Last Activity:03-28-2009 12:33 AM
Posted in thread: Dishwasher to sanitize bottles? on 01-13-2009 at 07:43 AM
I've never used my dishwasher for sanitizing but it does a fantastic job as a bottle tree(not
really a tree shape but you get the idea). Mine holds enough bottles for a 5 gallon batch
whether I use 12...
Posted in thread: first time buying corker, some advice please on 12-25-2008 at 12:32 AM
:off:Mother-Frocking Cork-Soaking fight you ever saw...I didn't see that coming lol
Posted in thread: How do you know when you have an accurate SG when the wine is so carbonated? on 12-24-2008 at 10:07 PM
I always shake mine up and let it sit for a while then take a reading
Posted in thread: EdWort's Apfelwein yeast substitute? on 12-23-2008 at 11:25 PM
Went to my LHBS and I told them I needed Red Star Monrachet. He gave me Lalvin k1-v1116 and
said it was almost the same. Haven't tried it yet but I have no reason not to believe him.
Posted in thread: My wine wont clear.. what can i do? on 12-18-2008 at 02:24 AM
+1 to the sparklloid and pectic enzymethats the one two punch combo I use in my fruit wines.
The sparkloid does take about 2-3 days to see a difference and 2 weeks for crystal clear.
Posted in thread: google maps of your local LHBS on 12-18-2008 at 02:16 AM
Thirsty Brewer - about 10mi north of Baltimore, MD13522 Long Green Pike, Baldwin, MD 21013 -
Google MapsWHY DIDN'T ANYONE TELL ME ABOUT THIS EARLIER?? :D/capsThat is 20 miles closer than
the other two...
Posted in thread: Ed Wort's Apfelwein Day - January 24, 2009 on 12-18-2008 at 02:04 AM
So my first ever batch of Apfelwein turned one month old today. Right before logging in here
had my first taste(other than when I racked it two weeks ago). Very fine for only one month
old. That means...
Posted in thread: Fortified Wine on 12-08-2008 at 01:08 AM
I dont know where you are going to find a 77%abv un-oaked brandy, maybe you would look for a
strong grappa/marc.Neither do I lolAbout to go look up some port wine recipes to see what I can
Posted in thread: Fortified Wine on 12-08-2008 at 12:20 AM
Pot...kettle...black...?Back on topic:If I had a recipe/technique for port, I'd post it.
However, I've never attempted one, so I'll defer to the experts on this one.Darn it. I was
really hoping to be ...
Posted in thread: Fortified Wine on 12-08-2008 at 12:08 AM
you can ferment to 25% theoretically with yeast. thats not strong enough? fortified means
adding distilled spirits either moonshine or non-homebrewed stuff.Theoretically communism works