Reddit Reddit reviews FastRack Stopper/Airlock 1 Gallon Glass Fermenter/Jug, Clear

We found 9 Reddit comments about FastRack Stopper/Airlock 1 Gallon Glass Fermenter/Jug, Clear. Here are the top ones, ranked by their Reddit score.

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FastRack Stopper/Airlock 1 Gallon Glass Fermenter/Jug, Clear
Great for fermenting small batched of beer or wineIncludes #6 drilled rubber stopper and airlock1 gallon glass wine fermenterPackage Dimensions : 19.05" L x 19.56" W x 30.48" H
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9 Reddit comments about FastRack Stopper/Airlock 1 Gallon Glass Fermenter/Jug, Clear:

u/zofoandrew · 8 pointsr/mead

If you want to make 1 gallon batches, which I recommend for beginners, buy a two gallon bucket. You want the extra space because your batch size will really be 1.25 gallons so you can top off your secondary. When you mix the mead for the first 4 days to add oxygen and degas CO2, it will foam a bunch and you dont want a mess. After you mix the mead, add nutrients. To learn more about nutrients, google "advanced nutrients in meadmaking"

u/Brew_Alt · 4 pointsr/mead

https://www.amazon.com/gp/aw/d/B00KQN9OSK/ref=mp_s_a_1_1?ie=UTF8&qid=1484923450&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=1+gallon+carboy

$11 with no shipping cost if you have prime, plus it already comes with a bung and airlock! Not a bad deal if you have prime. The shipping cost other places online will often be as much as the carboy itself I've found. Amazon is where I've gotten all my 1 gallons as they were actually cheaper than at my LHBS, I've never had any issues with cracks or quality.

u/Rebootkid · 4 pointsr/winemaking

Depends on your alcohol tolerance, really.
In the US, 3.5% beer is not unheard of. Most of it is the "lite" stuff.

I'd say you'd need to drink between 60 and 96 ounces to get buzzed, depending on your tolerance.

After that, getting hammered starts to get challenging. It's just a lot of fluid to process.

If you're looking to cut costs, PM me your address. I've got some extra Lalvin yeast packets I can send you. I normally get between 13 and 16% abv out of my wines.

If you've got a little bit of money to sink into this, and I do mean a little bit, look at this: https://www.amazon.com/Home-Brew-Ohio-Fermenter-Capacity/dp/B00KQN9OSK/

That's a fermentation carboy, airlock and bung.

Add in this: https://www.amazon.com/Home-Brew-Ohio-Hydrometer-Triple/dp/B01C5P6GNW/ so you can accurately measure the alcohol levels.

Then the proper yeast: https://www.amazon.com/Lalvin-D-47-Wine-Yeast-Pack/dp/B0080XSES4/

Some cleaning stuff: https://www.amazon.com/One-Step-No-Rinse-Cleaner/dp/B07G1ZR8HQ/

For less than $40, you could have a starter kit for wine making. Then it'd just be "pour the juice in, and let it sit."

u/Tychus_Kayle · 3 pointsr/trebuchetmemes

I've made some slight modifications to this, mostly to make it easier to follow. I've also included steps that should be quite obvious to someone who's done any homebrewing before, but I wish someone had told me when I first started.

I'd link to the original, for the sake of attribution, but the user who posted this deleted their account not long after I wrote everything down.

This will produce a sweet fruit-mead (or melomel). WARNING this will be far more alcoholic than it tastes, and should not be consumed if you've recently taken antibiotics, or suffered gastric distress, as the yeast culture will still be alive, and will happily colonize your intestines if your gut microbiome is too fucked up.

Equipment: Most of this stuff will be a good deal cheaper at your local homebrew store, but I've included amazon links (also to the yeast).

At least 2 (3 is better, for reasons we'll get to) 1-gallon jugs (I don't recommend scaling this up), glass preferred. Add an extra jug for each additional batch. This one includes a drilled stopper and airlock

Drilled stoppers (or carboy bungs) and airlocks, non-drilled rubber stoppers.

