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06-10-2015 12:52 AM

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  • Currently working:rnStrawberry/Rhubarb melomelrnPinot Noir (deep into secondary fermentation)rnWhite Grape/Cherry Wine (Jack Keller's recipe)rnrnNext:rnImperial Red AlernMango pulp wine
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  • Posted in thread: Medieval Burnt Mead! on 08-28-2014 at 12:03 PM
    Hops in a bochet might actually be an interesting thing!I started a hopped bochet last year;
    and will be bottling it this weekend. It's already really interesting, although the flavors
    still need time...

  • Posted in thread: Wine filter good or bad? on 07-28-2014 at 02:14 PM
    You cannot filter a non-clear wine. The filter will just get plugged up. Filters are only for
    final polishing of a wine or to keep minor sediment from forming in the bottle (by minor, I
    mean just a ti...

  • Posted in thread: banana wine question on 06-20-2014 at 05:01 PM
    I have made banana wine only once and I used about 4 lbs to the gallon. I think the more fruit
    you use the richer the banana flavor will be so 6 lbs should be OK. I chose not to use skins as
    I have se...

  • Posted in thread: Cuties for JAOM on 06-13-2014 at 12:18 PM
    I made a 3-gallon JAOM last year with Cuties. I used 6 -- they're a lot smaller than a regular
    orange. I didn't peel 'em -- just cut 'em up per the classic JAOM - and it came out
    delicious.Cuties are ...

  • Posted in thread: Homebrew wine worthwhile? on 04-17-2014 at 06:00 PM
    I got into homebrew when I got a kit for Christmas and have a few extract batches under my
    belt. Unfortunately I only have one other beer drinker in the family so I don't have too many
    people to share...

  • Posted in thread: Sampled my "winter warmer" mead's a-gonna be a good one :) on 04-03-2014 at 03:35 PM
    So which is the more prominent of the flavours, the chilli pepper or the ginger ?I have a
    mango/chili pepper mead now gently clearing....I had it on chilis and jalapenos in the primary
    ferment for abo...

  • Posted in thread: Mango Pulp Wine on 03-17-2014 at 03:13 PM
    So, I racked this off the (very!) prodigious sediment last night, and allowed myself a little
    taste. I like it a lot -- it's pretty hot, though. The warmth starts at the back of the throat,
    and kind o...

  • Posted in thread: When is it clear on 01-04-2014 at 01:45 AM
    If you shine the flashlight through perfectly cleared wine, you will not see the light beam in
    the wine. If you see the beam, it is reflecting off of suspended particles, and the wine is not

  • Posted in thread: Mango Pulp Wine on 01-02-2014 at 06:12 PM
    I just started a batch of this, with minor variations. First, in a 3 gallon batch, I used about
    8 pounds of honey and 2 cups of corn sugar. Secondly, I roasted peppers -- 4 jalapenos, and 4
    red chilis...

  • Posted in thread: Bochet Braggot Cyser What? on 11-24-2013 at 06:42 PM
    So, I started this last night. Boiled it down to a beautiful, almost black color. No, the
    process wasn't fun, and it did need to be stirred constantly, but it also smelled great -- and
    was fascinating...


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