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05-10-2012 12:45 AM


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  • Posted in thread: moving to Denmark on 12-17-2012 at 12:18 PM
    I've got a 'dream job' in Copenhagen doing what I have done for the past 18 years, examine
    Greenland ice-atmosphere interactions and climate. I have more 50 externally-reviewed
    publications on the top...

  • Posted in thread: pasturizing removes carbonation on 01-14-2012 at 02:26 PM
    I'm not clear how to produce a batch with ~9% ABV while retaining a moderate level of
    carbonation and some sweetness, a.k.a. semi-dry.I'm considering bottling a batch that is still
    bubbling afte 2 wee...

  • Posted in thread: 12 Gal carboy? on 01-12-2012 at 09:44 PM
    For cider fermentation, are there any rational reasons why to buy a 12 gal Pyrex glass carboy
    instead of two (non Pyrex) 6 gal carboys?Thanks,Montgomery

  • Posted in thread: Sulfur smell in cider on 01-12-2012 at 01:55 AM
    My experience also was that sulfur odor went away... in my batch it wasn't until after the 2nd
    fermentation (in-bottle) had 'aged' for a month in an ~61-64F environment (basement).Monty

  • Posted in thread: 100% pear juice fermenting like crazy on 01-12-2012 at 01:43 AM
    I've got two experimental batches going...1 is 2 Gal pure Knudsen's pear juice fermenting for 3
    days now. It's bubbling lots.The other is 2 gal consisting of: 1/3 pear, 2/3 apple.Both the
    pear and the...

  • Posted in thread: Heating Pad?!? on 01-12-2012 at 01:29 AM
    what hazard is presented by heating pad in contact with glass? It's been dipping below 60 F in
    my basement, so I ran a for-humans heating pad for some days, seemed to help keep the airlock
    bubbling ra...

  • Posted in thread: 2nd fermentation necessary? on 01-12-2012 at 01:24 AM
    If a primary fermentation is still active (the batch is still bubbling), and if bottled, I
    suppose the pressurized environment will soon cease fermentation, resulting in a cider with
    some remaining su...

  • Posted in thread: confectioner's sugar (a.k.a. powder sugar) = corn sugar? on 01-04-2012 at 02:03 AM
    re: inexpensive and inelegant sweetener...Does confectioner's sugar (a.k.a. powder sugar) =
    "corn sugar"? If so, why not buy cheaper from grocer?Thanks,Montgomerry

  • Posted in thread: are all sugars sugars? on 01-04-2012 at 02:01 AM
    Thank You... yet, if my goal is dry sparkling honey wine, carbonated in-bottle during
    fermentation, then how to back-sweeten?Montgomerry

  • Posted in thread: are all sugars sugars? on 01-03-2012 at 10:51 PM
    I made my hard cider's first fermentation using honey as the nutrient for the yeast. After
    allowing the yeast to completely consume the sugars, I added more honey for the second
    in-bottle fermentation...