t burn. is it safe to drink or should I be worried about methanol poisoning
Not exactly a beer homebrew question but... I heard from many people that drinking 70-96% alcohol (not rubbing alcohol but distilling grapes). For example Cyprus traditional drink zivania is made by distilling grapes and the first few batches are pure alcohol that they say is good only for cleaning because of the toxins it has is bad for your health and also can get you blind. On the other hand, in a lot of liqueur recipes, like limoncello, they use …
I consider using erythritol or other sugar alcohols in my "girls' brew". Because girls demanded something really sweet and that's the simplest way to get it. If I add it to the boil, will it count as alcohol against yeast alcohol tolerance? Would it hurt bottle conditioning if I add it at the same time I add priming sugar?
I'm planning to make an homemade liqueur, like Limoncello, but with oranges. To begin, I've added orange zests to 500 grams of 96% alcohol. Now, I'm puzzled about the sugar syrup. In the beginning I thought that 500 grams of alcohol + 500 grams of water + 500 grams of sugar = 1.5 liter of liqueur at 33% of alcohol. After some research I learned it's not that simple. I should consider density, convert mass to volume, and probably something …
I need to know the equipment and the step by step process, cause i already try do it, but it didn't work I already watch several videos, but its not the same to talk to someone that really loves , and know how to do it. I don't know anybody that knows how to brew anything
I'm trying my first batch of ginger beer and decided to make it with ginger bug. What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5% and it would be perfect. My ginger beer will ferment in flip top bottles, I'm going to open them once or twice a day to avoid excessive pressure. I'll add an unknown (I have to dig more, don't know …
I have been letting it sit for 10 days and it is still not 40%. I would like to know how to raise alcohol content in my rum while it is still in the process of fermentation. There are bubbles rising from the bottom and I am not sure what to do.
I would like to know the equipment and the step by step process, as I have already tried to do it, but it didn't work. I have already watched several videos, but it is not the same to talk to someone that really loves, and knows how to do it. I don't know anybody that knows how to brew anything xD
I would like to know if there is a sensor that can monitor its alcohol content and displaying it to my LCD display. Your answers would be a great help to my dreams. I'm a computer engineer taking my research Subject.
How do you measure alcohol content in a fermented drink without relying on measurements of gravity? Say we have a bottle of water (pasteurized), add sugar (that has been treated to have no living organisms on it), and then a packet of 100% pure yeast. Then we can measure the gravity before and after to calculate how much alcohol must have been produced. However, consider the thought experiment where you do the same thing as above. But you're unsure what …
What is the best grade of plastic for brewing and storing alcohol (up to about 15%)? Basically as the title suggests, I’m in a rural part of Tanzania with no access to glass but I do have access to some food grade plastics.
I'm working on a little project of my own regarding beer balance and I've got a lot of theories. One of the questions I haven't yet answered is how alcohol impacts balance after it gets to a particular percentage and starts tasting sweet. Does anyone know of any research (or common thoughts) on how alcoholic a beer needs to get before it starts tasting a bit sweet, which I feel helps offset hop bitterness and malt astringency? It's possible it …
I don't know if this is relevant for the SO homebrewing forum, but anyway.. A friend and I had a discussing over a beer the other night at a bar in Oslo. I bought a 2 dl(0.2L) with an incredible imperial stout(abv: 13.49%) and he bought a 3dl(0.33L) double IPA(abv: 8.5%). While we was drinking the beers the discussing was about what of these two beers wound get one of us more intoxicated then the other (we have pretty much …
When you drink a spirit and mixer with a straw sometimes you get a kick of alcohol at the end, so you keep stirring it with the straw while drinking it. Will the different components of a brew (e.g. alcohol) be at different concentrations depending on the height inside the fermenter. If so what methods are commonly used to get around this before siphoning into bottles?
I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first time, there was a heavy "medicinal" taste to it. (It didn't come from the base beer because I bottled some without the vanilla and it tastes fine). Is there a way to remove the alcohol from an extract prior adding to beer? Would …
I've had a life-long fancy for using vodka to clean sanitize and naturally use it in my air-lock. Given that it is only 40%, however, and I live in California where pure grain alcohol is illegal, would starsan be better? I guess the two dimensions to take into account would be sanitation and cost, but I am more concerned about sanitation.
I fermented my first batch of extract in a plastic 'ale pail' using an airlock with the following mixture in it: 50% tap water; and 50% whiskey It never bubbled. Not even once. In 3 days. And while I can't prove scientifically that the lid was on tight, it was on as tight was I could make it! But, when I cracked open the lid and took the SG, it was obvious that fermentation was occurring). I was told by …
I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" (http://www.amazon.co.uk/Alcotec-Vodka-Spirit-Alcohol-Moonshine/dp/B004LXZAUW/ref=sr_1_1?ie=UTF8&qid=1421024826&sr=8-1&keywords=alcotec+vodka) After about 2 weeks of having syphoned off about 2 litres into a plastic bottle it smelt terrible with what I can only describe as a cheesy aroma. The rest of the batch has a bit of a yeasty smell to it (this is long after having used the activated carbon, finings etc. and syphoning off very liberally) and some that I had syphoned into …