Last Activity:07-04-2015 12:32 AM
6 Likes on 5 Posts
Posted in thread: Alch teading. on 05-14-2015 at 04:19 PM
You can use the discrepancy of a refractometer and hydrometer to estimate alcohol in a wine
without knowing the initial sugar content of the must. via the formula A = 0.833A.R.
Posted in thread: Carrot wine is delicious! on 01-21-2015 at 09:20 PM
hmm i wonder how it turned out in the end anyone taste Carrot Wine after it aged to be honest i
love carrot i can east 2kg non stop hahaha.so wonder how is the taste of carrot wine :cross:My
gallon I ...
Posted in thread: Forgot to get my OG on 08-08-2014 at 06:11 PM
The calculator defaults to your stated SG. The SG field probably did not update after you
entered water volume and honey weight.
Posted in thread: Forgot to get my OG on 08-07-2014 at 09:27 AM
GotMead gives 1.108 SG.Fun with math:Honey is 82% sugar¹82% of 3 lbs is 2 lbs 7 ozThis takes a
total volume of 1 gal to 1.117 SG²Of course, you could just use bernardsmith's simplified rule
Posted in thread: Did I mess up my first batch :(? on 08-06-2014 at 07:52 AM
Relax. The increased weight in the airlock means the pressure has to build up more in the
fermentation chamber. Even if the pressure never builds up to the point that the airlock
bubles, fermentation ...
Posted in thread: Man, I love Apfelwein on 07-23-2014 at 05:38 PM
Just check out the first post this thread.Super easy! Fine gallons on juice some sugar and
yeastCheck the second post; you might laugh.
Posted in thread: Missing Fruit Wine ingredient on 04-26-2014 at 04:54 PM
I would guess yeast, by its absence from your list. It could also be nutrients for the yeast.
You'll need these before you begin. If you are missing the yeast, try to find out the type the
kit is supp...
Posted in thread: Show us your Mead in a photo!!! on 03-22-2014 at 03:08 AM
clover honey mead.Started February of 2013, bottled earlier this month.
Posted in thread: Too Much Yeast? on 03-16-2014 at 04:33 AM
As yeast are living organisms, their populations are not static. A population of yeast will
double is size in the early stages of fermentation roughly every hour and a half. By the time
Posted in thread: Show us your Mead in a photo!!! on 02-24-2014 at 05:48 AM