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01-31-2013 8:20 PM

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  • SC USA
  • Includes Guitar building,Wine,and Beer... but too many to list.
  • Engineer
  • I ended up with about 4-bushels of free Muscadines and Scuppernogs at the peak of ripeness.... Too many to eat, so I made wine.
  • Beer, Cider, and more wine.
  • All grain beer batch
    Peach cider
  • Apple cider
    Muscadine Red (1 year now)
    Muscadine Scuppernog Cyser-Pyment (1 year now)
  • Male
  • Married


  • Posted in thread: Bottling Meads on 02-11-2013 at 08:21 PM
    Dry and crisp usually has more to do with the OG and yeast choice than it does with
    carbonation.....Corn sugar is used when bottling beer so you have carbonation....Here's the
    thing.... Where did you ...

  • Posted in thread: Really Really Traditional Mead on 01-31-2013 at 06:41 PM
    I second the recommendation to go with a "Modern" mead before you jump head first into a
    traditional show mead....1 key reason... Time...It was nothing special for one of those ancient
    meads to take 1...

  • Posted in thread: Potassium sorbate/ metasulphite flavor on 03-05-2012 at 10:24 PM
    Likely you can kiss your filter goodbye if it was that cloudy after a 0.5 micron filter....You
    aren't supposed to filter mud through it - you are supposed to filter an already cleared brew
    through it ...

  • Posted in thread: Cider or poison, I brew, you decide! on 03-05-2012 at 10:09 PM
    I vote for either Vinegar or Cider... Your nose will tell you right off!Cheers! :tank: :mug:

  • Posted in thread: ground cinnamon on 02-24-2012 at 09:30 PM
    The thing about "Cinnamon" is that if you live in the USA instead of say India - the flavor you
    recognize as "Cinnamon" is really not true Cinnamon anyway - so don't worry about it too
    much.... True C...

  • Posted in thread: Potassium sorbate/ metasulphite flavor on 02-24-2012 at 09:23 PM
    FlavorsSulphite tends to reduce over timeSorbate tends to stay the same or increase as it

  • Posted in thread: Reasonably cheap way to create flavor depth? on 02-20-2012 at 06:56 PM
    On adding acid... You will understand once you age out some of your home made store juice cider
    a little longer... The first month, it tastes awesome... As it ages - the tartness dissipates
    until it's...

  • Posted in thread: Lees in secondary and taste is drab. on 02-19-2012 at 03:18 AM
    Unfortunately, the "bland" is usually what happens when you ferment out store apple juice all
    the way... It's why we usually stop it somewhere between 1.01 and 1.02 - then it has some
    appley-ness left...

  • Posted in thread: Anyone growing their own perry pears? on 02-19-2012 at 03:13 AM
    LOL... The easiest thing to do is to find an old homestead pear tree that still bears... They
    are usually French Perry pear seedlings.... In the old days - they got nursery root stock seed
    from the Fr...

  • Posted in thread: A crazy idea to sweeten cider? on 02-19-2012 at 03:07 AM
    Yes.. Sounds like a Graff to me!