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02-05-2016 12:26 AM

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  • Posted in thread: Apple/Cherry Wine on 03-01-2016 at 12:14 AM
    I would use champagne/wine yeast.

  • Posted in thread: Apple/Cherry Wine on 02-05-2016 at 12:24 AM
    Its been a while but I don't think I did. I think I just added the sugar and stirred it very
    well. It will dissolve further as it ferments and as long as you have an ambient room temp of
    at least 60-7...

  • Posted in thread: Apple/Cherry Wine on 03-13-2013 at 10:03 PM
    I started a variation of this recipe in January 2012 and just tasted it the other day. After
    much added sugar to boost fermentation in the first 6 months it has come out smooth, sweet,
    flavorful, yet ...

  • Posted in thread: Apple/Cherry Wine on 05-24-2012 at 02:24 PM
    My lady prefers a sweeter wine and I've been adding a pound of sugar every time I rack it to
    keep it sweet. In return making it a subtle, but effective, cherry/apple wine. Its color is
    intoxicating al...

  • Posted in thread: What are you drinking now? on 05-19-2012 at 04:40 PM
    Well, currently an elementary penguin maibok, Paul bunyan oatmeal stout and a friends
    dunkel.... Yummmm!

  • Posted in thread: Apple/Cherry Wine on 04-15-2012 at 01:33 AM
    Awesome, thanks. Its looking so delicious already! I used natural apple juice and found pure
    cherry juice in the produce section, I was thinking about putting cherries in the secondary

  • Posted in thread: Apple/Cherry Wine on 04-12-2012 at 02:12 PM
    How long until you rack to the secondary? Is that what you meant by 60 days?

  • Posted in thread: Weizenbock on 04-07-2012 at 02:19 PM
    Um, thanks for the slap on the wrist? How do become forum police? Is there an application

  • Posted in thread: Weizenbock on 04-06-2012 at 08:47 PM
    Question: I just did my first ever all grain and my OG came out lower than the recipe called
    for, is there anything I can/ should do if its already chilled?

  • Posted in thread: Very Schmaltzie Bavarian Hefeweizen on 04-06-2012 at 02:04 PM
    Loving this recipe! Making it now, and already excited. Thanks!