Last Activity:12-09-2013 6:43 AM
Likes Given: 2
11 Likes on 11 Posts
Posted in thread: California Blonde on 12-08-2013 at 05:20 PM
I was using your recipe to pattern one that's a partial mash version using 3.15 lbs. pale malt
extract, 2 lbs. two-row pale malt, 2.0 Vienna malt and 8 oz. honey malt. I was going to use
Perle for bit...
Posted in thread: California Blonde on 12-08-2013 at 01:22 AM
I'm just wondering what this would be like with the Vienna malt and using a Nottingham or
Wyeast 1007 German Ale yeast and fermenting at 60-62ºF. The colder fermentation especially with
the German Ale...
Posted in thread: California Blonde on 11-29-2013 at 08:08 PM
What was the yeast you used for this? How did the batch with Vienna Malt turn out? Was the
Posted in thread: headspace after racking on 11-24-2013 at 03:49 PM
I always keep an assortment of carboys to fill when I do a wine. I have 6.5, 6, 5, 3, 1 and 0.5
gallon carboys/bottles to use so I have options when racking to keep the amount of free air
space in eac...
Posted in thread: Banana Wine on 11-23-2013 at 09:35 PM
My plan was always Lalvin EC-1118 or Red Star Premier Cuvee (Prise de Mousse). All the best!
Posted in thread: Banana Wine on 11-23-2013 at 07:04 PM
Happy fermenting in your new glass carboy. Now get that banana wine going and get it in there.
Better Bottles work fine too. The PETG is very inert.
Posted in thread: Question about beetroot wine recipe on 11-23-2013 at 06:21 PM
Using the K1-V1116 champagne yeast and by adding sugar you will have a very high %ABV result,
like around 18%. I'd suggest trying to ferment this at 20 degrees C or below to keep esters
Posted in thread: Bartlett Pear on 11-23-2013 at 06:07 PM
My batch is clearing up well. I've got my fermenter in the basement and it's at 58 degrees.
Posted in thread: Wild chokecherry wine on 11-23-2013 at 05:51 PM
Yeah Yooper if you are extending the invitation, my wife and I will drive up from Milwaukee.
What time of year is harvest? Show me where the trees are and I''l be glad to pick.
Posted in thread: Question about beetroot wine recipe on 11-17-2013 at 06:56 PM
If you still see granulated sugar in the solution then the sugar was not completely dissolved.
Beet sugars would not separate out and spontaneously granulate. It's much better to ensure
you've fully d...