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09-13-2013 10:17 AM

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  • Brighton, UK
  • Female
  • Single


  • Posted in thread: Skeeter Pee on 09-02-2013 at 01:44 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 01:02 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 09:10 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 08:59 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 02:52 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
    airlock. ...

  • 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...