Last Activity:04-10-2006 11:16 PM
Posted in thread: Kvass on 04-10-2006 at 11:16 PM
I disagree. I've seen many recipes involving flour, albeit not solely flour. Example: says
it's made from any vegetal product. Kvass is a pretty generic Russian term which applies to
pretty much ...
Posted in thread: Kvass on 04-08-2006 at 01:47 AM
I'm wanting to make a batch of kvass, and I have wheat flour that already contains malted
barley flour in it. My question is this: since there is malt in this, if I were to mash this
like I would regu...
Posted in thread: Citrus mead? on 03-03-2006 at 11:35 PM
a few suggestions for your mead: 1) use less fruit than you'd normally use in a melomel 2)
consider using a yeast that will metabolize some of the acid (71B is a great choice) or
consider adding a lit...
Posted in thread: trying to identify a wine on 03-03-2006 at 11:24 PM
I once had a phenomenal wine and I'll be darned if I can find out what it was. A friend of mine
served it on a road trip once, but I never caught the name of it. It was a reisling, german I
Posted in thread: detailed full mash instructions on 02-27-2006 at 02:53 AM
Does anyone have a good link to instructions for a full mash? I've searched high and low on
google and I can't find complete instructions anywhere. Much appreciated in advance.
Posted in thread: Port on 02-23-2006 at 08:40 PM
Wait when you make port aren't you suposed to ferment it only to around the 1/3 sugar break,
then fortify it so it is still sweet?
Posted in thread: is it ready to bottle on 02-23-2006 at 08:15 PM
put the carboy in a fridge or freezer (if it will fit) for a few hours to put the yeast to
sleep. Add sorbate. Depending on the yeast strain, you may wish to simply let it go and age it
on the lees (s...
Posted in thread: offtaste on 09-12-2005 at 07:34 PM
I am currently brewing a batch of cider. I had started the batch in a PETE (Polyethylene
terephthalate) carboy, but a few days later I found it had acquired a strange smell and taste.
I felt kind of s...
Posted in thread: Cyser Q's on 08-25-2005 at 02:26 AM
I can tell you've been drinking the mass-marketed stuff! ;) Not all ciders are created equal,
as I can tell you're starting to guess. I enjoy a good, traditional "scrumpy" from the old
country, as wel...
Posted in thread: A Good Beginner Recipe on 08-20-2005 at 05:51 PM
one thing I forgot to add: when you are adding the honey to the hot water, it's 80 degrees
Celcius. Very important because at 80 farenheit, you won't kill off foreign bacteria and