Recent content by ILurvTheWhiskey

Sorry, duplicate thread. Am contacting a mod to remove it. [Mod Edit] Done... :D Howdy folks. I'm about to plunk $110 on a 'complete' basic Keg Kit from KegConnection. One thing I'm worried about is that it's got a 20oz CO2 tank, which I've read isn't exactly on the normal size of tanks...

Yes, the sugar mixture was still hot. No longer boiling, but I didn't want to risk the chance of contamination. It cooled for a few minutes and in it went. The fermentation started Friday night. This is supposed to be a huge wine, 80 percent juice and juice extract with 20 percent sugar with...

This evening I decided to mix a pound of melted sugar into my current concrod grape wine I'm working on. So I melted the sugar, about 2 cups to 1/4 cup water then poured it in to the 5 gallons of already fermenting grape juice. Within three seconds, the wine is bubbling and frothing and...

Ok. I went ahead and followed through with two batches, one three gallon carboy following the general idea posted by Yooper and one posted following the concept of what I thought up. I will say, boiling sugar water and then adding it to your already fermenting beverage is something that should...

Conpeter - you mentioned that this is a interesting hop bill. You're right. My wife said to clean out the fridge or throw it away. So I did. I had all of these random packs of hops sitting in little ziplocks bags from past brews. I checked the wiki page and saw that all of the hops are listed...

I've done this a few times and kept them for a few months with no problems.

That is freaking amazing. I would imagine that those are very useful. Unless somebody can come up with something as equally nifty, I think that's what I'm gonna get.

I recently came across the "Beer Machine" online. It appears to be a self contained, air proof Mr. Beer-like beer fermenter, carbonater, dispenser system. You basically pour in 2.6 gallons of beer mix, cap it, let ferment, condition, and then add C02 through some sort of special port via regular...

Just finished clearing out some wine out of one of my 1 gallon jugs (can you call it a carboy?) and I'm planning on making a little something to put back for a bit. Here's my recipe, any tips would be appreciated: Biggest Little IPA 1 Gallon Spring Water 3.30 Pounds of Amber Extract...

When I use table sugar in brewing beer I usually convert it into invert Candi sugar (by melting the sugar with a little water and citric acid). This is supposed to make the sugar easier to break down by the yeasts. Does anyone do this for their wines, or has anyone ever heard of it being...

I just started a batch of this and wanted to ask a few questions. I'm currently making a batch that will ultimately be 5 gallons of sweet wine. I'm using both liquid and frozen white and purple grape juice to get a light purple color. I'm using Montrachet yeast, which from what I understand...

New project: I call it Add-An-Imperial... I found the vodka to be a great success (although my friends didn't like it as much as I did) so now I'm moving on up. I have 1 ounce of Cascade, 1 ounce of Cluster and 1/2 ounce of Saaz that I'm going to add to a bottle of 95% ABV Everclear. Going to...

Here's what I did. I took and mashed my 2 pounds of grain then took that wort and added it to about 1/6 of the extract. I took this mix, add all of the water that I needed too, and boiled my hops for about 75 minutes. I then took and added the rest of my extract and boiled for another 15. So...

I just vomited thinking about doing that, haha.

Haha - Very good point, but everything's a-ok. I think next time somebody starts a hooch thread, we should point them back to this.