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01-08-2013 6:02 AM

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  • Posted in thread: Tried and proven great wine recipe on 08-19-2012 at 04:49 AM
    Why not just buy a kit from the LHBS?

  • Posted in thread: Kegconnection Giveaway! on 08-19-2012 at 04:47 AM
    I'm in!

  • Posted in thread: Can You Guesstimate ABV late in the game? on 07-17-2012 at 09:39 PM
    My suggestion would be to find a calculator such as can find Honey under the 'Sugar' section.
    It won't be 100% accurate but it might give you what you need.

  • Posted in thread: Best types of Honey @ good prices? on 07-17-2012 at 09:30 PM
    have you contacted ? When I was looking for honey I found my local beekeepers association and
    found a good reliable source for local honey.yellow pages or any online phone book directory
    works good ...

  • Posted in thread: prolly normal but worried on 07-14-2012 at 05:45 AM
    Give it 24-48 hours and see what happens. As other will most likely tell you, airlock activity
    is not the only way to judge fermentation. Take gravity readings. When you get the same reading
    2-3 days ...

  • Posted in thread: Mayhaw berry on 07-10-2012 at 02:10 AM
    I'm not too familiar with Fleischmann's but I don't think 63* would do harm. I've had temps
    into to the 80s at some points (heat waves) without off flavours or ill effects. Maybe someone
    more experien...

  • Posted in thread: onion/jalapeno wine (cooking) on 07-10-2012 at 02:04 AM
    don't pick your nose after chopping jalapeņos! learnt the hard way hahahah

  • Posted in thread: Mayhaw berry on 07-08-2012 at 04:38 AM
    Quick question, what happens if i try to ferment at a temp. Of 63 degrees F?What yeast are you

  • Posted in thread: Gravity reading on 07-08-2012 at 04:35 AM
    So I'm fairly new and have not yet figured out the hydrometer. Could 0.90 be possible? And if
    so how do I determine the %I use sure there's a mathematical formula around somewhere but I'm
    too lazy :...

  • Posted in thread: Jam for a fruit pack? Has anyone tried it? on 07-07-2012 at 10:58 PM
    I wouldn't. There's a ton of pectin in jams to make them jell up the way they do. If it's
    commercial jam I'm sure there's sorbate and other chemicals you don't want.