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Forum: Wine Making Forum 11-22-2013, 03:00 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Wow! That is a great idea! I was going to "dry...

Wow! That is a great idea! I was going to "dry hop" my cranberry wine with some crushed cranberries..and I wish I had!!! Somehow I never thought of it for Apfelwein.
Forum: Wine Making Forum 11-15-2013, 07:27 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
I think so. I've had stuff eventually carb in the...

I think so. I've had stuff eventually carb in the cold basement at even lower temps.

You should be good for Thanskgiving! How much priming sugar did you use? I generally go with 1 oz per gallon....
Forum: Wine Making Forum 11-15-2013, 06:58 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
That could be it!! Higher is usually better, but...

That could be it!! Higher is usually better, but 66 should be OK. I used to move things out of the cold basement for carbing till I achieved enough of a back log that I could afford to let them sit...
Forum: Wine Making Forum 11-15-2013, 06:27 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Odd.. I don't think I have ever waited more than...

Odd.. I don't think I have ever waited more than 10 days for carbing, and even after a week there was SOME effervescence.
Forum: Wine Making Forum 11-15-2013, 03:02 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
I actually like the carbed stuff young. ...

I actually like the carbed stuff young.

"As soon as there's bubbles, you can get into trouble!!"


but find that if you bottle it still, it gets better and better with age.
Forum: Wine Making Forum 11-01-2013, 04:58 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
I usually use 50:50 Dextrose and Brown. Have used...

I usually use 50:50 Dextrose and Brown. Have used LIGHT and DARK brown, but didn't really notice much difference in taste. Haven't made a 100% brown sugar batch yet. Also not much difference between...
Forum: Wine Making Forum 10-31-2013, 05:07 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Hmmm... Not sure what to say about your test...

Hmmm... Not sure what to say about your test bottle, but I have never had Apfelwein carb up sufficiently until at least 10 days post bottling... Give it time...but I can see the problem if you are...
Forum: Wine Making Forum 10-30-2013, 12:54 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
I too have pitched whole packets of yeast into 1...

I too have pitched whole packets of yeast into 1 gal ferments of Meads, Ales etc with no apparent ill effects. Some of the meads were undrinkable, but I think that had less to do with the yeast and...
Forum: Wine Making Forum 10-27-2013, 08:05 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Age is a wonderful thing (for Apfelwein!)

So, everyone here always said that Apfelwein gets better with age, and really hits its stride after a year or more. I always save a bottle to test this hypothesis, and, quite honestly, my bottle...
Forum: Wine Making Forum 10-24-2013, 01:06 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
The best time to add pectic enzyme is at the...

The best time to add pectic enzyme is at the BEGINNING of fermentation.
Forum: Wine Making Forum 10-23-2013, 06:14 PM
Replies: 5,064
Views: 292,505
Posted By Recluse
No.. the math was right, but the previous post...

No.. the math was right, but the previous post transposed numbers from the post just above. They wrote 26,981, but it should have been 26,891.. BUT the math leading to that number was off.



...
Forum: Wine Making Forum 10-23-2013, 03:41 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Ahhh good point!

Ahhh good point!
Forum: Wine Making Forum 10-23-2013, 02:47 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Surprised you have to pressurize. the...

Surprised you have to pressurize. the fermentation of the 3 cups of sugar should give you all the carbonation you need. Do you really drink it fast enough that the sweetness from the sugar remains...
Forum: Wine Making Forum 10-15-2013, 12:41 AM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
IT might be a touch sweeter and go down really...

IT might be a touch sweeter and go down really easy!! Don't think you have to worry about bottle bombs if it is only slightly higher. I've had a couple of batches finish at 1.001 and 1.002 and they...
Forum: Wine Making Forum 10-14-2013, 07:55 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Mine have ended up anywhere from 0.996 to 1.0 so...

Mine have ended up anywhere from 0.996 to 1.0 so I think you are probably done.
Forum: Wine Making Forum 10-14-2013, 06:59 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Only solution is to drink it cloudy :) If...

Only solution is to drink it cloudy :)

If you bottle prime, you will likely get some precipitated yeast in the bottle and it may clear there. Like a secondary fermentation, but in the bottle...
Forum: Wine Making Forum 10-14-2013, 06:48 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Yep... The quick clearing was what sold me on...

Yep... The quick clearing was what sold me on EC-1118 as well, but I tend to keep my Apfelwein in the fermenter for a minimum of 8 weeks whether it is clear or not. Nice to have the option to bottle...
Forum: Wine Making Forum 10-14-2013, 06:15 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
I like the EC-1118 product over the Montrachet....

I like the EC-1118 product over the Montrachet. They are very similar, but the EC-1118 seems crisper and cleaner somehow. Also seems to survive better in solution and I tend to get better bottle...
Forum: Wine Making Forum 10-14-2013, 05:46 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
It will be fine. I prefer to use EC-1118 or...

It will be fine. I prefer to use EC-1118 or RC-212 over Montrachet. When EC-1118 was out of stock they pointed me to the Red Star Pasteur as a substitute. I ended up not using it..since I found some...
Forum: Wine Making Forum 10-14-2013, 01:49 PM
Replies: 8
Views: 784
Posted By Recluse
Good info, thanks!! I have several bags of...

Good info, thanks!! I have several bags of frozen cranberries that I was going to throw in, but was afraid it would get too tart and difficult to clear. I used Honey in the first batch, but left it...
Forum: Wine Making Forum 10-14-2013, 12:41 PM
Replies: 8
Views: 784
Posted By Recluse
Lots of cranberry wine threads here, but I will...

Lots of cranberry wine threads here, but I will add my $0.02 to this one.

My first experiment was with 64 oz Apple&Eve Naturally Cranberry and 64 oz of Apple&Eve Cran/Pomegranate. As the original...
Forum: Commercial Brew Discussion 09-11-2013, 12:41 PM
Replies: 6
Views: 499
Posted By Recluse
Long time for this thread. I was just in...

Long time for this thread. I was just in Cooperstown and I really liked the Ol' Slugger Ale! Anyone have a recipe for a clone? Seems that everyone points to the Ringwood Yeast as the main flavor...
Forum: Wine Making Forum 08-28-2013, 10:06 PM
Replies: 5,064
Views: 292,505
Posted By Recluse
26798+4=26802

26798+4=26802
Forum: Bottling/Kegging 08-28-2013, 01:49 PM
Replies: 7
Views: 812
Posted By Recluse
Thread resurrection!! It happened to me again!!...

Thread resurrection!! It happened to me again!! After several online purchases of caps with NO ISSUES at all, I happened to buy a bag of caps from (a different) LHBS. These were even 'branded' LD...
Forum: Wine Making Forum 09-28-2012, 03:21 PM
Replies: 12,438
Views: 2,235,706
Posted By Recluse
Main fermentation is probably done, but leave it...

Main fermentation is probably done, but leave it in until it clears. Generally about 4 weeks, though I always leave it in for at least 8 weeks. No need for secondary, but it probably won't hurt. Then...
Showing results 1 to 25 of 291

 
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