Last Activity:11-10-2011 7:05 PM
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Posted in thread: Question regarding bulk aging on 03-16-2013 at 06:18 PM
My 2 cents on bulk aging is to go with a airlock. After dozens of batches and bottle bombs
after bottling something a year after aging. I'd say better safe then sorry.
Posted in thread: Clearing in the primary on 11-10-2011 at 08:49 PM
I did a batch of Bochet with that exact yeast myself two years ago. As far as I remember it
clarified real quick (3-4 weeks). I let it sit till my hydrometer read .997 and then racked. I
think this ye...
Posted in thread: Quantity limit? on 11-10-2011 at 08:22 PM
I found this first one on google and it says no. this is one sites state laws and give more
info. You can always go to your state governement site and look up the law.
Posted in thread: Planning a cyser on 11-10-2011 at 07:58 PM
I've had some good experiences using beer yeast with honey. Nottingham or safale 05 both work
great and leave a ABV aroung 9-10%. The batch I did was a vanilla methegyn, not a cyser, but
after bulk ag...
Posted in thread: Fastest primary fermentations? on 09-13-2011 at 08:01 PM
Keep us posted. I'm interested to learn if rhubarb can be used to speed up primary
Posted in thread: blackberry wine, and wine in general on 09-13-2011 at 07:55 PM
I know I maybe a bit biased (being a mead maker) but if you do NEED to add fermentables you may
consider adding a little bit of honey. The sugars in honey are 100% fermentable and even in
Posted in thread: Pear wine on 09-13-2011 at 07:40 PM
For future batches you may want to consider freezing them whole and thawing before you brew
with them. The freezing breaks the cell walls and allow the most flavor and juices to come out.
Posted in thread: Potential dangers? on 09-13-2011 at 06:58 PM
Lol! I love this thread. ... almost wish my lady would shy away from my brew. I have her and
most of her friends lining up to drink what I make. Gotta hide some bottles so I get some. On
the serious s...
Posted in thread: Ready to bottle? on 09-12-2011 at 11:41 PM
Well... The longer you can wait the better. When I stated mead I was always eager to bottle as
soon as it clarified. I had melomels that were crystall clear at bottling that later showed a
Posted in thread: Whoa... that was FAST! (Question from a first-timer) on 09-07-2011 at 08:20 PM
As far as clearing goes, the nutrients in the fruit can cause the fast clearing. Whenever I do
a batch with black berries or raspberries they drop clear within a week of reaching .997. I've
been told ...