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03-13-2015 1:59 AM


  • Posted in thread: How much ginger on 09-15-2013 at 07:34 AM
    [QUOTE="DisplacedSailor;5510804"]This is what I did for a honey ginger:Rack to secondary with
    4oz honey and 1oz fresh thinly sliced ginger.Is this 1oz by volume or weight? Also is it for 5
    gallons or ...

  • Posted in thread: Campden and sulfite allergies on 09-06-2013 at 08:36 AM
    Just be careful. You don't need anything but cider in your bottles. I just drank a cider from
    last year with nothing but yeast added. It was delicious. If you want sweet you can bottle

  • Posted in thread: lactic fermentation? on 03-04-2013 at 08:54 AM
    I did add some fresh juice after transferring to get rid of head space but I thought that
    fermented out long ago.

  • Posted in thread: lactic fermentation? on 03-04-2013 at 12:08 AM
    Not sure on gravity now, I'll measure that in a day or 2. The fermentation has sped back up
    since this morning.

  • Posted in thread: lactic fermentation? on 03-03-2013 at 06:43 PM
    I have an Asian pear cider that I fermented out months ago. I transferred to a new carboy and
    added a little chai spice. It's been sitting for months at a pretty cool temp, prob low 50's. I
    brought it...

  • Posted in thread: ginger ale issues on 10-06-2012 at 06:42 AM
    I brew it in a 2 liter using:About 2 Tbsp fresh gingerAbout 2 Tbsp lemon juice to balance
    acids3/4 to 1 Cup sugar1/8 tsp dry champagne yeastMake sure to mix in sugar before its
    completely full of liqu...

  • Posted in thread: 4.5 inches bung on 09-06-2012 at 08:46 AM
    Size 38 or 39 tapered cork available through ebay, or google it (Probably $3-4)Or a size 15
    rubber stopper and it's looking like prices range from $25-50 available from link below