Last Activity:04-04-2010 3:31 AM
Posted in thread: Cream Soda Recipe with vanilla extract on 01-13-2009 at 07:47 PM
Go to their website, top vanilla beans - the price is about the same, but there are minor
discounts for ordering in bulk. Still uses paypal. I ordered a bundle, so I'll post a review
once I get them.
Posted in thread: Rock Bottom. Love it? Hate it? on 02-12-2008 at 04:11 PM
I am not a big fan of their food, they have 1 or 2 good dishes and the rest of the menu is
bland inedible crap, I didn't think it was possible to mess up a hamburger, but rock bottom in
Boston can com...
Posted in thread: Should I do a lambic mead with cherries or juniper berries? on 01-28-2008 at 08:53 PM
Lambic yeast requires starch and maltose to fully develop "lambic" flavors and sourness. You
need to have, at least, a small portion of starch and malt derived fermentables for the
bacteria and brett ...
Posted in thread: 15 Gallon Mead Batch on 01-08-2008 at 07:08 PM
As a novice beekeeper and longtime local honey fan, I can honestly say that the best deal you
can get on honey is through local apiaries and beekeeper's associations. You can get 55 to 60
pound pails ...
Posted in thread: Over fermented Cider? on 11-13-2007 at 07:12 PM
... which equals 56.25Kgs...:cross: I just pictured a 5 gallon carboy off apple cider stuffed
with 125 pounds of splenda. :cross:
Posted in thread: Newbie cider questions, of course on 10-16-2007 at 05:14 PM
The bulk aging will allow malo-lactic fermentation to take place, which will mellow out your
cider considerably. I'm wondering is introducing a malolactic bacteria culture would speed the
Posted in thread: You can't screw up cider right? on 10-16-2007 at 05:08 PM
#1 and #3 are bubbling away #2 = nothingDoes brown sugar normally take longer to get going? My
last batch with brown sugar took around 36 hours to get going, but when it did it rocketed off
Posted in thread: hard cider my first brew some help please on 10-15-2007 at 09:20 PM
Welcome to brewing! I'd cap that carboy and let it hang out for a few days, but keep it cold if
you can. Fresh pressed cider can go bad really quickly, but having put in the campden you've
Posted in thread: Spicing my Apfelwein on 10-15-2007 at 08:40 PM
Once this next batch is done, I'm planning on saving a few bottles specifically for mulling
with some loose mulling spices I picked up at World Market. :rockin: YUM.:rockin:
Posted in thread: Campden VS 150 degree pasteurization on 10-15-2007 at 08:09 PM
If you do decide to pasteurize, make sure you use pectic enzyme, or you'll set the pectin and
end up with cloudy cider.I've never really bothered with pectic enzyme in cider I didn't heat.