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Forum: Mead Forum Yesterday, 04:00 PM
Replies: 851
Views: 152,505
Posted By Arpolis
Depending on the yeast and temps it can take 30 -...

Depending on the yeast and temps it can take 30 - 100 days for a JAOM to fully clear and let the fruit drop. Give it time. Patience is a virtue with JAOM.
Forum: Mead Forum Yesterday, 01:07 AM
Replies: 11
Views: 932
Posted By Arpolis
I brewed this myself and it has come out well. I...

I brewed this myself and it has come out well. I actually still have it in secondary. This month makes month 8 I believe. I was actually thinking of racking and back sweetening this next week. We...
Forum: Cider Forum Yesterday, 12:07 AM
Replies: 3
Views: 70
Posted By Arpolis
Last I used Splenda I found it has about 2.5...

Last I used Splenda I found it has about 2.5 times the strength of sugar. So if you know how much sugar would sweeten to your taste then divide that by about 2.5 and that will get you close to the...
Forum: Wine Making Forum 05-24-2013, 09:06 PM
Replies: 9
Views: 93
Posted By Arpolis
I made a strawberry jelly mead and just bottled...

I made a strawberry jelly mead and just bottled it the other day. My OG was 1.10 and I even used lalvin 1116 as well. It took it dry to about .998. So you may have a loos seal or just your yeast is...
Forum: Cider Forum 05-24-2013, 06:33 PM
Replies: 3
Views: 70
Posted By Arpolis
I have not done this but based off of others...

I have not done this but based off of others experience you could use 500g lactose powder and 130g of dextrose and that should sweeten and carb up you cider to what you want.
Forum: Wine Making Forum 05-24-2013, 06:18 PM
Replies: 9
Views: 93
Posted By Arpolis
Well what is the gravity now? Then check it in...

Well what is the gravity now? Then check it in three days. What is the gravity then? If it is the same both days then it is done. Airlock activity is not a good way to determin if ll fermentation is...
Forum: Sake Forum 05-24-2013, 02:59 PM
Replies: 6
Views: 195
Posted By Arpolis
Yea I agree with sonofgrok. Rice wine is probably...

Yea I agree with sonofgrok. Rice wine is probably the way to go. People only get into sake if you like all the work. If not then you can still get a great product with its own distinct character...
Forum: Sake Forum 05-24-2013, 02:32 PM
Replies: 6
Views: 195
Posted By Arpolis
The problem is the koji and the enzymes it uses....

The problem is the koji and the enzymes it uses. Aspergillus oryzae is the common fungus used in koma-koji. You do not want to stress the fungus the wrong way because it changes what enzymes are...
Forum: Sake Forum 05-24-2013, 03:33 AM
Replies: 6
Views: 195
Posted By Arpolis
Sake is all about technique. It is like the same...

Sake is all about technique. It is like the same way you "could" make a mead with no nutrients, tap water, a gravity of 1.18 and just pitch some dry 1118 yeast on top. But if you use filtered water,...
Forum: Wine Making Forum 05-22-2013, 04:08 PM
Replies: 1,494
Views: 163,203
Posted By Arpolis
I don't use oak or grape tannin but rather tannin...

I don't use oak or grape tannin but rather tannin from black tea. And mine clears without finnings. And I mean super clear. It may take 3 months but time is all I have ever needed.
Forum: Mead Forum 05-22-2013, 01:15 PM
Replies: 34
Views: 1,235
Posted By Arpolis
I think the steam juicer or the pressure cooker...

I think the steam juicer or the pressure cooker extraction which looks like a similar process would be the way to go. The jelly could be used in primary because the yeast do a good job cleaning up...
Forum: Wine Making Forum 05-22-2013, 04:32 AM
Replies: 2
Views: 84
Posted By Arpolis
I recently did the following in a strawberry mead...

I recently did the following in a strawberry mead and the results where great. You would just use sugar instead of honey and match the gravity. It will be slightly more sugar by weight than honey....
Forum: Cider Forum 05-22-2013, 02:20 AM
Replies: 10
Views: 376
Posted By Arpolis
Ok I have it racked off the lees. Topped up with...

