Topic: Homemade Fermenter
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Answers to Common Questions
How to Keep Homemade Fermenting Beer at 65 Degrees
The fermentation process in beer is arguably the most delicate part of home brewing. Most amateur brewmasters simply do not possess the correct equipment to maintain a stable temperature through the weeks of a fermentation process. During t... Read More »
Source: http://www.ehow.com/how_7952976_keep-fermenting-beer-65-degrees.h...
How to Make a Homemade Fermenter for Honey Wine
You don't need specialized equipment to make honey wine, or mead. Nor do you need to purchase an expensive wine-making kit. A homemade fermenting vessel can be made from items from the grocery store and a few inexpensive items from your loc... Read More »
Source: http://www.ehow.com/how_6339736_make-homemade-fermenter-honey-win...
How to Tell Homemade Wine Has Stopped Fermenting
The most important step in making wine at home is the fermentation process. Vintner's yeast added to the grapes converts the natural fruit sugars into carbon dioxide. During fermentation carbon dioxide is released into the air and the alcoh... Read More »
Source: http://www.ehow.com/how_7340080_tell-homemade-wine-stopped-fermen...
More Common Questions
Answers to Other Common Questions
Contamination from something like chlorine in tap water, which kills the yeast culture. OR a dead culture in the first place. Something is preventing the yeast from growing. You ARE using brewer's yeast, yes? AND, you know it is a LIVE cult...
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Source: http://answers.yahoo.com/question/index?qid=20111014215626AA14xVQ
No, I can not give you a source only my memory. My parents made a hobby of it and had me collecting any-thing from dandelions to damsons and even made wheat and potato whisky. According to their friends very good and alcoholic. So I will sa...
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Source: http://answers.yahoo.com/question/index?qid=20090625071844AAEc5og
Two important things for a fermenter: 1) It must allow carbon dioxide to escape. This is important--otherwise the container WILL explode. 2) It must not allow oxygen to enter. Less of a safety issue, more of a I-don't-want-to-make-vinegar i...
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Source: http://answers.yahoo.com/question/index?qid=1006032808964
Well it depends. On a number of different things. You gave me a short summary. If this is your first batch. It might have been easier to start with a kit. Then you know what steps you need to do to master the process. Short answer - Maybe/M...
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Source: http://answers.yahoo.com/question/index?qid=20120405123912AAPAJFx
Chris? Boy you know you are too young to be drinking..Im telling your mom right now. *Every-body Haaaa-tteeess Chrriiss!!* Source(s): sorry I just couldn't miss that opportunity
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Source: http://answers.yahoo.com/question/index?qid=20120428150744AAID7H7
you want to remove it from the current bottle and at least clear the sediment. I wouldn't recommend storing it long-term in plastic milk jugs, the taste will be affected. I would recommend either separating the sediment and letting it do a ...
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Source: http://answers.yahoo.com/question/index?qid=20081110201218AA9hL0f
The hydrometer reading is a good brewer's practice. Once the alpha fermentation has subsided you can rack. Judge this by the rapid reduction in S.G. over a couple of days followed by a slower reduction. This is the time for a reading. But i...
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Source: http://answers.yahoo.com/question/index?qid=20091019111752AA8XjQa
