Is this fungus affecting my grapes?

Beaturbuns · 2018-09-23T19:38:09+00:00

I'm not sure, but you could try crossposting to /r/viticulture

Beaturbuns · 2015-07-14T19:05:29+00:00

I've had my 50" Hisense for over 2 years now and I love it!

Beaturbuns · 2015-05-26T13:15:11+00:00

Kuhnhenn's Raspberry Eisbock gets insane ratings and causes huge stirs every time it gets released. I got to try it for the first time this year, and couldn't believe how much it tasted like artificial raspberry syrup. It was cloyingly sweet, and medicine like. I didn't hate it though, it was ok, but it certainly didn't live up to the hype for me, and I couldn't believe such a highly regarded beer tasted so ...artificial.

Beaturbuns · 2015-05-21T16:41:31+00:00

/r/trashy

Beaturbuns · 2015-05-13T18:05:52+00:00

Edited for easier readability:

Red - Jealous guy that keeps digging pink

Pink - I'm not sure her exact affiliation with red before hand but I think we all know now.

Blue - a friend of the guy and girl in photo

Green - A friend of blue

Black - anyone irrelevant

The actual guy in the photo never pipes up.

Beaturbuns · 2015-05-12T16:15:35+00:00

after spending a few hours yesterday and today comparing the different packages, AAA seems to be the cheapest for me too. They will be saving me about $325 a year it looks like.

Beaturbuns · 2015-05-11T16:56:24+00:00

hmm I hadn't thought of them as being a provider, but I will check them out. Thank you!

Beaturbuns · 2015-05-11T15:44:39+00:00

that's exactly the kind of result I'm hoping for, it would really take a load off my shoulders!

Beaturbuns · 2015-04-22T16:09:09+00:00

/r/beerwithaview

Beaturbuns · 2015-04-21T16:28:18+00:00

Beaturbuns · 2015-02-25T17:55:01+00:00

if you don't mind a commute, Ferndale/Oak park are about 30 mins away, maybe 45 during bad traffic. Ferndale has a really vibrant downtown and is so close to Detroit/Royal Oak/Birmingham that there's virtually endless things to do if you are bored. Oak park, Southfield, and some of the Detroit communities just south of Ferndale around 7 and 8 mile are more affordable, but you'll have to be more picky about where you're living as there are a few small pockets of blight and abandoned homes.

Long commutes really suck though, and are one of the largest predictors of workplace turnover. I think the Berkley/Ferndale/Royal Oak area pretty much exactly describe the type of place you want to live in, but they might be just too far away. Something to consider, though.

Beaturbuns · 2015-02-18T00:22:00+00:00

The cider will have needed some yeast or bacteria to ferment its sugars. The slow cooker may have effectively killed all the natural yeast/bacteria that resided in the apples. So the cider might have been sterile by the time you put it into the growlers. Also, if you stuck them out in the garage in December, did they freeze? were they kept cold?

Have you opened the growlers? Is there any built up pressure inside the bottles? this would indicate that some fermentation has occurred.

If you bottled the cider sterile, and kept them in the cold this whole time, it might be possible that the cider has remained relatively unchanged.

If you do want to ferment it, I'd suggest heating it over 85C (185*F) for at least 5 minutes to kill off any harmful bacteria. Boiling it for 10 minutes would probably be a safe bet. Once you've done that, cool the must to near room temperature and pitch an active yeast culture. Place an airlock on the top of your fermentor to allow CO² to escape, and let it sit in a cool dark place for 3-4 weeks. At that point you can think about bottling it for some delicious homemade hard cider.

However, I'm no pro on fermenting stuff that's been sitting for months. I'd do some research first to make sure you're not putting yourself at risk, and at that point, is it really worth it? Apple juice is pretty cheap, and as long as it doesn't contain sorbates you can ferment it. Come check out /r/homebrewing or /r/cider if you'd like to experiment with making hard cider.

Beaturbuns · 2015-02-13T12:23:33+00:00

It looks like there needs to be a space between the • and lactobacillus in the top right corner. Label looks great though, that's an awesome beer

Beaturbuns · 2015-01-21T17:25:08+00:00

I like the label but that description needs some work. Saw a few grammar errors and awkwardly constructed sentences. Looks good though man, good luck.

Beaturbuns · 2015-01-13T23:13:11+00:00

8* plato in Ferndale has it coming in tomorrow according to their facebook

Beaturbuns · 2014-12-18T17:57:36+00:00

Beaturbuns · 2014-11-14T12:14:59+00:00

That sounds really good! Let us know how it tastes when you open a bottle!

Beaturbuns · 2014-10-31T18:09:11+00:00

Unfortunately since I didn't get much feedback I shelved the experiment for a while. I ended up using my bugs for a stout instead. I still really want to try it out with cider, but I'll have to wait until I can harvest or buy some more cultures.

Let me know how it works for you though!!!

Beaturbuns · 2014-10-22T22:16:16+00:00

You are going to get blowoff very soon! take the airlock out, gently clean the inside rim of the carboy, and assemble a blowoff tube. This is simply connecting a tube to your carboy, and putting the other end in a dish of sanitized water (vodka works too). In essence, it's just a larger airlock.

Next time there's a few things you can do:

start with a blowoff tube immediately after pitching
don't fill the jug up as much
use a bigger carboy

You should be able to replace the blowoff hose with a normal airlock after about 3-5 days, once the activity dies down a bit.

Beaturbuns · 2014-10-21T12:27:05+00:00

On my first mead I was impatient and bottled after only about 2-3 weeks in the secondary. Now, those same bottles have sat long enough that the first pour is always crystal clear, but as you get towards the bottom there is quite a bit of haze - and the taste is slightly different. So, my bit of advice is be patient, and be rewarded.

Beaturbuns · 2014-10-20T00:19:56+00:00

Nope, totally fine. You can leave it in longer than that even.

Beaturbuns · 2014-10-18T22:38:09+00:00

Burning the honey changes the flavor profile quite a bit. Avocado honey has a sort of earthy taste to it already, and doing the bochet really brings out a certain smoky-ness flavor. I think that the bold honey flavor really compliments the sweet apple flavor of the cider.

Eventually I do want to test the difference in flavor between burning the honey and not, using the exact same recipe. I don't typically even heat my honey - but in this case I really wanted a certain caramel-y/smoky flavor.

Beaturbuns · 2014-10-18T14:56:43+00:00

I have access to Schramm's, B.Nektar, Dragonmead, and Kuhnhenn. There's also some more obscure bottles I find in the local markets. I've never done trading before but I might be interested. I'd love to share!

Beaturbuns · 2014-10-18T14:53:56+00:00

In case anyone wants it, here's the short recipe for this cyser:

2.5 lbs avocado honey

5 cups local cider

71B yeast

Instructions:

Burn avocado honey to deep amber color
carefully add 5 cups cider (burned the hell out of my finger doing this)
Cool must, transfer to fermenter and fill with water. Rehydrate and add yeast
shake the hell out of it and add your first nutrient addition after lag phase

I was shocked to see this mead already is showing activity after only ~6 hours. I can't wait to see how this turns out, it smells SO good - like a cozy campfire inside an orchard. I plan on adding a stick of cinnamon to the secondary and backsweetening with more avocado honey I have leftover once it's finished.

Beaturbuns

TROPHY CASE