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11-11-2013 10:40 PM

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  • Posted in thread: Any beginner kvass recipes? on 11-11-2013 at 10:18 PM
    I am making my first Kvass in the US right now. I am using Coppers Bewing yest, because that's
    what I had lying around. Basically I have been buying Artisan Asian sour dough bread this last
    month and ...

  • Posted in thread: Do you buy more beer? on 09-01-2013 at 04:29 AM
    Since I lack the space and the equipment to do lagers, and well, it's Oktoberfest time... So
    Yes I buy more then have my own. For some reason I tend to experiment with ingredients and
    ideas. My Second...

  • Posted in thread: How do u preserve Mead/Drunk Cherries ? on 08-14-2013 at 02:42 AM
    Basically I pulled the cherries 3 days in to the fermentation where it already went from 29
    brix to 9. Now, I wanted the tasty cherries to eat with friends now. (The cherries are really
    awesome by the...

  • Posted in thread: what is a good technique to back-sweeten with honey ? on 08-11-2013 at 12:19 AM
    what technique would you recommend for backsweteenting and also how much honey to use ?

  • Posted in thread: What's your occupation: Engineer or Non-Engineer on 08-09-2013 at 12:59 PM
    I have an Engineering mindset. Computer Programmer (it's called Software Engineer) by trade.
    Have a bunch of business degrees.

  • Posted in thread: Steering the mead, how long ? on 08-06-2013 at 11:25 PM
    Should I be steering the mead till it's fermented or should I steer it only till it's at 50% of
    it's final gravity ?Not sure here and keep reading conflicting opinions online.Thank you.

  • Posted in thread: Cherry melomel cascade on 08-06-2013 at 02:44 AM
    Aug 05 13 3rd day of fermentation. gravity @ 1.06 Mid point of fermentation passed. Smells like
    vinegar, taste better with the second sip, sweet, but pretty good. Aftertaste is awesome. hm..
    Maybe I s...

  • Posted in thread: Cherry melomel cascade on 08-05-2013 at 11:01 PM
    Thank you very much :). You have saved me lot's of time and money in experimenting :)I have
    stayed away from brands that don't clearly list stuff like Alcohol tolerance, Flocculation and
    Attenuation f...

  • Posted in thread: Cherry melomel cascade on 08-05-2013 at 06:03 PM
    Thank you for the info. Seems to be lot's of information, that I have and little experience. I
    have already ordered ingredients for the other 4 meads I have planned. Which is a mistake, I
    shoudl reall...

  • Posted in thread: Cherry melomel cascade on 08-05-2013 at 12:52 PM
    I thought that pasteurized honey is heated to 120 degrees for like 20 minutes, which keeps all
    the stuff in honey and only gets rid of particles that could contaminate the brew. Maybe I am

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