An autosiphon and food-safe tubing.

Food-safe sanitizing solution (I recommend StarSan).

An electric kettle with temperature selector is useful, but not needed.

If you want to bottle it rather than just keeping a jug in your fridge:

Empty beer or wine bottles (just save your empties), capping or corking equipment, caps or corks, and a bottling wand.

Ingredients:

2.5 lbs (1130g) honey, clover recommended.

A cup (approximately 250ml) or so of fruit (I recommend blackberries, and I strongly recommend against cherries, other recipes have worked for me, but this yields a very medical flavor with cherries).

1 packet Lalvin EC-1118 yeast (a champagne yeast notable for its hardiness, its ability to out-compete other microorganisms, and its high alcohol tolerance).

Optional: potassium sorbate (to reduce yeast activity when our ferment is done), pectic enzyme (aka pectinase - for aesthetic purposes). Both are also available in bulk.

Process:

Day 1:

Mix sanitizing solution with clean water at specified proportions in one of your jugs, filling the jug most of the way. Stopper it, shake it. Remove stopper, set it down wet-side-up (to keep it sterile), pour the fluid to another jug. There will be foam left behind, this is fine, don't bother to rinse it or anything. At low concentrations this stuff is totally fine to drink, and won't ruin your fermentation or flavor.

Add honey to jug, all of it.

If you have a kettle, and your jug is glass, heat water to around 160F (71 Celsius), pour a volume into your jug roughly equal to the amount of honey present. Fix sterile stopper to jug. Shake until honey and water are thoroughly combined. The heat will make it FAR easier to dissolve the honey. Set aside for an hour or so while it cools. Add clean water 'til mostly full, leaving some room for fruit and headspace.

If you're missing a kettle, or using a plastic jug, this is gonna be a little harder. Fill most of the way with clean water (I recommend using a filter) leaving some room for fruit and headspace. Fix sterile stopper, shake 'til honey and water are thoroughly combined. This will take a while, and you will need to shake VERY vigorously.

At this point, you should have a jug mostly-full of combined honey and water. To this, add fruit (inspecting thoroughly for mold, don't want to add that). Then dump in a single packet of the Lalvin EC-1118 yeast, don't bother rehydrating it first or anything, it'll be fine going straight in. Add pectic enzyme if you have it (this does nothing to the flavor, it just makes the end product less cloudy). Stopper it up, shake it again. This jug now contains your "must" (pre-ferment mead).

Pour some sterilizing fluid in a bowl, put a carboy bung/drilled stopper in the bowl, with an airlock. Ensure full immersion. Let sit for a minute. Replace stopper with your bung/drilled stopper, affix airlock. Fill airlock with clean water, sanitizing fluid, or vodka. Rinse the stopper, fix it to your jug of sanitizing fluid.

Place must-jug in a dark place, I recommend a cabinet or closet.

Days 2-7:

Retrieve jug, give it a little jostle. Nothing so vigorous as to get your mead into the airlock, but enough to upset it. This is to release CO2 buildup, and to keep any part of the fruit from drying out. The foaming from the CO2 release may be very vigorous. Do this over a towel for your first batch. If the foam gets into your airlock, clean your airlock and reaffix it. Perform this jostling procedure at least once per day, more is better.

Day 8:

Final jostling, I recommend doing this in the morning.

Day 9:

let it sit, we want the sediment to settle.

Day 10: Time to get it off the sediment

Shake sterilizing fluid jug. Affix tubing to siphon. Put the siphon in the sterilizing fluid, shake the jug a little just to get the whole siphon wet. Siphon fluid into either a third container or a large bowl. This is all to sterilize both the inside and outside of your siphoning system.

Remove siphon from jug. Give it a couple pumps to empty it of any remaining fluid. Place siphon in your mead jug, leaving the end of the tubing in sterilizing fluid while you do this.

Take the jug that you just siphoned the sterilizing fluid from. Dump what fluid remains in it. Place the end of the tubing in this jug, then siphon the mead into it. Make no attempt to get the last bit of mead into your fresh container, it's mostly dead yeast and decomposing fruit.

