Last Activity:09-13-2013 5:17 AM
Posted in thread: Skeeter Pee on 09-02-2013 at 02:44 PM
Hi all,I've been more-or-less following the standard recipe for this on the website but with
actual squeezed lemons, not bottled "Realemon" (which isn't a thing in this country afaik). The
Posted in thread: Skeeter Pee on 07-24-2013 at 02:02 PM
Go with the wine yeast. I never use a slurry, just pitch dry yeast (I use champagne yeast).
Granulated sugar is fine.Thanks, buddy. That makes my life easier!
Posted in thread: Why are red wine kits disappointing? on 07-24-2013 at 10:10 AM
I've tried some pretty foul wine kits. They are usually really pale and sour. I've found
Beaverdale kits (not sure if they are available in the US) to be the best I have tried and they
aren't too expe...
Posted in thread: Skeeter Pee on 07-24-2013 at 09:59 AM
I've just ripped the zest from a dozen lemons to make a batch of limoncello and figured I'd
have a go at a gallon of skeeter pee with all the juice in the newly bald fruit. There are a
couple of probl...
Posted in thread: Coke cola wine on 06-13-2013 at 03:52 PM
Shame we never heard any more about this - my macabre curiosity is piqued. Is there an additive
that could reduce the acidity a jot?
Posted in thread: First Mead Have questions! on 01-04-2011 at 03:46 PM
I had a phantom fermentation in one batch. It started at 1.080 and I left it for two weeks in a
fairly warm place and there wasn't a bubble, not even any noticeable pressure difference i the
Posted in thread: Degassing on 12-29-2010 at 02:45 PM
I got a degassing wand for christmas wand so the next batch is going to get royally whoooshed
during primary. Wheeeee!
Posted in thread: hi, newbie from NZ on 12-29-2010 at 12:28 PM
I think that the FAQ answer to nutrient pitching is along the lines of:50% when pitching
yeast30% 24 hours later20% once the gravity is half way between start and target (so about
1.040 for you)I use ...
Posted in thread: What to do with failures? on 12-23-2010 at 11:19 AM
Well don't bother to go along to middle farm to try their commercial meads, they're all sweet
as hell (IRO 1.040 - far too sweet for my taste).If there's some sediment in the bad 'uns then
Posted in thread: New to HB 1st batch on 12-22-2010 at 08:59 AM
Has it been bubbling through the airlock? If my internal calculator is correct that would have
started around 1.080 so I daresay fermentation is going on but to only drop to 1.074 in ten
days is fairl...