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Join Date:

03-24-2008

Last Activity:

04-16-2015 10:35 AM

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LATEST ACTIVITY

  • Posted in thread: What do your curds look like? on 04-16-2015 at 02:56 PM
    Did you cheddar the curds?

  • Posted in thread: Massive Mozzarella Failure!! on 04-16-2015 at 02:53 PM
    I use Spartan Brand whole milk. I get great curd with it. 1 to 2 gallons I use 3/4 tsp calcium
    chloride and 1/16 tsp of dry calf rennet. Of course the starter that I need depending upon the
    cheese. He...

  • Posted in thread: Bray's One Month Mead on 12-24-2014 at 10:47 AM
    Just started a batch of this on Sunday. Already off to a good start. Just wasn't expecting the
    sheer volume of CO2 that I got on my first de-gassing at 12 hours after pitching. It blew all
    the water o...

  • Posted in thread: Bray's One Month Mead on 12-22-2014 at 06:03 PM
    I started a BOMM yesterday, and it is perking away this morning. :ban:

  • Posted in thread: Prickly Pear Melomel on 12-17-2014 at 03:34 PM
    It looks wonderful.

  • Posted in thread: Oak Chips - Question on 12-17-2014 at 03:27 PM
    Thank you all for the replies.

  • Posted in thread: Oak Chips - Question on 12-16-2014 at 10:47 AM
    When using oak chips, I understand, according to what I have read, that you boil them and then
    let them soak for a bit. When adding to the mead, do you put in the "broth" as well as the
    chips, or chip...

  • Posted in thread: Stuck fermentation on 12-12-2014 at 02:32 PM
    I personally would rack it off into a secondary. It will continue to work.

  • Posted in thread: No activity on the airlock on 12-04-2014 at 10:45 AM
    Unlike beer, mead will benefit from de-gasing by either stirring it gently or sloshing it
    around in the fermenter. This removes excess carbon dioxide and makes the yeasties happy.

  • Posted in thread: Vintners Harvest Fruit Purée on 12-03-2014 at 03:14 PM
    It could always be blended into another batch as well. Why waste it? :mug:

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