fatbloke

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12-03-2006

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06-07-2015 6:24 PM

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    ABOUT ME

  • UK - South Coast.
  • Road Haulage
  • John
  • Local linux user group
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LATEST ACTIVITY

  • Posted in thread: Mind trip mead on 06-07-2015 at 06:22 PM
    Bloody hell! That's very, very purple..........:D

  • Posted in thread: Mead super reaction to yeast? on 04-12-2015 at 07:47 AM
    Yes, the foam eruption tells you that fermentation was occurring because as soon as you gave it
    new particulates, the dissolved CO2/carbonic acid nucleated out as foam (which in turn tells
    you that pr...

  • Posted in thread: Mead finished too dry on 03-15-2015 at 09:30 PM
    If you are determined to sweeten it some, then if it were mine, I'd rack it into a bucket to
    get it off the lees, add the sulphite and sorbate for the total amount, then add some small
    increments of h...

  • Posted in thread: 2 questions on 03-01-2015 at 04:21 PM
    Lemon ? Don't put them in whole.or chopped as the white pith can impart a bitter flavour.I'd
    suggest you get unwaxed lemon, zest the out side and add that, then remove all the pith and
    inner skin so y...

  • Posted in thread: Fermentation temps?? on 03-01-2015 at 04:12 PM
    There is no real "set" temp. It's basically yeast dependent.For example, D47 has been found to
    produce high fusels when fermented above 70F/21C, whereas K1-V1116 has a much wider temp range
    yet lower ...

  • Posted in thread: First time mead making on 01-09-2015 at 06:53 PM
    And don't use that PITA sweet mead yeast either.D47 would be better just keep the ferment below
    70F/21C until it's completed. It may taste hideous when young, and raspberry can be very weird,
    so you m...

  • Posted in thread: Charcoal filtering on 01-09-2015 at 06:48 PM
    Ahh, another coffee aficionado, and I have to tell you the best cup of coffee I ever had came
    out of a porcelain percolator that set atop a wood campfire. It was about 30 years ago, but
    it's still the...

  • Posted in thread: Maple Wine Yeast Nutrient Help on 01-09-2015 at 06:27 PM
    buzzerj, just as a pointer/tip, K1-V1116 isn't a champagne yeast. It's the Montpellier strain.
    Very robust and has the "killer" factor, plus it has a mega wide temperature range and will do
    18%......L...

  • Posted in thread: Charcoal filtering on 01-03-2015 at 09:20 AM
    Charcoal filtering is often used in making certain spirits (often vodka), but it will strip out
    a lot of flavour.If you wanted some oaking, there's plenty of products that help.Oak chips,
    cubes, stave...

  • Posted in thread: Fruit Juice on 01-03-2015 at 09:10 AM
    I'd suggest that you used about half of the BC juice in primary (maybe 2/33rds max), about 3lb
    honey with the juice used and make that up to a gallon and measure it's gravity (maybe use 2lb
    honey firs...

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