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08-14-2010 4:09 AM


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  • Posted in thread: Can you make Hawaiian Punch wine? on 07-23-2010 at 05:13 AM
    I too love Hawaiian Punch. That said, this sounds particularly nasty... I can't even imagine
    what fermented HFCS tastes like - prison hooch is probably right.Pontificating aside, it should
    actually be...

  • Posted in thread: Prickly Pear on 06-19-2010 at 02:25 AM
    I've never fermented (or tasted a fermented) prickly pear, but they are relatively common where
    I am. The uses I'm familiar with are juice/nectar (with considerable sugar) or using it to make
    a jelly....

  • Posted in thread: Prickly Pears?? on 04-30-2010 at 03:38 AM
    I hope you find some! I live in the southwest and have a deep love of the prickly pear. Eating
    some toast with prickly pear jam on it right now in fact.+1 to a few of the above comments, by
    the way - ...

  • Posted in thread: What to do with Cherry Juice? on 01-21-2010 at 03:49 AM
    I'm a total noob, but i think there have been successes with cherry melomels (mead forum), and
    I believe I saw something on Jack Keller's wine site that was a cherry-based recipe.

  • Posted in thread: Sick of Apfelwein on 01-11-2010 at 05:22 AM
    A lot of recipes may be found at are several more links to additional recipes at as well as
    other interesting materialNot schilling - I just really like his recipes/style

  • Posted in thread: Musslemans cider and clearing on 01-02-2010 at 07:07 PM
    @Rowdy: Not at all dissimilar. I got some more clearing (just checked) but is still a very
    similar color and [email protected]: I was using the not from concentrate cider as well. I didn't
    use any pectic...

  • Posted in thread: Musslemans cider and clearing on 01-02-2010 at 05:32 AM
    My first cider batch was Musselmann's as well. It's about 2 weeks in bottle now, and doesn't
    appear to have cleared much. I rushed the batch because I was impatient, and it was cloudy when
    i bottled i...

  • Posted in thread: Newbie question for first post on 12-28-2009 at 11:05 PM
    I am under the impression that sucralose (Splenda/E955) is non-fermentable by brewer's yeast. I
    believe it has something to do with yanking out three hydroxyl groups and replacing with
    chlorine (chlor...

  • Posted in thread: New from Salt Lake on 12-28-2009 at 09:30 PM
    Have known a few home brewers for years, and always enjoyed their creations. Almost on a whim
    decided to make an apple wine a few weeks ago - thanks to the help I've been offered so far and
    looking fo...

  • Posted in thread: First cider! on 12-24-2009 at 09:15 AM
    Racked & tasted yesterday - the vanilla (surprisingly!!) hardly showed through at all. The
    flavor was heavily alcohol forward, but I gather from reading on here that this is what I
    should expect from ...