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oxy-clean Oxy-clean is a per-carbonate cleaner that cleans with oxygen. This is a type of cleaner that is use in beer making. One brand that most beer making supply houses sell is "one step" Its is a no rise cleaner that is available in laundry detergent sections of stores

Tomatoe wine I bottled a gal of tomatoe wine this weekend and it really turned out great. Crisp, golden and well balanced. I am going to let some friends try it and guess what it is. No one will guess!!! Next year I'll be making 5 gals

I made a batch of beer this weekend and use oxy-clean to clean my equipment. I then bottled 6 gal of wine so I rounded up 30 bottles. All needed cleaning and many still had labels. I used the 5 gals of oxy-clean solution and was amased. Most labels just floated off and the rest were easily scaped

I guesss I didn't state the question properly. Its the solder that I'm wondering about.

Does it cause any problems useing any equipment made from copper pipe w/ fittings and lead free solder

I was told that I could use oxi-clean to clean a aluminum brew pot. Has anyone used this and if so how much for how long.

my labels In the early 1900's my farm was the Amber dairy so our bottles are now labeled Amber Cellars

Thanks Guys This is the chocolate mead that I posted about earlier this week and my next step is to stain it. I have been trying to come up with a way not to get to rough with it. I quess I'll just strain through a nylon bag in a stainless basket.

First off I would like to say that makeing mead is new to me. About 10 years ago it was one of my first wines and all but one bottle blew corks so I never tried it again. I put together an 5 gal batch of mead last friday w/ sulfide and pitch the yeast the following day. The recipe called for a...

The current SG is .9 something and it is still in the primary. I will be freeing up a carboy full of blueberry/ bananawine tonight and will rack the mead into it. I didn't expect it to finish this fast and the only extra 5 gal carboy I have is plastic. This recipe calls for the mead to stay in...

I put together an 5 gal batch of mead last friday w/ sulfide and pitch the yeast the following day. The recipe called for a low SG which turned out to be 1.065. Fermentation took off on Sunday and stopped on tues. I checked the SG and it had fermented out. The smell was wonderful before ferm...

I put together 5 gals of this on sat. Added the yeast on Sunday and it took off on Monday. It smells wonderful!!! Hopefully I'll be able to get it to clear. If not we'll have 5 gals of ice cream topping

<H1 align=center>Chocolate Mead aka Liquid Sex Mead </H1> Recipe by Capten Rhys ab Idwal ab Idris ap William ap Llewellyn ab Idris ap Daffyd gen y Arian Lloer Rimsholt, Barony of Andelcrag, Midrealm. This recipe may be quoted, borrowed, copied, or stolen by anyone under two conditions...

This question is for Mead. The recipe book I resently bought calls for low amounts of the 2 acids in straight mead recipes. Are you saying i should do alittle more research and skip all acid? I have been making wine for 10+ years now but only tried mead once along time ago. It was one of my...

Do you guys and gals use acid blend ( when called for) or do you play around with 1, 2 or all 3 acids at different percentages. One book that I have says to only use malic and tartaric at 3/1 ratio and no citric

vegi's As for the carrots I have a juice machine that I make carrot celery juice with. I really works well on both for juice extraction. I through together a gal of tomatoe wine yesterday from a recipe from Jack Keller site. Takes a year to age so I wont know until next year. Hope it works...

I have been making fruit, grape and berry wines for quite a few years with good success. Just for fun I was thinking about trying some of the recipes for my excess vegtables from my garden. Carrots, tomatoes, potatoes and peppers. Can anyone tell me if any of these are worth the sugar

I made a bunch this weekend 3/4" X 3/4" X 12" The white oak I used I cut myself about 2 yrs ago and had it sawed by a bandsaw into planks. I put these in my gas smokehouse on high heat for one hour about 400deg. This smokehouse is used only for meat never fish. For the last 15 minutes I added...

Has anyone tried to make there own toasted oak staves or chips

I started this kit a couple of weeks ago and was on step 3, stabilizing and sulfiding. Sinse I never seem to have my glasses when i need them my wife read the directions. My SG was prefect .990 (part of step 3). She then somehow skipped back to step 2 and had me rack into a clean carboy. This...