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I'd also love to take a look at them, would be an excellent starting point for a full fledged program and I've got some free time. Would be cool to have an open source software solution for this.

Esters are chemical compounds occuring naturally from the union of alcohols and carboxylic acids. There are many other alcohols present during a fermentation and many esters from the ingredients themselves. Generally speaking, everything that has a wine bottle on it can be had from regular grape...

What don't you get about it?

H2O tastes like H2O always, minerals always taste like minerals... Distilled water is the flavor of H2O. Virtually any brand of water is distilled or filtered to remove all mineral content, and then the brand adds their own specific blend of minerals for flavoring. Minerals are the flavorings of...

Since the thread is going down this path... XFB makes a far cleaner neutral than beverage distilleries care to, and you can buy it on amazon. The good sents company also has a complete line of esters if you know what you want to be targeting. Table of esters for your reference.

Campden tablets are K2S2O5 Which in the presence of water hydrolizes K2S2O5(s) → K2SO3(s) + SO2(g) The SO2 can be easily oxidized further to make it non toxic to your yeasties. I recommed a hose with an air pump to oxiginate the must for a few hours, given the amount of sugar left over the...

The clarity of the honey has nothing to do with the sugar content, but it does have something to do with flavor compounds. Pollen is honeys primary flavor causing compound, and it's not clear. Water content is another factor, more water can give the appearance of clarified honey, but once it...

Your local soda plant will have lots of soda kegs they are throwing out, we have a Pepsi plant here and can get extremely cheep kegs that just need a little love.

K1-V1116 and EC-1118 are my go too yeasts for meads, 1116 preforms better in a must with more nutrients than straight honey can provide. 1118 works better for low nutrient musts.

Did you never notice a bubbling airlock?

@Rice_Guy That's pretty awesome. And thanks for indulging my curiosity. I think I'm going to purchase a few zinfandels, I like the variety of things you can do with a high sugar content. @balatonwine My question wasn't if old nodes could make new nodes, but if old nodes could flower in some...

Well you can see where I got it from. Who knows, maybe there's more useful charts and information there.

Practical question: I've read that nodes older than 2 years will not flower, is this true for all varieties? Impractical curiosity: any idea why that is?

So I have a few recipes that seem to please the normies more than the others and this is one of them. It's a simple recipe, so your mistakes show up pretty easy. 5 gallon volume 10lbs Honey Black raspberry extract to a gravity of 1.140 EC-1118 Force carb in a keg and age in said keg for as...

Toasting your own gives you fine control over the flavors you impart. You don't evwn have to use just one toast... You could toast some at 240. And some at 390. And then some at 480. And put in various amounts of each. If you do a bit of searching you can find any specific wood your heart...

Given that you're going to be heating these woods to several hundred degrees F, yes, they can be food safe. But please for the love of all that is good check for each and every wood you use. Some even used in BBQ have toxic chemicals that will cause all kinds of distress

Thanks, that helped a lot. I still haven't settled on a variety, but I am intending on green house growing. As you can tell I really am going into this knowing next to nothing about it so every small piece of info helps bunches. Now I can search for some of the right things when looking at grape...

Well that answers some questions for me, and also speaks to a more complex hormone system than I assumed was there. Thanks.

I've always used oak cubes because I can buy a crate of French oak (and pretty much anything else) from BBQ suppliers and it's easier to cut cubes than spirals. You can toast in your oven and char in a drum to whatever spec you want. I've used everything from oak to persimmon to pear, you can...

Is it photoperiod, temperature, a simple unchanging hormone cycle related to flowering? For that matter what causes the flowering cycle to start, is that photoperiod or temperature dependant? If the flowering cycle is photoperiod like I'm assuming but the dormancy period is temperature related...