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11-23-2015 4:16 PM

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  • Posted in thread: Pumpkin: how do you add it to mead? on 11-25-2015 at 01:10 PM
    Pumpkin: how do you add it to mead? Ummmm....I don't ;) Not a fan of pumpkin beverages of any
    sort, but there's plenty of info out there, am sure....happy holidays!!!

  • Posted in thread: At what SG does mead start tasting sweet on 11-23-2015 at 04:15 PM
    That's a good rule of thumb.And personal taste is really individual. I don't eat things with
    sugar (not even ketchup) and I hate sweet things, so something at 1.010 might be overly sweet
    to me, but no...

  • Posted in thread: Sediment in a cyser on 11-19-2015 at 05:20 PM
    If you feel the need to quote me please quote only the portion you are responding to or
    emphasizing, and whatever is needed to provide context. :mug:

  • Posted in thread: Small scale wine production from kits? on 11-17-2015 at 10:05 PM
    Is viable to make and sell wine using kits? Simply put, .... no...especially cosidering the
    costs of the kits and the legal hoops you'd have to jump through to be able to legally do far as s...

  • Posted in thread: Some unusual questions on 11-09-2015 at 02:10 PM
    One could perhaps steep some honey malt for a while to add some residual unfermentable
    "honeyness," ferment batch dry, then bottle carb? .... won't be very sweet, but there's a
    little flavor and a lit...

  • Posted in thread: tastes and smells like rubber on 11-09-2015 at 02:04 PM
    ......wife says they taste like a super're taking me back to my youth, I
    well remember the smell/taste of superballs...hope you get it sorted, as definitely not a
    desired flavor in...

  • Posted in thread: Jalepeno wine on 11-09-2015 at 01:54 PM
    I made an oaked ginger habanero mead last year, 'tis ready for bottling, I suspect. Have yet to
    use jalapenos in a fermented bevertage....habs work well, and a few go a long way :)

  • Posted in thread: Wine making advice for a beer brewer? on 11-09-2015 at 01:52 PM
    Never made wine from kits but the best advice I can suggest is patience, patience and more
    patience. And ferment at the lowest end of the temperature range the yeast prefers. As a brewer
    you know all ...

  • Posted in thread: Bottling Sparkling Wine questions on 11-05-2015 at 12:34 PM
    I use recycled beer bottles with crown caps for my meads, sparkling or not.... but yeah, not
    still wine bottles for sparkling wine. Figuring out whether one needs to add a small amount of
    yeast and su...

  • Posted in thread: Back sweeten and bottle or back sweeten and batch age on 11-01-2015 at 07:57 PM
    I don't backsweeten, but I always bulk age mead/melomel, usually for a few years. Bulk aging
    takes up carbouys & space though, and it's certainly not required, but for me it's easy & I get
    a good prod...


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