Recent content by OneCerebralSamurai

Fyi – I hit my batch with some bentonite a couple months ago, and then just hit it with some SuperKleer-KC this morning (I need the carboy). It's looking pretty clear. This ended up being a habanero mead with a tiny bit of chocolate. The 6 habaneroes that I put in for only one day...

To be fair, the NB directions for the Dawson's Kriek (which are on their website) indicate a time frame of 4-7 months from brew day to bottle. While a little on the quick side, this is much better than using instructions designed for a regular ale. When I try this kit, I might stretch the time...

No. The kits I'm refering to are from AnnapolisHomebrew. I've seen the Dawson's Kriek kit at NB, and I'll probably try that soon (as well as their Grand Cru). The NB website has MUCH more information about the contents of their kits than Annapolis has, and has much better instructions...

Thanks for the replies guys. As for the fruit – these kits each contain 2 cans of puree that are supposed to be added to the primary a couple days apart near the end of primary fermentation (I.E. within the first 2 weeks)… yet I see many people write about adding fruit many months...

I'm a moderately experienced homebrewer and have decided to try to make a couple of lambics. I just bought a couple of lambic kits, but the brewing instructions that came with them are just the regular run-of-the-mill kit instructions you'd get for just about any basic kit. For example the...

Is there a reason that a neutral Ale yeast wouldn't be suitable for this?

OP - the Wikipedia page has a decent list. Mead - Wikipedia, the free encyclopedia

What is the best method to “step-feed” yeast? I'm working on a new recipe – a sweet, high alcohol, chocolate / habanero mead, and I'm looking to get the most out of my EC-1118 yeast. Is it better to add the honey in equal parts over a period of several days, thus never letting the gravity...

Sorry – sometimes I take too much for granted. The solution (wine) is showing the results of electrostatic attraction, which is causing large clumps in the wine which are settling out. A pectin haze would be expected to dissolve away. (remember I didn't heat anything) The clumps are...

I hit it with both at the same time... but it is very obvious that it's the “speedy bentonite” that's done all the work.

In case anyone comes across this thread... Putting my peach wine in a tub of ice and getting it to the low 40's for a week did almost nothing. There was some sediment, but I think that was mostly the second batch of SuperKleerKC falling out. The peach wine was still very, very cloudy. I...

Does anyone know if these caps: http://www.austinhomebrew.com/product_info.php?products_id=1347 will fit 1.75L Quervo Gold bottles? I've accumulated quite a lot of these bottles and plan to put a mead in them. I have the metal caps, but they are very flimsy and I want something...

Unfortunately, the weather here is mid-70's in the daytime and mid-50's at night. I don't have any way to artificially cool down a 6gal carboy. What I'll probably do is let it sit for another couple weeks, and then set it outside for a night... Thanks for the sugestion.

My peach wine won't clear.... Recipe: 6gal batch 4.5gal Welch's white grape peach juice (SG = 1.057) 5x 12oz white grape juice concentrate 9cups cane sugar 1tsp energizer 1tsp nutrient water to 6gal EC-1118 OG = 1.090 After 1 week, SG = 1.004. Racked to secondary...

I've had some of the same questions... and gotten some good answers from the folks here. Basically - 1. The chemical reactions that occur during wine aging are not completely documented. (I'm assuming that goes for cider as well). 2. Some of the reactions that do occur are alcohols +...