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Forum: Wine Making Forum 10-11-2012, 02:11 AM
Replies: 2,165
Views: 276,318
Posted By Captive
When making invert sugar, what you are doing is...

When making invert sugar, what you are doing is taking a long chain sugar (sucrose) and breaking it in "half" to form two shorter chain sugars (fructose and glucose). Yeast cannot digest sucrose. ...
Forum: Wine Making Forum 08-28-2012, 03:28 PM
Replies: 2,165
Views: 276,318
Posted By Captive
Be cautious using wine conditioner. It's not a...

Be cautious using wine conditioner. It's not a bad product, you just need to understand how it works. The sorbate in a bottle of wine conditioner is a measured amount dissolved into the total...
Forum: Wine Making Forum 07-10-2012, 03:47 PM
Replies: 178
Views: 148,658
Posted By Captive
Use your nose as a guide. If you get any bad...

Use your nose as a guide. If you get any bad smells coming off the batch, the yeast are likely stressed. In an emergency, you can cool your batch with ice bombs. Take a couple of clean water...
Forum: Wine Making Forum 07-10-2012, 03:44 PM
Replies: 5
Views: 432
Posted By Captive
I don't top mine off when it is like yours. The...

I don't top mine off when it is like yours. The lemon doesn't oxidize as fast as some other juices, and I like to leave room for the sugar addition when it is time to sweeten before bottling.
Forum: Wine Making Forum 07-10-2012, 03:42 PM
Replies: 20
Views: 1,993
Posted By Captive
If you're going to make wine on a regular basis,...

If you're going to make wine on a regular basis, you might want to go with vacuum degassing. I bought a brake bleeder pump from Harbor Freight Tools for something like $30. Been using it for over 5...
Forum: Wine Making Forum 06-17-2012, 06:24 PM
Replies: 2,165
Views: 276,318
Posted By Captive
Dave, Skeeter Pee is a fun and delicious drink...

Dave, Skeeter Pee is a fun and delicious drink for hot weather consumption, especially for those who don't have beer as their first choice. While your quest may not produce optimal results, I think...
Forum: Wine Making Forum 04-15-2012, 10:55 PM
Replies: 2
Views: 957
Posted By Captive
I've had batches ready to bottle in as little as...

I've had batches ready to bottle in as little as 20 days. Starting with a good yeast population helps tremendously.
Forum: Wine Making Forum 04-15-2012, 10:52 PM
Replies: 9
Views: 1,493
Posted By Captive
I've made it a few times, and it isn't a wine...

I've made it a few times, and it isn't a wine that I'd promote. I've also tried to find someone who is proud of their dandelion wine and would share with me so that I know what a "great" dandelion...
Forum: Wine Making Forum 04-15-2012, 10:40 PM
Replies: 2,165
Views: 276,318
Posted By Captive
The recipe calls for 3 rackings, but you can do...

The recipe calls for 3 rackings, but you can do it with less if you'd like. Some people ferment the whole thing until it is dry in the primary before racking it to a carboy. They then stabilize,...
Forum: Wine Making Forum 03-18-2012, 07:35 PM
Replies: 3
Views: 457
Posted By Captive
I find that some wines release their gas readily....

I find that some wines release their gas readily. Others like to hold onto it with an iron fist. Time can work to degas, but I've had some batches that bulk aged in a carboy for over a year and it...
Forum: Wine Making Forum 03-18-2012, 07:32 PM
Replies: 1
Views: 461
Posted By Captive
It will settle again. Just like silt in a clear...

It will settle again. Just like silt in a clear lake, when you walk around, you stir up the mud, but with time, it settles to the bottom leaving you with clear water again.
Forum: Wine Making Forum 03-18-2012, 07:29 PM
Replies: 218
Views: 36,513
Posted By Captive
Sounds like it's done fermenting. Do you have...

Sounds like it's done fermenting. Do you have the pail covered, sealed tight, with airlock? If not (if you're in a bucket with just a loose lid or towel), then on your next batch, I would protect...
Forum: Wine Making Forum 03-03-2012, 04:06 PM
Replies: 2
Views: 453
Posted By Captive
You can also get activity with temperature or...