Ok I have it racked off the lees. Topped up with strawberry mead and a tsp of sugar added. It is all sealed up so let's see how she carbs up and tastes in a week or so.
Forum: Wine Making Forum 05-22-2013, 02:16 AM
Replies: 1,494
Views: 163,203
Posted By Arpolis
I think degassing is a big deal with SP. Once it...

I think degassing is a big deal with SP. Once it is degassed well it gets crystal clear quick it seems.
Forum: Mead Forum 05-22-2013, 02:05 AM
Replies: 1
Views: 120
Posted By Arpolis
Sounds good. Welcome to the ranks of non...

Sounds good. Welcome to the ranks of non lurkers/contributors. For traditional meads it is hard to hide that young mead bite but best of luck to you.
Forum: Mead Forum 05-22-2013, 01:37 AM
Replies: 34
Views: 1,235
Posted By Arpolis
All bottled and done! This batched turned...

All bottled and done!

This batched turned out well. Now after adding the second dose of Jelly there was still a lot of sediment from unbroken pectin and fruit bits. So I barely got 4 bottles worth...
Forum: Wine Making Forum 05-21-2013, 11:40 PM
Replies: 15
Views: 366
Posted By Arpolis
I have never used the grape tannin. The idea is...

I have never used the grape tannin. The idea is the same but do not know if one is better over the other. I am just a big tea drinker and incorporated it into my brewing since it would accomplish my...
Forum: Wine Making Forum 05-21-2013, 06:23 PM
Replies: 15
Views: 366
Posted By Arpolis
There may be a color change but I do not notice...

There may be a color change but I do not notice it really. Purple concentrate is still purple. Peach is still peachy... The tea does effect the flavor and the level of tannins is effected from tea to...
Forum: Wine Making Forum 05-21-2013, 03:53 PM
Replies: 15
Views: 366
Posted By Arpolis
The tea is dropped in loose. It will fall with...

The tea is dropped in loose. It will fall with the sediment just fine. It adds tannins and a little body to the wine. Just rounds it out is all.
Forum: Wine Making Forum 05-21-2013, 03:40 AM
Replies: 1,494
Views: 163,203
Posted By Arpolis
I never try it too young. The soonest I tried it...

I never try it too young. The soonest I tried it was 4 months I think. It was great then. But 30 to 45 says I would imagine it starts to meld nicely.
Forum: Wine Making Forum 05-21-2013, 02:23 AM
Replies: 1,494
Views: 163,203
Posted By Arpolis
Goodness 14 days old! I would bet any wine would...

Goodness 14 days old! I would bet any wine would have off tastes. That is why I do not use finnings with my SP. I am foing to age it anyways so might as well let gravity do the clearing.
Forum: Wine Making Forum 05-21-2013, 12:40 AM
Replies: 15
Views: 366
Posted By Arpolis
The simplest wine I ever made that had the least...

The simplest wine I ever made that had the least fuss was my Welch's wine. Here is the recipe:

1 gallon Welch's wine

4 cans of 11.5oz Welch's frozen concentrate (I like white grape peach)
1...
Forum: Wine Making Forum 05-21-2013, 12:31 AM
Replies: 2
Views: 70
Posted By Arpolis
I have never used the powder to make a lemon...

I have never used the powder to make a lemon wine. However here is what I would do.

1 gallon recipe

Use double the directions on the powder to make one gallon.
Check gravity and adjust with...
Forum: Cider Forum 05-20-2013, 10:30 AM
Replies: 7
Views: 188
Posted By Arpolis
The wine is very peachy actually.

The wine is very peachy actually.
Forum: Cider Forum 05-20-2013, 03:27 AM
Replies: 7
Views: 188
Posted By Arpolis
Well I just had a glass of white grape peach wine...

Well I just had a glass of white grape peach wine that I think knocks the socks off any peach wine I have ever had. It had a starting gravity of about 1.08. I'll give you it's recipe and you can see...
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