Recent content by Milemarker

I had 5 gallons fermenting for 2 1/2 months @ 68 degrees and then just put the carboy in the fridge for another 3 1/2 months. This stuff is potent and tastes very close to a Chardonnay. I just transferred to growlers. 1 gallon of it I added a small bottle (50 ml I think) of peach schnapps...

Looks like it goes down real nice.

You could do a freeze fermentation. The alcohol will be higher in the end but you'll have less booze. It's a trade off.