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09-08-2012 2:47 PM

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  • Posted in thread: Mulberry Mead Question. on 05-18-2010 at 09:43 PM
    Why yes, yes I have. And it is very tasty and well worth the effort.

  • Posted in thread: Amount of lees in batch on 09-04-2009 at 02:57 PM
    When I make gallon batches, I get about 1/2 inch of lees after primary. That's on the bottom of
    a 1 gallon apple juice jug. FYI, it's not critical you leave 100% of the lees in primary. It'll
    be fine ...

  • Posted in thread: Freezing muscadines? on 08-28-2009 at 06:33 PM
    Freezing them first will help increase juice yield. Go right ahead.

  • Posted in thread: Strawberry Rhubarb on 08-26-2009 at 02:46 PM
    My understanding is that rhubarb is acidic. I'm just not certain how it compares to
    lemons.There's no magic way to stop the fermentation. And if you try to stop fermentation, you
    won't get much bottle...

  • Posted in thread: Homemade Rum on 08-25-2009 at 03:58 PM
    Sacc, you said #1 or #2 buckets from a hardware store. Is that a size or type of plastic?Also,
    would you cap the bucket in between additions, or will fermentation be vigorous enough to maybe
    just cove...

  • Posted in thread: Anybody tried this? on 08-24-2009 at 12:24 PM
    It won't be JAOM, but I expect it'll still be tasty. Here's to future projects and
    experimentations! :mug:

  • Posted in thread: Can Applewine Be Put Into Mini Kegs? on 08-21-2009 at 04:32 PM
    Yes, it can be put into a mini keg. For best results, it should be put in your stomach.

  • Posted in thread: Beer in a year... on 08-12-2009 at 07:01 PM
    Whee!The Year in Beer: Beer Drinking in America by Volume | Sloshspot Blog

  • Posted in thread: campden question on 08-10-2009 at 01:41 PM
    One tablet per gallon. Do not add yeast with the campden.From what I've heard, the least amount
    of time you need to wait is 18 hours. A full 24 hours is recommended.

  • Posted in thread: Acid Blend on 08-07-2009 at 01:47 PM
    Taste it first. If you think it needs to be more sour, then go ahead and add the acid. Since
    it's a kit, you'll probably need to add the acid.

Will Fermenting: Blackberry Wine Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead Drinking: Apfelwein On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider