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Search: Posts Made By: etp777
Forum: For Sale 06-26-2012, 03:42 PM
Replies: 3
Views: 338
Posted By etp777
It is a standard Bench Capper. Agata I think,...

It is a standard Bench Capper. Agata I think, though there's no brand listed on it, just Made in Italy
Forum: For Sale 06-26-2012, 12:42 PM
Replies: 3
Views: 338
Posted By etp777
Winemaking/Brewing Equipment $125 - Chicagoland

SOLD I'm cutting way back on my winemaking, so I have a bunch of extra equipment I'm getting rid of. This is used equipment that would cost over $500 new. I am not interested in parting it out, but...
Forum: Wine Making Forum 08-14-2009, 03:32 PM
Replies: 3
Views: 974
Posted By etp777
soak cheese in them. I like a good sharp cheddar...

soak cheese in them. I like a good sharp cheddar in red wine skins, and am experimenting with monterey jack and colbys in a sweet mead, but suspect they'd be great in white grape pulp.

If you use...
Forum: Cider Forum 08-12-2009, 05:32 PM
Replies: 17
Views: 1,209
Posted By etp777
What yeast is best for ants?

What yeast is best for ants?
Forum: Wine Making Forum 08-12-2009, 03:17 AM
Replies: 12,381
Views: 2,205,144
Posted By etp777
Just cracked open first bottle to top off a batch...

Just cracked open first bottle to top off a batch of apple wine (Jack's recipe). Luckily was a bit left in bottle. Only bottled this a couple weeks ago, and already has a good apple taste going. ...
Forum: Cider Forum 08-10-2009, 07:34 PM
Replies: 10
Views: 1,444
Posted By etp777
same way I do my wine additions (these were some...

same way I do my wine additions (these were some of my first ciders, so was jsut a first attempt, don't necessarily want to do what I did ;) ). But for both, just cleaned, removed stems (cherries),...
Forum: Cider Forum 08-10-2009, 02:53 PM
Replies: 10
Views: 1,444
Posted By etp777
I followed mmb's suggestion almost exactly with...

I followed mmb's suggestion almost exactly with notty and bottled two batches of it this weekend. The batches were just straight apple plus a fruit addition (blueberries in one, cherries in other). ...
Forum: Mead Forum 08-07-2009, 01:48 PM
Replies: 4
Views: 1,135
Posted By etp777
Definitely wait and let stuff drop out as much as...

Definitely wait and let stuff drop out as much as naturally, but if you need it (I had one metheglyn that wouldn't quite make it to crystal clear on it's own), then sparkalloid does work well.
...
Forum: Wine Making Forum 08-07-2009, 01:43 PM
Replies: 9
Views: 704
Posted By etp777
Yeah, I use all natural now. Or agglomerated,...

Yeah, I use all natural now. Or agglomerated, rather. Next time I put in order with Northern Brewer though I am going to get a batch of the next level up with solid cork ends.
Forum: Wine Making Forum 08-06-2009, 02:28 PM
Replies: 9
Views: 704
Posted By etp777
I would probably still keep synthetics moist if I...

I would probably still keep synthetics moist if I used them, as I wouldn't want to store wine different ways, easier to keep everything the same.

But back in my original period of winemaking, gave...
Forum: Cider Forum 08-05-2009, 05:47 PM
Replies: 4
Views: 553
Posted By etp777
yeah, trying to resist opening some myself. ...

yeah, trying to resist opening some myself. Bottled first sparkling batch last weekend (or it will be sparkling), and bottled first still batch on Monday. doing another batch sparkling this...
Forum: Wine Making Forum 08-05-2009, 05:44 PM
Replies: 9
Views: 704
Posted By etp777
natural should be on it's side (or upside down if...

natural should be on it's side (or upside down if you have to store in box). Synthetic doesn't matter.

