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elly_karadimas

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Join Date:

05-14-2012

Last Activity:

05-25-2012 11:30 AM

Likes Given: 2

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    ABOUT ME

  • Raspberry Blackout
  • Cherry-Berry, California Coastal Red, Apfelwein
  • Just Peachy, Candied Liquid Gold #2
  • Strawberry Sauce, Candied Liquid Gold #1,"Agape" Chilean Merlot
  • Female
  • In a Relationship
  • Ellicott City
  • MD

LATEST ACTIVITY

  • Posted in thread: silly sparkolloid question on 05-27-2012 at 10:04 PM
    Thanks everyone for your answers! further proof that you all are a bunch of
    self-centered,egotistical know it alls, and all you do is **** on other people's dreams. i am
    so glad that i didnt pay money...

  • Posted in thread: silly sparkolloid question on 05-25-2012 at 02:05 PM
    I feel silly for asking this, I really don't know. I'm sure the answer is obvious to most. I
    have not used sparkolloid before. Sparkolloid says mix 1 tbsp with boiling water. Am I keeping
    the water bo...

  • Posted in thread: a new attempt at the 45day white grape peach wine. on 05-25-2012 at 02:02 PM
    a "hot" taste is likely from too high a temperature during fermentation- when the yeast burns
    through all the sugar really fast, this can affect the taste. you could try the "black" grapes.
    i would pr...

  • Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 05-25-2012 at 01:27 PM
    + 5 from me! 23118.5 gallons + 5 = 23123.5

  • Posted in thread: Re-using Apfelwein Kegs. Safe? on 05-25-2012 at 01:24 PM
    If you are properly cleaning and sanitizing everything, I don't see why it wouldn't be safe..

  • Posted in thread: a new attempt at the 45day white grape peach wine. on 05-25-2012 at 01:09 PM
    why do you think that table sugar will take longer to ferment? i dont understand the rationale
    behind this. i have made several batches of peach wine, and i can tell you from experience that
    you are d...

  • Posted in thread: tannish brown sediment in bottles okay ot not okay? on 05-25-2012 at 12:55 PM
    hmm, well if you drank one and didnt die, thats probably a good sign. i'd just be careful not
    to disturb the sediment when pouring. probably just yeasties.

  • Posted in thread: tannish brown sediment in bottles okay ot not okay? on 05-24-2012 at 07:37 PM
    was your wine perfectly clear before you bottled it? i would bet thats yeast. what kind of wine
    is it?

  • Posted in thread: Skeeter Pee on 05-23-2012 at 12:02 PM
    If your going to back sweeten, and dont want to wait the two weeks to see if fermentation
    starts again, i would get some wine conditioner. its got potassium sorbate in there to prevent
    refermentation....

  • Posted in thread: Strawberry Wine Photos on 05-17-2012 at 12:56 AM
    my strawberry wineits the second batch i've made... pretty delicious but could stand to age for
    a year like my last one.

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