Rogue_Alphonse Posted May 24, 2017 Share Posted May 24, 2017 You know why... Anyway I had known since December that there were a few buckets under the basement stairwell that I had planned to use. I dug them out. There are thirty-two. -_' I could run a factory if I wanted to... Link to comment Share on other sites More sharing options...
StarPanda Posted May 24, 2017 Share Posted May 24, 2017 Hire me when you do Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 Hire me when you do I seriously am going to have to get a small blower cage and run ventilation ducting - not for just the propane stove but also because of how many buckets I'll have down here... Link to comment Share on other sites More sharing options...
GaiusIuliusCaesar Posted May 24, 2017 Share Posted May 24, 2017 couple of things, 1 CO2 is denser than oxygen and can kill people if it settles on them. To ferment means to exist in an oxygen free environment so keep the buckets as full and as shut as possible, make sure to pitch the yeast at around 40 degrees C, and invest in yeast nutrient. Also while the internet is full of elaborate gas valve set ups, a simple hole with a folded piece of paper towel does the job just fine. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 couple of things, 1 CO2 is denser than oxygen and can kill people if it settles on them. To ferment means to exist in an oxygen free environment so keep the buckets as full and as shut as possible, make sure to pitch the yeast at around 40 degrees C, and invest in yeast nutrient. Also while the internet is full of elaborate gas valve set ups, a simple hole with a folded piece of paper towel does the job just fine. I've been reading Plus I definitely HAVE to have a vent down there just for the simple fact that I am gonna have a small natural gas burner. Link to comment Share on other sites More sharing options...
GaiusIuliusCaesar Posted May 24, 2017 Share Posted May 24, 2017 I've been reading Plus I definitely HAVE to have a vent down there just for the simple fact that I am gonna have a small natural gas burner. Also for the wine you are going to want campden tablets, potassium sulfate is what I use, sodium sulfate is also used but I hear it makes the wine taste salty. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 You make a beer? Shine and wine. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 What flavor wine? I'll probably end up doing something with grapes... I'm not dead set on anything quiet yet because I have a LOT of cleaning to do Link to comment Share on other sites More sharing options...
mochi Posted May 24, 2017 Share Posted May 24, 2017 Also for the wine you are going to want campden tablets, potassium sulfate is what I use, sodium sulfate is also used but I hear it makes the wine taste salty. speaking of wine, what does Dandelion wine taste like? Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 speaking of wine, what does Dandelion wine taste like? The stuff I had was tart but had a sweet aftertaste, and wasn't too dry. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 cleanliness is very important for brewing I hear I mean just generally making the room "under the stairwell" organized and de-dusted and ventilated and semi-hidden. But yes I am used to USDA-grade sanitary techniques so I'll be in good shape Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted May 24, 2017 Author Share Posted May 24, 2017 Ooooo I love semi-hidden rooms! I'll have pics soon :3 Link to comment Share on other sites More sharing options...
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