Recent content by Annubis

Take care when purchasing a horn- They can be unsealed (not good to drink from) Sealed with synthetic resins (good to drink cold and hot drinks from, also spirits) Natural beeswax (only drink cooler beverages from these) They also hold more liquid than it may seem. Fun to drink...

673 + 1 = 674 Was skeptical, so did a 1 gal trial. Now SWMBO has ordered me to make an additional 5 gallons.

you could probably find preservative-free apricot nectar/juice in a decent grocery store's organic section, if you feel like adhering to the recipe strictly. Not sure if there are naughty additives like high fructose corn syrup, though. As for proportions... it wouldn't hurt to make a batch...

I bottle wines, but labels are labels, in my world... My LHBS mentioned to me that they use the hot water with oxyclean trick, but for an extra boost of power, they add bleach (a cap-full, say, per 5 gallons of water). So, I tried this. Glad I did it outside- you never know with bleach...

I've used 71B 1122 for everything so far, and believe my best results with it have been in my fruit meads.

I am currently using their regular strength black cherry juice in (partial) place of spring water for a mead that I'm working on. I added it to primary, and will be racking onto frozen cherries when fermentation's done. I wanted a blend of fermented cherry flavor, as well as plain cherry...

We have a GFS where I live. I'll have to check it for syrups, thanks for the info.

I've been waiting for the next family get-together for a new gallon jug. My mother's side doesn't really care if the wine's good, so long as it has alcohol... so I can get some Carlo Rossi jugs this easter; maybe you're in the same boat? Also... I'm going to ask our soda supplier about Mt...

I learned of this site from my LHBS, Brew Mentor. I had purchased a basic setup and had some questions... ok a TON of questions, and they referred me here.

I'd probably go this route, if you haven't racked off the yeast yet: Boil down lots of dew to make a syrup (also, may help reduce the efficacy of the preservatives), and add that to bring up your gravity to a point where your yeast will kick off due to alcohol toxicity. Cool it, add it...

Cool, I'll be checking back every now and then for results and their recipe! :rockin:

I had the same issue with a mead I was working on a couple weeks ago. I racked the mead off the lees, but had an inch or so of mead left on top, so I dumped that into another bottle, just to see what would happen. I stuck a plug in it that would give an airtight seal, but would be weak enough...

Have to be, can't let those sneaky little yeast-critters catch onto our ingenious plans!

you're making me hungry... and thirsty... if I can get the hang of brewing down to where I won't be so terrified of spending some $$$ on ingredients on something special, I'm definitely going this route! I'd like some recipes if you're willing to share =)

Here's what I've found, so far. I started brewing using a glass carboy. Seals tight, the glass doesn't flex (visibly). So long as temperature remains constant, I can assume bubbles = activity- not necessarily CURRENT activity, just evidence that there was CO2 production, and gas was...