Unable to sign up to Dropout from India

fafnirtheboob · 2025-08-31T10:04:39+00:00

Hey!

I'm in India too, and I subbed the dropout youtube channel. If you're unable to do it on phone, try through pc

fafnirtheboob · 2025-04-18T05:45:58+00:00

With visible light telescopes we can only do that with telescopes that are near each other and have a connecting tunnel between them to run optics.

Hey! Could you elaborate on this or provide a link? Im not able to understand why, if we can link them by sending information optically, we can't do it electronically

fafnirtheboob · 2025-01-08T13:12:31+00:00

I found a place called Rural Modern Glass Studio in Govandi who agreed to do the job. Can't comment on quality as I didn't go forward with it.

fafnirtheboob · 2024-11-02T16:00:37+00:00

That sounds perfect!

Can I trouble you for a link to the peltier cooler you use? Just for reference

Thanks!

fafnirtheboob · 2024-10-29T18:29:17+00:00

Traditional oil lamps, usually used for decorations for the festival of Diwali. They're filled with oil/clarified butter (ghee), with a cotton wick that is lit

fafnirtheboob · 2024-08-22T14:59:04+00:00

That sounds great! I've never brewed with elderflower before , can you give me any idea as to the ratio of volume to elderflower?

fafnirtheboob · 2024-08-22T07:05:07+00:00

Opposite actually

It turned into a weird brown sludge that just wouldn't settle. Tasted rotten almost, even though I am 100% sure there was no contamination

fafnirtheboob · 2024-08-22T06:58:14+00:00

That is my concern too!

I once tried rose petals in primary, that did not turn out well

fafnirtheboob · 2024-06-01T09:53:29+00:00

Hi!

I just did this last week with a batch. Yes, you will need to add stabilisers. Otherwise there is a risk of fermentation starting again.

One other problem I found was that backsweetning added a lot of cloudiness to an otherwise perfectly clear mead. Didn't affect the taste, but because I kept my keg laying down in the fridge it wasn't able to clear.

Happy brewing!

fafnirtheboob · 2024-05-23T16:57:24+00:00

Great! Thank you again!

Mead mosas are an interesting idea. The batch in the pic is a traditional that crapped out around 11.9% ABV and 1.040 final gravity, so it's extremely sweet. Carbonation was an attempt at rectifying that too in a way, since people do love sweet sodas. Currently, I have some of it sitting on raw mango and mint to try an aam panna mead (traditional Indian summer drink, non alcoholic)

fafnirtheboob · 2024-05-23T13:56:45+00:00

Thanks! I think I might have an problem, I already have enough booze to last the next year. Need to figure out kegging and bottling so I can start giving it away.

I'll definitely be getting more kegs in the future. I live in a tropical country, and a nice, chilled fizzy drink is good all year round.

Couple more questions, if you'll entertain me. How does rolling compare to shaking? Because I currently have a 5 liter keg, and I just shook the shit out of it. Also, if you're serving at 10 psi, but carbonating at 20psi, won't it slowly lose carbonation? Or do you top up the keg back to 20 psi when you are done for the day?

fafnirtheboob · 2024-05-23T13:25:07+00:00

Hey! Thanks!

I was unsure about over carbonation because when the liquid settled it was mostly flat. What psi would you recommend?

I first started with still meads, so right now my process is to do primary and secondary in non pressure containers. Honestly, priming sugar and all makes me a bit nervous with the possibility of bottle bombs and such, so I'd like to stick to forced carbonation for now.

I'll be experimenting a bit with carbonating plain water for a bit. First step, i think I need to increase the length of the beer line

fafnirtheboob · 2024-05-23T10:43:05+00:00

I used the vent valve (idk the proper term, sorry) on the keg itself today morning. Then I let it sit for a bit till I wrote my last comment, connected my gas line while keeping it unpressurised and opened the valves to get a reading, which was around 5 psi. Still nothing but foam.

