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02-06-2013 5:04 PM


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  • Posted in thread: raspberry cyser on 08-30-2011 at 01:29 PM
    Cold stops pectic enzyme from working. Alcohol diminishes its effects so the farther along your
    fermentation is (higher ABV) the less effective it will be. I see a lot of recommendations to
    add it to ...

  • Posted in thread: Is it Stuck ? on 06-01-2011 at 02:56 PM
    With that original and final gravity, you're around 11-12% ABV. Assuming you used bread yeast,
    you should be perfectly fine as that is about the most bread yeast can take. I would go with
    option A.

  • Posted in thread: Cranberry Vanilla Melomel on 05-27-2011 at 08:20 PM
    AZ IPA,I did not add any campden tablets or k-sorbate when I added more honey and it looks like
    you are correct... The gravity on 5/24 was 1.032 (I forgot to take a gravity reading when I
    added the ho...

  • Posted in thread: Carboy/ Keg Cleaner Giveaway on 05-26-2011 at 05:27 PM
    Win plz

  • Posted in thread: Cranberry Vanilla Melomel on 05-25-2011 at 04:17 AM
    Ok... this is my 4th batch of mead. I've been lurking in the background, reading a lot and
    trying to learn as much as I can. I'm posting this recipe and my methods mostly so I can get
    feedback on what...

  • Posted in thread: Want feedback on Spanish Sangria Mead Recipe on 05-20-2011 at 02:09 AM
    Sounds like a good plan! Only thing I would watch out for is the oak chips. 3 weeks may give
    you more oak flavor than your really want. I've known people that left them in for a week and
    got an overpo...

  • Posted in thread: Medieval Burnt Mead! on 05-20-2011 at 01:54 AM
    OK, so don't kill me. I haven't read through the whole thread. Has anyone tried using an oven
    to get good caramelization of the honey without risk of burning (or constant stirring)? What
    I'm thinking ...