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10-18-2012 3:40 AM


  • Houston, Texas
  • I am retired Air Force (22 years) and am in the twilight years of a second career in the Petrochemicals Industry.
  • Building and flying
    radio-controlled scale
    model aircraft.
  • Account Coordinator for a chemical inspection company.
  • Ron Berg
  • Country Western, early rock
  • Big Bang Theory, Two and A Half men
  • Military History
  • Involved in the flying Scale Model Aircraft Community.
  • Just the basic equipment given to me as a present by my son with a few purchased pieces to round it out.
  • Nice wines and complex beers.
  • Male
  • In a Relationship


  • Posted in thread: Making wine from kits on 11-03-2011 at 11:32 PM
    Another suggestion. Once you get your first kit in the bottle go ahead and start another kit.
    You will be amazed how quickly thirty bottles can "disappear when you have it on hand. Since
    its cheaper y...

  • Posted in thread: Has anyone used AHS wine kits? on 11-03-2011 at 05:14 PM
    Why not buy a six gallon Better Bottle for less than thirty bucks. Once you see how easy wine
    is you'll probably want to make more. You could do your primary fermentation in a bucket, rack
    to the six ...

  • Posted in thread: Making wine from kits on 11-03-2011 at 05:03 PM
    I have made quite a few kits and pretty much follow the instructions with the exception I bulk
    age in a better bottle for at least 8-10 months before I bottle it. I, and my friends, have
    been very hap...

  • Posted in thread: Bull's blood wine on 09-14-2011 at 02:02 AM
    I remember a wine that was available at the liquor store I worked at part time when I was in
    the military. It was called Egri Bikaver. Very good! I would love to be able to make something
    similar to i...

  • Posted in thread: Yeast For Beaujolais Pyment? on 08-30-2011 at 05:51 AM
    I made a pyment with Alexanders Burgundy juice concentrate, Sour Cherry juice and local wild
    flower honey. Its just a few months old, but getting mighty tasty.I used Cotes de Blanc dry

  • Posted in thread: Need help converting recipe from fresh fruit to puree on 08-07-2011 at 05:41 PM
    I don't think a pound of Purree is the same as a pound of fruit. I think puree is the pulp
    after the juice is extracted. There doesn't seem to be much juice in a can of puree. I have
    used puree in mak...

  • Posted in thread: Pymet/Melomel Recipe Ideas! on 07-25-2011 at 02:44 AM
    Sounds like you've to the Haak Winery. Great place and great people.

  • Posted in thread: 'Hot' dessert wine kit on 07-19-2011 at 05:17 PM
    I made this kit according to the recipee and it was awsome! I also used another kit to make a
    Pyment with honey and Peach Puree and it was really good as well. I was happy to see this kits

  • Posted in thread: Cherry Mead Recipe on 07-08-2011 at 03:48 AM
    I started a mead three weeks ago with 12 pounds of local wild flower honey, 1 can of Alexanders
    Burgandy Juice Consentrate, two jars of E.W.Knudsen's Sour Cherry Juice and enough water to
    bring it to ...

  • Posted in thread: No choice.. Melomel on fruit on 05-11-2011 at 03:54 AM
    I think I would take it off the fruit at the last minute and then bulk age to see what you have
    a year down the road. Probably you will have something that is pretty tasty.