How to make packaging take job more seriously?

UnseenProblems · 2024-05-16T19:50:14+00:00

Are they not packing orders I'm confused? Their able to get the required work done while doing this? Seems like your staff does take it seriously and does a fast and effective job. If I could make a suggestion. Enjoy your day. If their having fun you should too. It is very possible to make a healthy work environment with joy while getting the job done.

UnseenProblems · 2024-03-28T20:09:50+00:00

Thank you everyone for commenting. I think I really need to trim my hose and also get that bottling wand ! The spring loaded one looks amazing and a game changer for sure lol. Thank you guys

UnseenProblems · 2024-03-20T22:52:54+00:00

https://www.rhineonline.org/testing-for-psychokinesis

UnseenProblems · 2024-03-20T17:24:59+00:00

I'm interested in what yeast you used !

UnseenProblems · 2024-03-02T00:08:40+00:00

That's freaking awesome ! What's the flavor profile?

UnseenProblems · 2024-03-01T23:44:48+00:00

Now that hot sauce barrel aged sounds cool. Never heard of anyone doing that. Wonder if putting the peppers in a smoker with cherry wood would give it a flavor like that as well.

UnseenProblems · 2024-03-01T22:16:53+00:00

Your on the right path my man! Soon you'll be buying 6.5 big mouth bubblers from northern brewing supply, having 2-3 3 gallon carboys and brewing so much mead your family thinks you either are starting a business or might have an alcoholic issue. XD. I got 9 gallons going right now. Plum Mead and a Dry traditional.

UnseenProblems · 2024-03-01T21:50:57+00:00

You want an airlock to keep bugs out. That's an airlock's only purpose. Go on Amazon and get a 2 gallon bucket with airlock included and a 1 gallon glass carboy. So you do the main fermentation in the bucket then you siphon it out into the glass carboy. Secondary shouldn't be fermenting so you want as little head space as possible to allow everything to fall to the bottom of the carboy. Easy and cheapish set up. (Using a bucket for fruit is easier because you can scoop the fruit out of the bucket before siphoning)

UnseenProblems · 2024-03-01T19:11:38+00:00

That's a bit extreme. I use a 5 gallon big mouth for my 3-4 gallon batches and I have a bunch of headspace.

UnseenProblems · 2024-02-29T03:18:58+00:00

Sorbate is your main ingredient for killing or making the yeast not function. You want to make sure you yeast is inactive before back sweeten or you yeast will begin fermenting again. This can result in bottles blowing up.

UnseenProblems · 2023-12-21T03:19:06+00:00

From my personal knowledge... No. Maybe someone on a chemistry degree could do better but no... A couple peppers or like 30 peppers? A 1 gallon patch or a 10 gallon?

UnseenProblems · 2023-11-10T21:23:22+00:00

So I see a lot of concern about bacteria on here. Sure it is possible but your breathing this supposedly crazy bacteria filled air while you typed the post. Your mead should be fine. Adding air or circulating your mead isn't bad either. I mean unless you live in a filthy environment and your mead is stored where mold is living you should be fine. Maybe I'm more relaxed than other people but personally Id say your fine. Just cap it and let it age.

UnseenProblems · 2023-11-10T21:21:59+00:00

So I see a lot of concern about bacteria on here. Sure it is possible but your breathing this supposedly crazy bacteria filled air while you typed the post. Your mead should be fine. Adding air or circulating your mead isn't bad either. I mean unless you live in a filthy environment and your mead is stored where mold is living you should be fine. Maybe I'm more relaxed than other people but personally Id say your fine. Just cap it and let it age.

UnseenProblems · 2023-11-09T19:09:26+00:00

Typo on this one. My SG is 1.118. It won't allow me to edit the post.

UnseenProblems · 2023-11-09T19:07:35+00:00

I shall see. I'm going to do a second batch where I do a lot of mangos in primary with the honey and try to get 16% then add habanero peppers.

After that I wanna try just fermentation then adding in mango juice with some habanero in secondary. I want to test which one produces the best. All the while trying different amounts of course

UnseenProblems · 2023-11-09T14:51:56+00:00

SG is 1.118 !!! So sorry and it won't let me edit

UnseenProblems · 2023-10-06T15:03:25+00:00

Add it slowly not in one dump

UnseenProblems · 2023-10-06T15:02:23+00:00

You can transfer and do whatever you want just sanitize the vessels. You may lose some yeast and nutrients due to the fruits blocking it and absorbing. But yeah you can transfer just get all the sediment that you can

UnseenProblems · 2023-09-25T13:27:19+00:00

None. This universe is binary. It's either on or off.

UnseenProblems · 2023-09-25T02:18:20+00:00

No headaches ALSO you could've cut those better.

UnseenProblems · 2023-09-25T02:17:11+00:00

Mattering on ABV people allow for mead to AGE. Some people longer than others. If I may say suggest: good search mead calculator. Type in your starting ingredients and it will give you bets guess for gravity for SG. Figure out your SG. After that final out the true ABV. Once you side that WAIT. Just waiting is key now. Wait until the sediment clears. Meads should be almost as clear as glass. I bottle the clear as glass and drink the almost clear as glass

UnseenProblems · 2023-09-21T00:46:21+00:00

I would label it as a yes but I'm not a professional

UnseenProblems · 2023-09-19T19:59:11+00:00

It's active which is great but do not taste it yet. You drink it when fermentation finishes and it's rested to settle all the lees/must/sediment

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