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11-07-2011 9:15 PM


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  • Posted in thread: 21 year mead on 09-18-2011 at 07:09 PM
    I was wondering what your starter consisted of? Just sugar, nutrient and yeast like wine
    starters? What kind of yeast is best for the job?

  • Posted in thread: Fig wine on 08-12-2011 at 01:42 PM
    For those who have made this, does 4 lbs. of figs give the wine a full body, or would it
    benefit in having more? Obviously a subjective question. But, I have access to an unlimited
    supply of figs, so ...

  • Posted in thread: Blackberry Wine on 08-09-2011 at 12:40 AM
    I don't have a good scale at the moment, and am looking to figure out the volume to pound ratio
    for ripe blackberries. Any one have a good figure? I have 1 gallon is about 4 pounds... Sound

  • Posted in thread: Sparkaloid on 08-02-2011 at 05:23 PM
    What is cold crashing and how does it work?In so many words, putting your beverage in a cold
    place, (i.e. refrigerator) will help in settling out the majority of the sediment in your
    beverage, includi...

  • Posted in thread: Peach leaves in wine on 08-02-2011 at 05:14 PM
    Has anyone tried putting peach leaves in with their peach wine at any stage? I'm racking my
    batch this week, and wondering what would happen if I added some to my secondary.

  • Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 08-02-2011 at 05:12 PM
    20,397 + 10= 20,407

  • Posted in thread: Using active, fermenting wine to restart stuck batch on 07-24-2011 at 11:48 PM
    I have a 5 gallon batch of peach wine that I split into two 6 gallon primaries. I put half of
    the ingredients in each primary, so I wouldn't have a very full primary with the pulp, and a
    gallon jug or...

  • Posted in thread: New Mash Tun assembly question... on 07-10-2010 at 02:13 AM
    One question to add here, which way should the slits in the tubing be facing? Up, down or does
    it really matter? I have seen pictures of both.