Last Activity:07-02-2015 9:37 PM
Likes Given: 22
133 Likes on 125 Posts
Posted in thread: Servomyces? Overkill? on 07-05-2015 at 02:43 AM
How did your carboy destroy itself? Did it jump off the kitchen counter? WVMJ
Posted in thread: Thirteen questions about winemaking from an experienced homebrewer on 06-27-2015 at 10:48 PM
First, since you already have all the skills needed to make wine, and then some, why would you
start with a kit? What advice would you give someone making a beer kit vs what you already know
Posted in thread: First mead from my backyard honey! on 06-16-2015 at 07:21 AM
Its not even a year old yet, leave those bottles alone for a while, time hasnt even begun to
give you a great mead yet:) You will find this funny, one of our top bar hives filled up a
double comb on o...
Posted in thread: Will this vacuum pump work as a degasser? on 06-11-2015 at 12:06 AM
For 20$ and a few guages its worth the experiment, wear goggles, I would put a catch bottle
between your wine and the pump and maybe an inline disk filter right before the pump to keep
water vapor fro...
Posted in thread: What to do with leftover liquid from soaking fruit on 06-10-2015 at 11:58 PM
You could also just get a batch started in a gallon jug, keep adding your juice to it as you
get it and upsizing or splittling as you get more and more, you might have a never ending
ferment, just spl...
Posted in thread: What to do with leftover liquid from soaking fruit on 06-09-2015 at 03:39 PM
Are your currants also dried grapes or some ribes species? Get some pectinase to add to the
juice to help it clear, good luck. WVMJWe soak sultanas and currents. It probably will take
about 1.5 to 2 w...
Posted in thread: What to do with leftover liquid from soaking fruit on 06-08-2015 at 07:35 AM
What kinds of fruit? Are they treated with sulfites or sorbates, sounds like you are using
dried fruits vs fresh? You can freeze it until you get enough for a batch, wont hurt it at all.
You may want ...
Posted in thread: Medieval Burnt Mead! on 06-04-2015 at 07:24 AM
Yes on the nibs, we put ours in the secondary, it did get some bitterness that aged out in the
secondary, adding vanilla beans and oak helped round things out, and we backsweetened with some
Posted in thread: Medieval Burnt Mead! on 06-04-2015 at 07:14 AM
While I am NOT an expert on anything, mead or otherwise, last weekend we opened a bottle of
Bochet we made and it was so smooth like good bourbon, colored a nice caramel brown and we have
to put a mor...
Posted in thread: Apple cider from ginger beer plant? on 06-02-2015 at 11:15 PM
How do you get ginger flavor from yeast and bacteria? Is there some ginger root in there