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01-21-2017 8:29 PM

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  • Portland Timbers Fan! RCTID!
  • Making Beer,making Wine and Mead
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  • San Jose
  • California


  • Posted in thread: Pomegranate F*%k on 01-16-2017 at 02:45 AM
    Problem is once the bread yeast craps out you still have residual sugar so the batch ends up
    really sweet (thats those 20 extra points you were worried about, the 1.150 versus 1.130 SG).
    And don't add...

  • Posted in thread: Pomegranate F*%k on 01-15-2017 at 12:32 AM
    Loveofrose is correct again, your bread yeast will stall and leave this sugar concoction of
    yours very very sweet. Please follow his advice and use a stronger yeast.

  • Posted in thread: S-33 in a Rye on 11-27-2016 at 01:02 AM
    I used S-33 in an English Ale I did one time and it had the neatest cap formation during the
    ferment. It looked like brain matter. It was really incredible. The ale came out well. I didn't
    have rye in...

  • Posted in thread: Turkey Day Giveaway from Inkbird on 11-17-2016 at 02:45 AM
    Oh let me partake! Thanks to humanity!

  • Posted in thread: Mango Pulp Wine on 11-22-2015 at 10:21 PM
    Way to go HB! Now you need to author a new thread on date wines and rename yourself the Bahrain
    Kid! Your wife can be the Manama Mama!

  • Posted in thread: Racking BOOM onto fruit on 11-07-2015 at 08:54 PM
    It worked well when I racked my orange blossom mead to the secondary onto 24 oz of raspberries
    per gallon in sanitized muslin for a week. Excellent result.

  • Posted in thread: Meads need less SO2? on 09-07-2015 at 12:16 AM
    Yes your racking should be a smooth flow with minimal introduction of oxygen. Albeit the carboy
    you rack into is full of air. If you are really anal, guys partially fill the carboy with CO2
    which is h...

  • Posted in thread: Meads need less SO2? on 09-06-2015 at 10:57 PM
    Hey Santa Clara! San Jose here. Lets make some mead together. Potassium metabisulfite is really
    a matter of taste first of all. Some object to the taste of sulfite wines/meads and they leave
    it out. T...

  • Posted in thread: Feedback on Strawberry Rhubarb Semisweet Mead Recipe on 09-06-2015 at 10:02 PM
    You can go that route and use 71b-1122 but I personally wouldn't for a strawberry rhubarb
    melomel. I am really on a kick lately to use Cote Des Blancs yeast. Usually for a Rhubarb Wine
    or mead the mos...

  • Posted in thread: Surprising Result! Metheglin turned out tasting exactly like cinnamon rolls! Recipe! on 09-06-2015 at 09:33 PM
    I will have to try this one. I have found that a little cinnamon goes a long way in a methaglin
    especially when added to the secondary. How old was the methaglin when you tasted it? It looks
    like 11-1...

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