Last Activity:07-09-2012 10:57 AM
3 Likes on 3 Posts
Posted in thread: Winemaking/Brewing Equipment $125 - Chicagoland on 06-26-2012 at 03:42 PM
It is a standard Bench Capper. Agata I think, though there's no brand listed on it, just Made
Posted in thread: Winemaking/Brewing Equipment $125 - Chicagoland on 06-26-2012 at 12:42 PM
SOLD I'm cutting way back on my winemaking, so I have a bunch of extra equipment I'm getting
rid of. This is used equipment that would cost over $500 new. I am not interested in parting it
out, but I ...
Posted in thread: Grape Pulp on 08-14-2009 at 03:32 PM
soak cheese in them. I like a good sharp cheddar in red wine skins, and am experimenting with
monterey jack and colbys in a sweet mead, but suspect they'd be great in white grape pulp.If
you use a for...
Posted in thread: Ants-elwein on 08-12-2009 at 05:32 PM
What yeast is best for ants?
Posted in thread: Man, I love Apfelwein on 08-12-2009 at 03:17 AM
Just cracked open first bottle to top off a batch of apple wine (Jack's recipe). Luckily was a
bit left in bottle. Only bottled this a couple weeks ago, and already has a good apple taste
going. Too b...
Posted in thread: Weak Cider with Nottingham? on 08-10-2009 at 07:34 PM
same way I do my wine additions (these were some of my first ciders, so was jsut a first
attempt, don't necessarily want to do what I did ;) ). But for both, just cleaned, removed
stems (cherries), th...
Posted in thread: Weak Cider with Nottingham? on 08-10-2009 at 02:53 PM
I followed mmb's suggestion almost exactly with notty and bottled two batches of it this
weekend. The batches were just straight apple plus a fruit addition (blueberries in one,
cherries in other). De...
Posted in thread: Fruit/Racking on 08-07-2009 at 01:48 PM
Definitely wait and let stuff drop out as much as naturally, but if you need it (I had one
metheglyn that wouldn't quite make it to crystal clear on it's own), then sparkalloid does work
Posted in thread: White Wine Storage Question.... on 08-07-2009 at 01:43 PM
Yeah, I use all natural now. Or agglomerated, rather. Next time I put in order with Northern
Brewer though I am going to get a batch of the next level up with solid cork ends.
Posted in thread: White Wine Storage Question.... on 08-06-2009 at 02:28 PM
I would probably still keep synthetics moist if I used them, as I wouldn't want to store wine
different ways, easier to keep everything the same.But back in my original period of
winemaking, gave pare...