Last Activity:11-16-2011 12:03 AM
Posted in thread: SWMBO Slayer - Belgian Blonde on 10-23-2011 at 01:43 PM
I am relatively new to brewing and still learning the ropes. The question was simply out of
curiosity-- wondering if my recipe software is off or if this is intentionally out of the
Posted in thread: triple threat mead. on 09-25-2011 at 03:19 PM
Did you take a sip of the must/wort (heh what would it be in this case!) before you pitched the
yeast? I'm just trying to imagine what flavors popped out.
Posted in thread: 막걸리 흰 불꽃 (White Fire Makgeolli) on 09-24-2011 at 10:57 PM
So in the wine recipe section, this same recipe is still listed. However, the poster of the
recipe added in bold type not to make this stuff because it came out really sour and to delete
the recipe. A...
Posted in thread: What extra stuff do you need for wine compared to beer? on 09-24-2011 at 06:15 PM
It depends on how much wine you want to make, really. For primary fermentation, regardless of
your batch size, any food-grade bucket/container will work.I think the most important purchase
you could m...
Posted in thread: If one were to not use Orange in JAOM.... on 09-21-2011 at 05:34 PM
Joe also produced a quick pyment recipe (made with grape juice) that apparently comes out
really good.I can attest to this. If your SWMBO likes a medium bodied semi-dry to sweet red
wine (depending on...
Posted in thread: Bochet Cyser on 09-13-2011 at 12:55 PM
Ok, thanks for the info! I was just curious more than anything about the hydrometer readings.
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-13-2011 at 12:51 PM
No, don't apologize! It was my fault for kind of being daft, thank you for being patient and
clarifying.And definitely keep us posted about your fresh-pressed cider endevours!
Posted in thread: Bochet Cyser on 09-13-2011 at 02:14 AM
While I would normally add things like vanilla, I'd like to enter this in competition (I have
high hopes for it) and the cyser category is supposed to be just apples and honey as
ingredients, so I he...
Posted in thread: Ready to bottle? on 09-13-2011 at 01:32 AM
Okay, I will just let it sit on the sediment and forget about it until July 2012, while
checking the hydrometer every so often. It's a good thing I've got other things to do while
this one ages!Thank ...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-12-2011 at 10:20 PM
Ok, that makes total sense to me now, thanks! So when you chill your bottles for a day or so
before you pasteurize, I'm guessing you let the bottles come back up to room temperature before