Last Activity:12-18-2013 11:37 AM
Posted in thread: Man, I love Apfelwein on 12-11-2013 at 07:21 PM
I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am
wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a
glass and it ...
Posted in thread: Skeeter Pee on 12-05-2013 at 07:42 PM
SP in the winter...I like your style!Year round drink if there ever was one!I'm thinkin of a
room warmed by a fire with a cold SP in hand!:mug:
Posted in thread: Welch's Grape Juice Wine on 12-03-2013 at 10:09 PM
Pectic enzymes helps to break down the fruit's fiber or pulp. This allows more flavor and color
to be extracted from whatever fruit is being used during the fermentation. It helps to make
sure the win...
Posted in thread: Skeeter Pee on 12-03-2013 at 07:12 PM
I just started a 1 gallon batch of Welch's grape juice wine with Red Star Pasteur Red yeast.
Any one ever use this yeast cake for Skeeter Pee?
Posted in thread: Welch's Grape Juice Wine on 12-03-2013 at 06:40 PM
As far as leaving out the pectic enzyme, that should be ok it just might not clear as fast.What
does the pectic enzyme actually do? I've read its a good addition when using juice
concentrates, but sti...
Posted in thread: For my Marine friend returning home: Viking Blood Mead!!! on 11-23-2013 at 07:29 PM
I put my cherries in the primary, but if I was doing one item for color and one for flavor, I
wouldn't do them at the same time. It might be ok, but I just like to keep things separate. I
Posted in thread: For my Marine friend returning home: Viking Blood Mead!!! on 11-19-2013 at 06:10 PM
As far as I know, at any point during the aging. I probably would have racked it on to the
hibiscus in the secondary and left 'em for a while.Thanks for the quick reply! I'm trying to
get the ingredie...
Posted in thread: Viking Blood Meat on 11-19-2013 at 06:04 PM
yes after i cooked it and add a very little sulphur.And if i not go in my cellar and drink it
to early.4-8 Years are ok for ageing.Sorry for adding to such an old thread. I was going to try
Posted in thread: For my Marine friend returning home: Viking Blood Mead!!! on 11-18-2013 at 06:26 PM
The cherry flavor is blended nicely with the bold forest honey, but is on the verge of being
masked by it. If I make this again, I'll probably use a different back sweetening honey, and
bring the swee...
Posted in thread: Punkelweizen on 10-24-2013 at 07:21 PM
This stuff came our REALLY good! I'll have to post a pint picture - the color is excellent but
not too dark. It fermented dry and crisp with no residual sweetness like the Mega Craft Beer