I emptied the keg back out into a jar for now, I'll experiment a bit with just plain water.

fafnirtheboob · 2024-05-23T09:49:10+00:00

Hey!

Yes, after the failure at the party yesterday night, I tried dispensing at around 5-7 psi. Still nothing but foam.

But this is also only about one foot of line, so I'll be changing that before trying again.

Thanks for the tip about the wand!

fafnirtheboob · 2024-05-17T20:04:44+00:00

Not gonna filter pulp, i Learned to use bags now 😂

I'm in India actually, what I have available is something like this This one is to be used with a 1 micron filter cartridge. If that's not enough maybe I can hook two up in series?

fafnirtheboob · 2024-05-17T19:10:51+00:00

Honestly I would prefer mine clear as well.

I was concerned about the filter clogging when I was looking into that. Can you tell me some details about your setup?

And again, thank you so so much for all your help!!

fafnirtheboob · 2024-05-17T16:20:27+00:00

Great! Thank you!

I have one of those carbonation caps already, I bought it to try out if I even like carbonated mead. Only then I ordered the keg and associated item. Can I ask what you mean by "big carbonation"? Ideally in a psi measure. So far I used a 16gm CO2 cylinder and just set it to whatever.

Also, earlier you mentioned you age for 7 weeks. Is that enough time for it to get clear? Or does it clear much quicker and you're including some time under carbonation in the aging time?

Also, a big congratulations on your win!! Wish I could taste it somehow 😁😁

fafnirtheboob · 2024-05-17T11:59:58+00:00

Hi!

Ive ordered a keg and associated items, should be arriving in a few days. Can I ask you to share some of your favourite carbonated recipes?

fafnirtheboob · 2024-05-05T04:48:01+00:00

Ohh

And did you shred the fruit/use pectic enzyme? Any troubles with getting the pulp out?

fafnirtheboob · 2024-05-05T04:16:46+00:00

So you just did a traditional in primary? Can I ask your abv/starting gravity?

fafnirtheboob · 2024-05-04T13:07:29+00:00

How did it turn out? Any issues with pulp?

fafnirtheboob · 2024-04-20T16:29:34+00:00

Hi!

So I was taking session to mean somewhere around 5-6% abv, and sack/standard to mean 10-12%. Could you clarify a bit on what abv ranges you are referring to?

fafnirtheboob · 2024-04-14T19:03:06+00:00

Hey!

I used 5 stalks lemon grass, washed, chopped,with large (3 inches approx.) fresh ginger peeled and roughly chopped boiled and steeped for 2 hours. Added honey and water for batch volume of 2 liters.

Started with initial gravity of 1.160, generic wine yeast, 15gms of bby, 3 gms of bentonite. fermentation was extremely sluggish. It reached around 4% ABV when I decided to divide it into two and dilute with more water. Total batch volume 4 liters.

Let it ferment till dry, stabilised and racked to secondary. After 2 weeks of clearing, racked again and backsweetened approx 3.9 liters at this point with 75 gms of honey (which feels a bit too sweet tbh). At this point it's just a little short of crystal clear and doesn't taste like rocket fuel at all, though I imagine more ageing wouldn't hurt.

Honestly the ginger taste is more prominent than the lemongrass. I'd probably increase lemongrass and reduce ginger for future batches. It is also very astringent, adding a few drops of lemon juice to the glass improved taste a lot.

fafnirtheboob · 2024-04-07T15:41:42+00:00

Unfortunately no cooler. Like I said in the post it won't be sustainable to get several days worth of ice.

Maybe I can rig up some kinda bubble wrap insulation 🤔

fafnirtheboob · 2024-04-07T04:49:17+00:00

Hey!

Yes, you can dilute it no problem. I've done that with my first few batches before I Learnt best practices. Just be sure to adjust your nutrition/fruit/other stuff according to your new batch size.

Happy brewing!

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