Suspect clayton is spot on about your friends confusing cork life with sediment avoidal.
Forum: Cider Forum 08-03-2009, 04:09 PM
Replies: 6
Views: 2,476
Posted By etp777
Whole foods is good. Quigs up in mundelein used...

Whole foods is good. Quigs up in mundelein used to be great, but they shut down a few years ago. I don't think there was any others within a reasonable distance for me. One or two out in Harvard...
Forum: Wine Making Forum 07-23-2009, 03:44 PM
Replies: 4
Views: 1,438
Posted By etp777
Certainly could, just adjust the sugar...

Certainly could, just adjust the sugar accordingly.
Forum: Wine Making Forum 07-16-2009, 02:33 PM
Replies: 5
Views: 444
Posted By etp777
Best of luck! Make sure to let us know how it...

Best of luck! Make sure to let us know how it went.
Forum: Wine Making Forum 07-14-2009, 03:16 PM
Replies: 4
Views: 1,438
Posted By etp777
As usual, Jack has the answers. :) ...

As usual, Jack has the answers. :)

Wineberry wine
winemaking: requested recipes (Wineberry Wine) (http://winemaking.jackkeller.net/request167.asp)

WINEBERRY WINE

* 2-1/2 lbs ripe...
Forum: Wine Making Forum 07-08-2009, 03:48 AM
Replies: 2
Views: 722
Posted By etp777
The idea in most any wine is to get a balance...

The idea in most any wine is to get a balance between residual sugar, alcohol, acid, tannin, and flavor. Too much fruit can over balance the rest. And as mentioned, with something like cherry, cna...
Forum: Wine Making Forum 07-06-2009, 03:34 AM
Replies: 5
Views: 1,612
Posted By etp777
In the US raisins are generally made from...

In the US raisins are generally made from thompson seedless grapes.

And Apfelwein, while made from apples, is a german drink that tends to be higher alcohol than cider, and made with more...
Forum: Mead Forum 07-02-2009, 11:30 PM
Replies: 2
Views: 654
Posted By etp777
Heh, yeah, making a road trip to Columbus in...

Heh, yeah, making a road trip to Columbus in November, I'll make a detour if it's not too far away. :)
Forum: Wine Making Forum 07-01-2009, 04:29 PM
Replies: 5
Views: 510
Posted By etp777
The yeast wasn't at fault, it was just either...

The yeast wasn't at fault, it was just either still fermenting or hadn't degassed yet.
How long did you let it sit after it was done fermenting, and did you use hydrometer to confirm it actually...
Forum: Mead Forum 07-01-2009, 12:54 AM
Replies: 15
Views: 2,573
Posted By etp777
That was my thought malkore. I might not use it...

That was my thought malkore. I might not use it for a traditional mead, but for fruit (melomel), spiced (metheglyn) etc, it's fine. Or, say, a batch of Malkore's not so ancient mead. ;) And...
Forum: Mead Forum 06-30-2009, 08:14 PM
Replies: 7
Views: 2,106
Posted By etp777
Love my portuguese floor corker.

Love my portuguese floor corker.
Forum: Cider Forum 06-30-2009, 01:23 AM
Replies: 11
Views: 4,906
Posted By etp777
Sodium Benzoate, like potassium sorbate, keeps...

Sodium Benzoate, like potassium sorbate, keeps yeast from reproducing. So you need to make a giant starter if you want to get it going. THis gives enough yeast from start (hopefully) to ferment...
Forum: Cider Forum 06-24-2009, 02:55 AM
Replies: 16
Views: 2,608
Posted By etp777
I think I'm alright on gallon jugs for now, but...

I think I'm alright on gallon jugs for now, but any tips on where to find a wife like that Joe? :)
Forum: Mead Forum 06-24-2009, 02:46 AM
Replies: 7
Views: 1,222
Posted By etp777
maybe it's just me(and SS, I guess :) ), but 2.2...

maybe it's just me(and SS, I guess :) ), but 2.2 pounds per gallon seems a little thin.
Showing results 1 to 25 of 174

 
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