Add potassium sorbate if you have it, stopper the jug, place it in your fridge.

Clean the jug you started in. Clean your siphon and tubing.

Day 11:

Let it sit

Day 12 or later: time to transfer again, or bottle it.

If you no longer have a jug full of sterilizing fluid, make one.

Repeat the earlier steps to sterilize the siphoning system, with a bottling wand attached to the end of the tubing if you want to bottle.

Sterilize your bottles or a clean jug, either with fluid or heat.

Siphon mead either into your bottles or jug. Stopper/cap/cork when done.

Put your jug/bottles in the fridge.

The yeast culture is still alive, and will continue to ferment. The fridge, and optional potassium sorbate, will merely slow this down. I recommend drinking any bottles within two months, to avoid a risk of bursting bottles. The mead should already be tasty at this point, but usually tastes much better after a couple more weeks.

EDIT: Fixed the formatting up a bit.

u/tankfox · 3 pointsr/wine

The best way I found to get started is to just get a gallon jug carboy, some starsan, some montrachet wine yeast, yeast nutrients, and 100% grape juice from your local grocery store.

The starsan is a concentrate, I put about a capful into a 2 liter bottle, fill it up with water, and keep it under my sink. It's an antiseptic rinse that should splash over everything that's going to touch the juice; airlock, bottle, your hands, the scissors you use, all that stuff. It doesn't even needed to be rinsed, just shake the bottle out and go to town.

Once you've rinsed, put the juice, yeast nutrients, and yeast in the bottle. Put some water in the airlock and put it on top. Put the bottle of juice and yeast in a dark cool spot until you can easily see a flashlight shine through it, about 2 months or so.

While it's doing it's thing collect 5 old wine bottles or get some from a brew supply store. Old liquor bottles work great, just rinse them good and then splash starsan around inside.

Buy a racking cane! This significantly simplifies the process of getting wine out of the jug without sucking up all the dead yeast at the bottom. Run starsan through it at first, filling the starsan cup with water as it gets siphoned out so that the inside is all nice and clean.

Rack that wine out of the jug and into bottles. That's it! Age for six months if you want, but I often just mix in a little fresh grape juice to sweeten it up a bit right there in my cup and go to town right away, hence my inability to age it.

The only regular cost is the juice. I like to get the frozen 100% juice on sale because I'm doing 15 gallon batches these days (because I'm going to outpace my thirst, darn it), I use about 14 of those per 5 gallon carboy and fill the rest up with spring water from the grocery store.

I also use 4 cups of 5 minute boiled raw sugar in each 5 gallon carboy of juice to boost the abv, but this is personal taste. It makes the wine taste pretty hot but it also has a solid kick to it so I don't mind. After I mix it with a bit of fresh grape juice it just tastes like a light sweet wine and I have a very good time with it.

u/Panlytic · 1 pointr/mead

No, you need a way to create/add an airlock. Something like this is great it your going for a gallon sized batch

u/dinosaur_apocalypse · 1 pointr/mead

In case those links don’t work

Home Brew Ohio Glass Wine Fermenter Includes Rubber Stopper and Airlock, 1 gallon Capacity https://www.amazon.com/dp/B00KQN9OSK/ref=cm_sw_r_cp_api_TPwLBbTPBQJ6J

Home Brew Ohio Hydrometer, Triple Scale https://www.amazon.com/dp/B01C5P6GNW/ref=cm_sw_r_cp_api_EQwLBb78PRVRG

u/Vocal_Ham · 1 pointr/mead

I was looking at this myself for an setup:

https://www.amazon.com/Home-Brew-Ohio-Fermenter-Capacity/dp/B00KQN9OSK/ref=sr_1_4?ie=UTF8&qid=1524859700&sr=8-4&keywords=glass+carboy

That pretty expensive compared to what you are seeing at LHBS'?

EDIT: NVM, actually took a minute to call a LHBS near me and yep, a lot cheaper. Can get 1g glass carboy's for like $6.....