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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
    believe. 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
    yeasts. 80*C=180*FQ\...

--Happy brewing ^_^ Primary: kiwi wine niagra white wine white tea wine rio de oro mead Secondary: Ginger wine raspberry melomel cranberry-raspberry wine