ANST - Bottles and Brewing

David Epps icc_dce at SHSU.edu
Wed Jun 24 13:39:50 PDT 1998


Hi, Zorcon here, Chiming in late,

Polydore said something that sounded like "Do any of you have suggestions to simplify the removing of labels from bottles?"
	 
A)	In reference to  the removal  labels discussed late last week, A simple tool I use when working with bottles is a piece of 12 ga. Steel approximately 10" on a side with a deep V cut at about 45 degrees into the center of the plate.  Place this in a vice or nail it to the side of your work bench, whatever..  next soak your bottles in warm water with a mild soap or other solvent for about an hour.  Put the bottle into the "V" and scrape the label off of the bottle (best done outside least the wife will take your head off).  A bottle can be cleaned in about 5 seconds, leaving only a little work with a brilo pad.  (personally I prefer to keg my ales, it cuts out the bottle cleaning entirely).  On the subject of various cleaning solutions I have found that "Beer Line Cleaner" sold in brewing supply houses is great for the removal of any organic or semi-organic  matter inside or out of the bottles.  I have also "saved" several stainless steel pots and Pyrex  using this stuff, it saved days of cleaning up after the last feast we did.  Additionally if you must get the label off because it is the nicest bottle you ever owned you can try a solvent we use at the office called "At-Tack" it is a tape and adhesive remover sold through a video supply house.  I would use this only in very rare cases and only on the outside of the bottle. 


Wolf said something that sounded like "how does heat effect the fermentation process and storage for meads ... i lair in a house sans air conditioning that can get brutal in the summer (100+ in.........."

B) 	Fermenting above 72 F is not a very good idea period.  (ED. Note... I need to check the chemistry side of this issue for verification and my primary forte is in Ales and Stouts but here goes.)  When yeast ferments too fast (ie. real warm (even the warmth loving ale yeast)) it creates what are call fusel oils, a clear, colorless, Poisonous liquid mixture of amyl alcohols, obtained as a by-product  of the fermentation of starch-containing and sugar-containing plant materials and used as a solvent....(ie..big time hangover juice.) now realize that any time that you ferment something some fusel will be generated but we want to minimize it's effects, so the lower the temp. the better.  It might be that you need to limit you brewing and primary fermentation period to the early spring and late fall or find a friend that you can trust with the liquid gold you produce who has a cellar or spare refrigerator , Bottle or Cask conditioning in warmer temperatures should not cause you as much grief but still not a great idea.     


In service, 
Zorcon of Lizard Keep, Ravensfort, Ansteorra
Icc_dce at shsu.edu 
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