Recent content by mstef

Oh, my mistake. I thought it was your thread. Thanks again.

Thanks for the link. I did see that post but was really confused about the barley, as most people were. Why would that call for it, but other recipes don't? Also, it seems like so much water is being added. Won't that dull the flavor? Can you post the amounts of the additives you used? Thanks

Hey, I got five gallons of langers 100% pomegranate juice and want to start a batch tomorrow. I can't seem to find any pomegranate recipes that don't call for actual pomegranates. Does any one know any recipes for juice? Any information would be great. Thanks

Alright, I may have jumped the gun with such a positive review. After getting a little more used to it, the high-tart, and high-alcohol are a little overwhelming; more emphasis on the tart. Maybe it's not exactly tart that's bothering me, I think it may just have to age a little bit longer. At...

Just finished the recipe variation I posted two threads back.. Started at 1.105 Stabilized and bottled 5 weeks later, as it cleared very well, at .993 Leaving an ABV at around 14-15% -- Surprisingly, after only 5 weeks, it tastes smooth, but strong from the high alcohol content. You can...

+1 (in the making) 19,703

Just started: 5 gallons Welches 100% White Grape Juice 6.5 lbs white sugar (or enough to get to 1.105) 1 tsp tannin 5 tsp yeast nutrient 5 tsp acid blend 4 tsp pectic enzyme 1 packet Lalvin K1V-1116

I was thinking to use this for the primary: http://www.midwestsupplies.com/6-5-gallon-plastic-fermenter-with-lid.html That way, it's wide open so it's much easier to stir. I can cover either the entire opening or the opening on the lid with a paper towel (or whatever) during primary...

Hey, I clearly still have a lot to learn. I've done two wines so far: Apfelwein which turned out great (luck, I guess), and some grape-cranberry disaster. I'm continuing to read and learn, trying to get better (thanks mostly to you guys).. my "kit" is a bit lacking, as I only have a 5-gal...

The item I listed goes for about $20-30. A brew belt of pad is around the same.

I know this issue has been raised countless times on this forum, but the solutions seem to range from either really cheap people using a desk fan, electricians hacking various components, or the pros who have all the goods.. Well, I'm looking for some basic temperature management. Willing to...

What exactly does campden do - what is meant by stabilized?

@DoctorCAD: I would have to say that's definitely it. You can still see some bubbling in the bottles, and I open the caps to let out the gas every once in a while. How do I remove the acid? I haven't added any kmeta or sulfides yet.

Alright..I went ahead and bottled it up.. While siphoning, it was surprisingly carbonated. After I bottled it up, I had to unscrew the caps about once a day to let the gas out. So, the wine is pretty sweet, but less than the regular juice was. After adding 7lbs of sugar, to have it less sweet...

Well the bubbles are just about non-existent now. I just don't understand why it tasted so weird and so non-alcoholic after 2+ months of bubbling. I'll pull a good sample tomorrow to get a real taste and report back. Thanks for the feedback so far