You can also get activity with temperature or atmospheric pressure changes. If you are cold stabilizing your batch and you bring it back to room temp, you'll see regular bubbling until the batch...
Forum: Wine Making Forum 03-03-2012, 03:58 PM
Replies: 2,165
Views: 276,318
Posted By Captive
In everything I've read, they steer you away from...

In everything I've read, they steer you away from Sodium bicarbonate as an acid reducing practice due to the addition of sodium to the diet and imparting of a salty flavor. In something like Skeeter...
Forum: Wine Making Forum 02-21-2012, 03:53 PM
Replies: 6
Views: 1,041
Posted By Captive
Just put 5 bushes in last summer. We'll have to...

Just put 5 bushes in last summer. We'll have to see how long it takes before I have a workable harvest.
Forum: Wine Making Forum 02-21-2012, 03:50 PM
Replies: 18
Views: 1,150
Posted By Captive
Is it possible that the raspberry had seeds in...

Is it possible that the raspberry had seeds in it? The seeds can sometimes impart a bitter taste, but it doesn't sound like you used all that much. I've found that the lemon juice can vary from...
Forum: Wine Making Forum 02-21-2012, 03:42 PM
Replies: 3
Views: 391
Posted By Captive
Under the right circumstances, Skeeter Pee can go...

Under the right circumstances, Skeeter Pee can go REALLY quick. I've had batches finish fermenting in as little as 3 days. All the better.... it means you'll be drinking it sooner.
Forum: Wine Making Forum 02-21-2012, 03:34 PM
Replies: 6
Views: 1,034
Posted By Captive
A little bit of CO2 is also fine in wine. If you...

A little bit of CO2 is also fine in wine. If you strip it out completely, it can give your wine a "flat character". If you can't sense it on your tongue, and if you don't get bubbles forming on the...
Forum: Wine Making Forum 01-24-2012, 06:10 AM
Replies: 2,165
Views: 276,318
Posted By Captive
Dwyler, the best place to get a rounded summary...

Dwyler, the best place to get a rounded summary of what you're dealing with is to visit the website. www.skeeterpee.com Be sure to visit the FAQ page; it'll answer most questions you'll have. ...
Forum: Wine Making Forum 01-24-2012, 06:08 AM
Replies: 15
Views: 2,255
Posted By Captive
It does taste great. Like fresh squeezed...

It does taste great. Like fresh squeezed lemonade, it tastes best in my opinion with a bit of sugar added back in. It has really become a summer favorite around here.
Forum: Wine Making Forum 01-21-2012, 12:19 AM
Replies: 2,165
Views: 276,318
Posted By Captive
Introducing some air wouldn't hurt. If you have...

Introducing some air wouldn't hurt. If you have another carboy and a funnel, pour the contents from one carboy to the other and the sloshing will give it a breather and should help dissipate the...
Forum: Wine Making Forum 01-21-2012, 12:13 AM
Replies: 218
Views: 36,513
Posted By Captive
1 or 2 packs per 5 gallon batch is what I...

1 or 2 packs per 5 gallon batch is what I recommend. Feel free to experiment, but remember that Kool-aid is really just flavor and acid. Put too much Kool-aid and it could eat through the glass...
Forum: Wine Making Forum 01-08-2012, 10:25 PM
Replies: 2,165
Views: 276,318
Posted By Captive
Invert sugar is table sugar (sucrose, a long...

Invert sugar is table sugar (sucrose, a long chain sugar) that has been broken into its two component sugars (fructose and glucose, shorter chain sugars). You see, yeast is unable to consume...
Forum: Wine Making Forum 12-23-2011, 03:38 PM
Replies: 10
Views: 4,507
Posted By Captive
I buy my lemon and sugar at ALDI, so a 5 gallon...

I buy my lemon and sugar at ALDI, so a 5 gallon batch costs me under $12 and that includes the bottle caps at a penny each. I often use a slurry from another wine to start the batch, so there's no...
Forum: Wine Making Forum 12-23-2011, 03:30 PM
Replies: 6
Views: 912
Posted By Captive
Skeeter Pee needs a healthy ferment. Stressed...

Skeeter Pee needs a healthy ferment. Stressed yeast can cause smells. I tell people to avoid ferments above 75 degrees, make sure your batch has plenty of oxygen, and if you notice smells...
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