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I do not disagree. They do say it contains urea. The Conventional Wisdom in almost the entire homebrew community has been to treat it like DAP for the purposes of YAN supplementation. On paper, it supplies more than twice the YAN gram for gram as pure DAP. The package dose, on paper...

The MSDS is an OSHA regulation. Companies are only obligated to supply a MSDS to business customers, whose employees have to handle them in one way or another as part of their employment. LD Carlson has a legal requirement to provide a MSDS for 'Yeast Nutrient' to Midwest Supplies or your...

They're under no obligation to give them to customers. And they won't. I've asked.

Urea has been banned in US commercial winemaking for 30ish years because it can react with ethanol to produce ethyl carbomate, a known carcinogen. LD Carlson has long been secretive about their exact formulation. A buddy of mine published some preliminary results from experiment whos results...

I can confirm sorbate goes bad eventually. This sack is probably almost 10 years old.

How well do the ‘sterile’ filters on the Buon Vino mini work for the purposes of preventing re fermentation? I presume they’re not absolute. I recently inherited one (and a box full of pads) from my father that I can only assume he had from a business he had a decade ago selling wine from...

cheers @Gilmango, appreciate the detailed answer

gonna hard disagree with the person who equated staves and spirals. https://morewinemaking.com/web_files/intranet.morebeer.com/files/oakinfopaper09.pdf read in particular the sections on oak beans and chips starting on the second page. Chips and spirals suffer the same failing.

So question. This is my first time using skins. how long are folks macerating on the skins for these kits? I’ve had a friend tell me 10-14 days is considered long for wines, but then I see some folks say their doing up to twice that. Sadly, ‘EM’ is hard to search for. In any event, my dry...

For the same reason chips are garbage. They impart a very monaural oak impression, it's like a monotone 'THIS IS OAK' flavor. Take a look at a spiral and take a look at a cube. The spiral, like a chip, is going to have the same toast throughout. The cube is going to have a toast gradient more...

Ideally you plan your batch size so you can fill your secondary carboy up to the very top for oaking so headspace isn't a concern. I also dose 50ppm k-meta when racking out of primary, and 25ppm each time I rack thereafter. Lots of folks around here top up subsequently with a similar wine.

StaVin recommends 2 months minimum with cubes becoming neutral at 3-4 months. You might get most of your extraction by six weeks, but I'd disagree that they give everything they have by then. IME there are flavor fractions still remaining in that time period that contribute quite a bit of...

Not gonna get a whole of lot extraction in 4 weeks on cubes, IME.

Broke down and ordered a double skins zin kit last week so I could get the sweet, sweet 10% discount for life. Started six gallons of dry pyment, and 3 gallons of dwojinak style pyment. I'm rather excited where these will turn out.

> ferment juice by itself, then backsweeten with honey in secondary Not a pyment. I usually split a wine kit, use half to make a 5-6 gallon batch (usually dry) around 13-15% with 50% of gravity from each juice and honey, use the other half to make a 3-4 gallon batch of dwojniak style mead at...

How do folks feel these compare to the RQ/LE kits from the established brands?

It has been my experience (augmented by experiences of many trusted friends) that when you start pushing into higher ABVs (>14-15%), especially when you're trying to push past the ABV tolerance of your yeast, a combination of organic and inorganic YAN is more reliable than organic nutrition on...

@RocketBee I'm a big fan of QA-23 for trads; it's a big glycerol producer that really helps with mouthfeel. If it runs warm, it throws some pleasant tropical esters instead of vomit like D47. I posted my usual go-to recipe for a trad here. I've been kinda curious how that worked out for @David...

Step one: taste the honey

It is an idiom that indicates that something isn't particularly newsworthy. You are correct in that the residual sugars in beer combined with typically lower ABV make it more susceptible to infection. Beer people solve/mitigate this with good sanitation and good process. PMB is used by...