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Join Date:

02-21-2012

Last Activity:

08-25-2012 8:03 AM

    ABOUT ME

  • Fuel systems service technician
  • Terry
  • rock and country
  • pretty much new to this, only thing I have tried before was making cream soda
  • cream soda
  • Male
  • In a Relationship
  • Hortonville
  • WI

LATEST ACTIVITY

  • Posted in thread: moving on to five gallons on 05-05-2012 at 12:49 PM
    you do not need to add extra yeast, I use a single packet of champagne yeast on 6gal and it
    works just fine, if you take your yeast packet and make a starter with 1/4 cup water @ 105-110
    degrees and a...

  • Posted in thread: pH management on 05-02-2012 at 03:06 PM
    Wonder if it's another case of "the guy at the LHBS said I should...."this statement makes me
    chuckle because the guy at my lhbs said don't believe everything you read online when it comes
    to home bre...

  • Posted in thread: Bomb Defusing on 04-25-2012 at 10:17 PM
    recap the bottles and pasteurize immediately, you already have enough carbonation built up the
    bottles will repressurize on their own

  • Posted in thread: Bottle storage/aging on 04-17-2012 at 03:43 AM
    for fermenting I would say anywhere in the 60's. 50's will still ferment but will be slower,
    70's and above Ive heard can give off flavors. I have 2 batches of mead going right now and
    they are going ...

  • Posted in thread: ABV Help on 04-16-2012 at 09:53 PM
    Campden is sorbate but at a weaker concentration. Campden will kill bacteria and weaken yeast
    but not kill it, sorbate will not kill yeast but it will halt its production thus stopping
    fermentation. C...

  • Posted in thread: My First Cider Attempt on 04-13-2012 at 08:53 PM
    if you put campden tablets(1 crushed tablet per gallon) into your juice 24 hours prior to
    pitching your yeast, then there is no need to pasteurize your juice prior and you will have no
    need to worry a...

  • Posted in thread: Possible contamination or just the usual? on 04-13-2012 at 02:18 AM
    campden tablets will not stop your yeast when you backsweeten with your honey, you need to add
    a sorbate or you may blow some corks or blow up bottles. campden tablets only slow the yeast
    down tempora...

  • Posted in thread: Naked Mead? on 04-13-2012 at 01:55 AM
    I did this in a one gallon batch recently, I used 3lbs of honey, Blue Machine, and then added
    strawberries, raspberries, blueberries, blackberries and sweet black cherries. its been nearly
    a month and...

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 04-11-2012 at 11:49 PM
    carbonation was fine, I'm thinking that my alcohol content was close to 9 percent is the reason
    why as the boiling point would be lower then and I also could have left about a quarter inch to
    half inc...

  • Posted in thread: tops poping off durring pasteurization on 04-11-2012 at 11:12 AM
    I just did mine last night and I started by using pappers tips but ended up lowering my temps
    to a max of 150 degrees but making sure it got over 140 as most yeast will die around 138-140
    and I let th...

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