Tsuyako

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Join Date:

03-06-2009

Last Activity:

07-12-2016 7:49 AM

Referrals: 1

7 Likes on 5 Posts 

    ABOUT ME

  • Washington US
  • Brewing,sewing,and soon woodworking.
  • Receptionist
  • NCIS/Red Dwarf/Good Eats
  • Redwall Series
  • I became interested in brewing by reading the redwall series books. I'm am iching to try Ocotober Ale (real name Nutbrown Ale) and so now I'm determined to make it!
  • Nutbrown Ale (next up)
  • Chinook IPA from NB
  • #1BB Air

    #2CB Air

    #3CB Air
  • Blood Orange Hefe, Ginger Ale, Spiced Ale, Oatmeal Stout
  • Female
  • Single

LATEST ACTIVITY

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-22-2015 at 11:19 PM
    I'm sure this has been answered but I'm not feeling up to reading the 132 pages. Is there a
    difference between red yeast rice and cargo rice? I can't seem to find anything labeled red
    yeast rice at an...

  • Posted in thread: Banana Wine on 12-18-2015 at 01:04 AM
    My banana wine with 1/2 white 1/2 brown sugar. Tastes like rocket fuel when I racked it last
    weekend but I can it's going to be delicious.

  • Posted in thread: Man, I love Apfelwein on 12-14-2015 at 04:33 PM
    So mine has been sitting for 2'ish months in the carboy and hasn't cleared; of course
    re-reading this I realized I used cider not juice. Is there anyway to get the wine to clear or
    should I just bottl...

  • Posted in thread: Pumpkin wine question on 10-09-2015 at 04:26 PM
    And I am asking this question out of ignorance not because I think I know the answer- How does
    wine yeast convert starch to simple sugar? Won't you need some kind of amylase enzyme. Are
    there enough s...

  • Posted in thread: Pumpkin wine question on 10-09-2015 at 02:50 PM
    I've done some research since I asked this question and basically you use raw because cooking
    it destroys the starches that the yeast need to feed on. I'd advise against just using the
    juice.

  • Posted in thread: Banana Wine on 10-06-2015 at 01:17 PM
    New to the wine thing, but when it says "may taste after 6 months, matures up to 2 years", when
    does that clock start? Is it from when you create the wine day 1, bottling day, or somewhere in
    between?...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 10-04-2015 at 04:39 AM
    Here's a picture of my first batch, been sitting a week now and I'm getting antsy to try it.
    Used 5 cups broken Jasmine rice and 4 yeast balls. Took me forever to find the suckers.The
    others are banan...

  • Posted in thread: Pumpkin wine question on 10-02-2015 at 01:44 AM
    I have a recipe for a pumpkin wine but was wondering why it asks for raw, grated pumpkin. In
    beer making you would use cooked and/or caramelized pumpkin. What would be the benefit of using
    raw for the...

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-29-2015 at 06:53 PM
    Broken jasmine rice works very well, I've done lots of batches with itOh good! I was a little
    worried it would compact to much.

  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-28-2015 at 11:30 PM
    I'm not totally convinced that the RYR I bought isn't just white rice coated with powdered red
    food coloring.It should look like this:

Following Stats
FORUM SIGNATURE
Fermenters: Empty BB1: Empty BB2: Empty Growler 1 & 2: Banana Wine Bottled: Nothing I need to change this.
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