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1k_wayne

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Join Date:

12-28-2010

Last Activity:

08-25-2013 5:08 AM

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  • Posted in thread: Groundskeeper Willie's Braggot on 10-05-2011 at 11:00 PM
    I'm expecting a final gravity of around 1.028 and a 12% ABV, I'm wondering if I should have
    added some champagne yeast before bottling. If you had added champagne yeast before bottling,
    you would have...

  • Posted in thread: Women do the darndest things.... on 08-16-2011 at 12:02 AM

  • Posted in thread: Best pasteurized apple juices. on 08-13-2011 at 12:18 PM
    I've used both Indian Summer and Mussleman's with good results, they are both $3-4/gallon.

  • Posted in thread: More honey than I know what to do with on 07-30-2011 at 06:23 PM
    You're in NW Chicago suburbs? Indian Summer is an hour or two north of you and it's $12.99 for
    a 5 lb jug. You'd probably have better luck trying to sell it at a farmers market locally.

  • Posted in thread: Racked, backsweetened and ferm stalled on 07-24-2011 at 11:54 PM
    I don't know about the extra spices, but JAO will finish sweet. It's probably done and reached
    the alcohol tolerance of the yeast. I wouldn't have added the extra honey, but the only thing
    left to do ...

  • Posted in thread: Bottled Johnny Jump Up? on 04-06-2011 at 01:22 AM
    I made some Hard Cider last fall and ran it up to the alcohol tolerance of the yeast so it
    would finish sweet, about 1.030, and aged it with a stick of medium toast french oak for 3
    weeks. After some ...

  • Posted in thread: "maple mead"? on 03-09-2011 at 11:35 PM
    Another bump.I just started a gallon of maple mead. The SG of fresh sap is 1.014, and all the
    sap that came out of the trees yesterday came to 3 1/2 gallons. I boiled it down to just less
    than a gallo...

  • Posted in thread: how do I stop fermentation? on 01-12-2011 at 09:06 PM
    GinKing is right, you need to cold crash, then rack onto sorbate and sulfite.

  • Posted in thread: Apfelwein fermentation stuck! too much sugar? on 01-05-2011 at 07:33 PM
    I'd start by warming it up to around 75F/24C for a day or two and see if that gets it going
    again.

  • Posted in thread: Apfelwein fermentation stuck! too much sugar? on 01-04-2011 at 05:25 PM
    That works out to a SG of 1.097 to start, and 1.024 now for about 10% alcohol and it's sweet,
    but that might help mask the alcohol taste. Do you know what the ABV tolerance is of the yeast
    you used an...

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