Last Activity:11-28-2015 8:48 PM
Likes Given: 3
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Posted in thread: 1.122 og on 06-16-2015 at 07:23 PM
So it will continue to drop in gravity for that long of a period? Can I do anything at this
point to speed this up?
Posted in thread: 1.122 og on 06-16-2015 at 07:13 PM
Update- Just took a reading on this, 1.030, still quite sweet of course but no off flavors and
there is still activity in the airlock. One month ago it was 1.040 so it is still dropping. Is
it okay to...
Posted in thread: 1.122 og on 04-10-2015 at 03:54 AM
Is it okay to use wyeast wine neutrient, staggard? It says to use 1/2t per 5 gal, will it give
off flavors if I put more in the next day?
Posted in thread: 1.122 og on 04-09-2015 at 11:04 PM
It's a 5 gal batch. I did add wyeast nutriant and DAP. It has started chugging slowly. I was
mosly worried that it would be sweet. I was going to add more nutriant and DAP tomorrow, would
that be wise...
Posted in thread: 1.122 og on 04-09-2015 at 10:35 PM
Not sure I understand: the gravity is caused by the amount of honey in the must - the more
honey in a gallon the higher the initial gravity. A gravity of 1.122 just means that you used 3
lbs of honey ...
Posted in thread: 1.122 og on 04-09-2015 at 09:46 PM
I'm not sure why my OG is all the way up to 1.122. I used 2 5g packs of K1 V1116. I don't
really care for sweet meads or wines. Will this ferment down far enough to get it on the dryer
Posted in thread: What are you drinking now? on 01-24-2015 at 07:27 PM
Well that but I really meant the name. Lol a lot going on there. Is it ur hb?Yes it's mine.
Aged in rum barrel for 2 weeks, tases like chocolate rum cake.
Posted in thread: What are you drinking now? on 01-24-2015 at 07:22 PM
Wow that's a mouthful. LolVery much so, you can almost cut it with a knife.
Posted in thread: What are you drinking now? on 01-24-2015 at 07:16 PM
Russian Imperial Rum Barrel Oatmeal Milk Stout
Posted in thread: Whiskey Barrel Aging on 08-21-2014 at 08:15 PM
Please let me know if it works. I will putting mine into the barrel In 2 weeks.