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12-16-2011

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04-02-2012 10:28 PM

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  • Posted in thread: Caramel Apple Cider on 01-07-2012 at 04:33 PM
    Is there any chance that you scorched the yeast? (Added the yeast on top of the hot caramelized
    sugar perhaps?)Ec 1118 usually takes off like a rocket pretty quickly, so you may need to add
    another pa...

  • Posted in thread: Caramel Apple Cider on 01-01-2012 at 08:41 PM
    Hey all, I have started a batch of this wine 3 days ago and it's still not fermenting.... It's
    Ina room with a tem of 68 ish and I used EC-1118 yeast. Should I of added a yeast nutrient? Can
    I add it ...

  • Posted in thread: Caramel Apple Cider on 12-30-2011 at 05:20 AM
    For a 1 gal batch:Ingredients:2 cups raw sugar (I would believe that the sugar is
    interchangeable, doesn't matter if it is white or brown)250 ml honey1 gal Apple Juice/Cider
    (preservative free)Any sta...

  • Posted in thread: Caramel Apple Cider on 12-30-2011 at 02:12 AM
    Glass Carboy. I have a bunch of the whole foods glass apple juice ones.So do you just use a
    funnel or something like that to the the Caramelized slugger in it? And I, guessing you let it
    cool a bit fi...

  • Posted in thread: Useing Bentonite at the start on 12-28-2011 at 09:51 PM
    You're just crazy!No, seriously, the kits are all about getting the wine ready to bottle FAST.
    They use bentonite in primary, and then usually Super Kleer- KC finings in secondary.If you're
    making you...

  • Posted in thread: Useing Bentonite at the start on 12-28-2011 at 09:34 PM
    I just started a "box" wine kit and it had me add the bentonite as the fist thing I did. To me
    this seems wrong. I thought it was use as a clarifier and "pulled" yeast down AFTER
    fermentation. Am I ju...

  • Posted in thread: Question on Sanitizer on 12-28-2011 at 09:21 PM
    PBW is just a wash. (Powdered Brewers Wash) If you are only using this, you aren't sanitizing.I
    prefer Star San because it's a no-rinse sanitizer and it's easy to mix and use. Some folks
    don't like th...

  • Posted in thread: Orange Juice on 12-26-2011 at 04:32 PM
    seancroome I am fairly new to brewing and vinification also, but I have read that you can bring
    the temperature down very close to freezing to kill the yeast, I think I read that it should be
    about 30...

  • Posted in thread: Caramel Apple Cider on 12-26-2011 at 02:41 AM
    What are you using as a primary? A plastic pal or the one gal. glass carboy? Can't wait to
    start a batch sounds awesome.

  • Posted in thread: Potassium sorbate In wine? on 12-24-2011 at 09:15 PM
    Most home winemakers use two types of fermentors, "a primary" and "a secondary". The primary is
    usually a bucket type vessel. It handles rapid ferments better, is easier to clean, is easier
    to manage ...

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