Last Activity:11-24-2014 3:32 PM
Posted in thread: Lacto Mead? on 09-24-2014 at 04:02 AM
Sounds good - thanks! I'll post my process and results on here soon. Should be getting this
together sometime tomorrow. After a bit of research through some of the other forums, I think
I'm also going...
Posted in thread: Lacto Mead? on 09-23-2014 at 06:51 AM
Thanks for the advice! Any recommendations for a sacch strain to pitch after the lacto?
Posted in thread: Lacto Mead? on 09-18-2014 at 11:42 PM
I want to try to make a sour mead, and am hoping some of you can help me out with a few
questions/concerns, or offer any advice. My plan is to make a 3-gallon hydromel and pitch sacch
and lacto at the...
Posted in thread: Yeast For Beaujolais Pyment? on 08-31-2011 at 02:03 AM
Thanks for the input, everyone. I don't have the skins; it's an Alexander's juice concentrate
as well. I think I'm actually going to give the Chateau Red a try and see what happens. I'll
post its prog...
Posted in thread: Yeast For Beaujolais Pyment? on 08-28-2011 at 06:16 PM
I am planning on making a pyment with 12 pounds of Tupelo honey and 8 pounds (96 fluid ounces)
of Gamay juice concentrate (the kind of grape used to make Beaujolais wine). I have made a few
Posted in thread: Consistently low alcohol content on 02-20-2011 at 03:34 AM
What types of beers were these? I'm assuming a dry yeast that came with the kit too?But by the
way, dropping a pound or so of corn sugar (dextrose) into your boil will bump up the ABV too.
Posted in thread: Recipe ambiguity on 02-19-2011 at 01:42 PM
taking a Hydro reading is THE ONLY way to tell if your fermentation is done. bubbles in air
lock don't mean jack chit.-=Jason=-Well, I wouldn't say the bubbles don't mean jack chit...
They certainly a...
Posted in thread: Coffee Grounds in Bottles on 02-19-2011 at 05:08 AM
Yeah, a tea strainer might help if it doesn't settle out. I once chipped the rim of a bottle
while opening a beer and tried to pour it through a coffee filter, so any glass fragments would
Posted in thread: Recipe ambiguity on 02-18-2011 at 12:24 AM
You've got one of two easy options for monitoring the fermentation and figuring out when it's
time to bottle: wait for the bubbles in the airlock to be about 2 or so minutes apart, or take
Posted in thread: Help with oxiclean on 02-18-2011 at 12:13 AM
Honestly, I just fill up one side of my sink with hot, soapy water and can submerge about 7
12oz. bottles (I have a shallow sink). A 24-hour soak softens up most labels. Anything that
doesn't just pee...