Last Activity:12-31-2016 1:52 AM
Likes Given: 6
11 Likes on 9 Posts
Posted in thread: My cellar! Post your cellar pics. on 12-31-2016 at 01:52 AM
Very nice! I doubt I'll ever go the full-blown cellar route, but your work is inspiring!
Posted in thread: Prickly Pear Melomel on 12-30-2016 at 03:23 AM
So, did you find that by not heating the fruit the color is preserved? I've done several
prickly pear meads in the past and that deep, rich color is almost completely gone within six
months. I've foun...
Posted in thread: Man, I love Apfelwein on 12-30-2016 at 03:09 AM
How long does a batch of EdWort's apfelwein typically take to carb in the bottle? I've never
timed it, but I don't recall it taking a particularly long time if you've given it the right
amount of prim...
Posted in thread: Man, I love Apfelwein on 12-30-2016 at 03:04 AM
I'm halfway through a 3 gallon fermentation. After having success with a BOMM mead, I'm trying
a similar approach with the apfelwein. In addition to using Wyeast 1388 instead of Montrachet,
I added 3 ...
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 12-30-2016 at 02:59 AM
3 gallons in progress.30,1551.5
Posted in thread: Pear wine possibilities? on 12-15-2016 at 09:41 PM
At the previous house, it took 10 years before all of the various trees I'd planted came into
bearing. And then we sold it and I've had to start over again.As they say, the best time to
plant a fruit ...
Posted in thread: Pear wine possibilities? on 12-14-2016 at 10:04 PM
Well, there you go! To extract more tannin (and flavor) I'd probably crush the fruit and add
skins and all to the secondary. I tried a sort of pear melomel a few years ago with dessert
pears and despi...
Posted in thread: Pear wine possibilities? on 12-12-2016 at 09:25 PM
A little late for your needs, but pear wine/cider is traditionally called perry. Dessert/eating
pears aren't strongly-flavored enough to make high-quality perry, but can certainly be
Posted in thread: Bray's One Month Mead on 12-09-2016 at 10:36 PM
Nope, even simpler than that. A few years ago we visited Vancouver on vacation, and found
amidst the ubiquitous, pre-bagged maple teas, ice wine tea. It's black tea infused with the
frozen juice of re...
Posted in thread: My first mead: A tutorial of Mistakes. on 12-09-2016 at 10:24 PM
Degassing is VERY simple. When the yeast converts sugar to alcohol, CO2 is the waste product.
The CO2 dissolves in the must as it is created, increasing the acidity of the must and making