Reddit Reddit reviews 1 Gallon glass Jug

We found 5 Reddit comments about 1 Gallon glass Jug. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Home & Kitchen
Dining & Entertaining
Glassware & Drinkware
Beer Glasses
1 Gallon glass Jug
Idea as a secondary fermentor of fruit winePerfect to make juice for the kidsNot rated for pressure, do not use for carbonated beveragesMade in USA Manufactured by Arkansas Glass ContainerThe item doesn't come with a lid
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5 Reddit comments about 1 Gallon glass Jug:

u/iamgerrit · 4 pointsr/mead

here

u/Teman111 · 3 pointsr/Homebrewing

Use these. They're great for making small test batches, and for testing variations on larger brews. Check around on craigslist, you might be able to find them locally.

u/The_Trevaler · 2 pointsr/mead

Round two (But seriously, thank you SO much for taking the time to answer these questions)

  1. Will putting 3 gallons of must in a 5 gallon bucket have any negative consequences due to increased head space?
  2. The peaches that I am using have been cut and frozen (by myself, no sugar added- just peach), would it harm/have any benefit to boil the puree to sanitize? I've just been reading of the horrors of poor sanitation in brewing and wish to avoid any and all that I can.
  3. Some of the honey that I am using (2 qt are coming from a friend that is kind enough to give them to me) has granulated- should I not warm it slightly?
  4. I reform the question only due to my trepidation at sanitation, but is it truly wise to do a no-heat/no pasteurization?
  5. I live in the middle of butt-fuck nowhere, GA and have no local brew shop- the mead will continue to expand after fermentation/I can't just seal the racking tanks?
  6. What is the minimum temperature for viable fermentation? I was reading that lower temperatures can lead to longer fermentation periods, but better mead.
  7. Having just found stainless steel pots (3 gal) in my basement (formally my grandparents' house), I am going to forgo on the plastic buckets (saving $20ish) and use them.
    Could I use stainless for long-term (racking) storage and save myself the trouble of dealing with 1 gal carboys? Or should I just stick with the carboys?
  8. Problem- I have these jugs and am worried that professional airlocks won't fit them... advice?

    Additionally, could you recommend a fermentation lock (cheaper is always better)?

    Again, thank you SO flipping much for putting the effort into helping a random

    Edit: Looking at corkers and I am struck by a thought... could I not pound a cork into a bottle with a rubber mallet? Obviously not the best idea, but would the cork be unstable or break apart?
u/Memoruiz7 · 1 pointr/Paleo

Glass Gallon Jug:

http://www.amazon.com/gp/aw/d/B0064O8Z76/ref=redir_mdp_mobile

I saw one for $5.99 but it was not prime.

u/madwilliamflint · 1 pointr/Random_Acts_Of_Amazon

1: A simple awesome tasting mead:


Okay, here we go:

You need something to ferment in. a 1-gallon bottle is perfect. You also need an airlock of some kind. Fermentation produces alcohol and carbon dioxide. If you sealed up something that's fermenting it would explode. So you want to let out the CO2 without letting IN any air (contamination, blah blah.) Some people use a balloon with a pinhole in it when they're getting started. But a proper airlock is only a couple bucks.

A profoundly simple, wonderful tasting mead that's great to start with is one called "JAOM" (Joe's Ancient Orange Mead.) There's nothing ancient about it.

  • 1 orange
  • 1 cinnamon stick
  • 1 whole clove
  • small handful of raisins. (25ish)
  • 3.5 pounds of clover honey
  • little package of plain old bread yeast.
  • Water to fill (about 2" shy of the top. This gets fizzy and you don't want it to explode.)

    Now? Just put all that in the jar and put your airlock on it and wait.

    The hard part? Waiting. Depending on the temperature it may take a day to start bubbling. It will actively ferment for weeks. Perhaps a month or more.

    You need to wait for it to clear. Really clear. Like "I can put a piece of paper behind this and read it through the mead" clear.

    This is going to take months. I recommend putting it in a closet someplace and pretending to forget about it.

    You'll notice, over time, that a layer of stuff is going go cover the bottom of the jar, and get pretty deep (maybe an inch or so thick.) This is fine. It's mostly dead yeast. There's nothing wrong with it, but it's a little gross, so you don't want it in the final product. What I did before I had syphoning gear was pour as much off the top into a soda bottle as I could, then pour the rest into another one. It would re-settle so that I could do it again.

    It's a cumbersome process, and you'll always have to waste some of your initial product. But it's worth it.

    Now that you have a bottle of clear mead you have two options, only one of which will you take.

  • Drink
  • Let it age. This stuff gets better for YEARS. My first experiment was this mead a couple years ago. I bottled it (in 2 liter soda bottles. very classy) and it was awful. I figured I had nothing to lose by just keeping the bottles around. I tried it this spring? We drank about 3 liters in a week. It was so damn good. So even if you don't like the result, hang on to it. Write the date on it with a sharpie. It'll be good.

    Disclaimer: This isn't my recipe. I found this on one of my favorite sites on ye olde innert00bz. Those knuckleheads are awesome.