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08-19-2014 3:32 AM


  • Bartender
  • Still debating, but probably an Apple Pie Cider. Maybe some Spiced Cider to age for the holidays. Use fresh fruit from some of the local farms and get some sort of concoction going. Maybe another mead of some sort. Oh decisions, decisions...
  • 2x 5 gal EdWort's Apfelwein, 1 gal Cyser, 4 gal Strawberry Vanilla Melomel
  • Nothing
  • Cider Wine, Spiced Cider Wine, Vanilla Cider Wine, Summer Berry Cider, Un-Oaked Caramel Double Apple Cider, Oaked Caramel Double Apple Cider, Skeeter Pee, Brandon O's Graff, EdWort's Apfelwein, MAOM
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  • Male
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  • Antioch
  • California


  • Posted in thread: my first joam mead on 06-14-2012 at 07:57 PM
    Shouldn't be to bad with the head space, as you'll have the co2 from fermentation keeping it
    from oxidizing. In secondary, you really don't want any head space. In primary though, it's
    usually not as ...

  • Posted in thread: Need some smart person to help with Apfelwein / cider on 06-14-2012 at 07:49 PM
    I know when I make EdWort's apfelwein I consistently hit around 7.7% ABV. I usually use Tree
    Top apple juice. Last time I checked the SG of just the juice was 1.046. 1.046 will take you to
    6% if you f...

  • Posted in thread: Cider house Viablity? on 06-14-2012 at 07:41 PM
    There's a cidery in Sacramento called Two Rivers. They have a bunch of flavors, most of which
    are pretty tasty. I think long story short, as long as you have your act together, it can

  • Posted in thread: CO2 to Dispense Wine on 06-07-2012 at 07:16 PM
    Argon used to be the traditional inert gas used to serve wine on tap, but nitrogen can work as
    wellTrue. Granted for our bar it was easier to use the nitrogen mix we already had set up to
    push a coupl...

  • Posted in thread: CO2 to Dispense Wine on 06-06-2012 at 04:30 PM
    We have wine on tap at the restaurant/bar I work at. Comes in 5 gallon kegs. Forget what psi
    its at (I can check today when I go in). We're using 70/30 nitrogen/co2 to push if I remember
    correctly. No...

  • Posted in thread: Lychee Wine? Anyone? on 06-03-2012 at 02:53 PM
    Is that really a characteristic of the yeast?Yes and no. 1118 is a really strong yeast that
    tends to ferment so hard you lose some of the more subtle aromatics and flavors. It's the same
    reason we don...

  • Posted in thread: Brewing virgin with some questions on my cider on 05-31-2012 at 04:31 PM
    Whole 6 inch bean is fine. Just split it down the middle and drop it in. You should be fine
    with it in there for around a month or until you have the vanilla flavor you want. I have 4
    beans split in m...

  • Posted in thread: Lychee Wine? Anyone? on 05-31-2012 at 03:53 PM
    Any yeast that won't blow most of the flavor and aromatics through the airlock during
    fermentation should be good to use. D47 and 71B jump to mind right now.

  • Posted in thread: Small Batch Winemaking on 05-27-2012 at 02:15 AM
    the recipes on his site are tailored for 1 gallon batches (unless otherwise stated). Awesome
    reference to have. Years worth of wine recipes and other notes. Browse through the site...
    loads of infor...

  • Posted in thread: Strawberry wine yeast on 05-23-2012 at 04:23 PM
    Pulled from Jack Kellers website:Montrachet : Perhaps the most popular yeast used. It is
    available for both red and white wine fermentations and may be called Montrachet Red and
    Montrachet White. It w...

RAGACO Brewing Primary: 5 gal EdWort's Apfelwein Secondary: 4 gal Strawberry Vanilla Melomel 1 gal Cyser Bottled: Vanilla Cider Wine, Spiced Cider Wine, Cider Wine, Summer Berry Cider, Caramel Double Apple Cider, Caramel Double Apple Cider (oaked), Skeeter Pee, Brandon O's Graff, MAOM, EdWort's Apfelwein