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Search: Posts Made By: Confucius
Forum: Mead Forum 05-14-2010, 05:58 PM
Replies: 17
Views: 2,050
Posted By Confucius
Just my $.02, go with a show mead (that is,...

Just my $.02, go with a show mead (that is, water, honey, yeast, nutrient) as melomels age well, but will not last as long as a show mead (I mean, what if you're child doesn't get married until 35?)....
Forum: Mead Forum 04-27-2010, 05:39 AM
Replies: 20
Views: 2,011
Posted By Confucius
I'd go high alcohol roasted chille peppers and...

I'd go high alcohol roasted chille peppers and chocolate.
Forum: Bottling/Kegging 04-20-2010, 03:12 PM
Replies: 6
Views: 711
Posted By Confucius
Oh, that makes sense, I was sort of assuming...

Oh, that makes sense, I was sort of assuming there was threaded posts welded to the keg itself.

Another question, that pressure relief valve, I know it can be actuated by hand, but is there a...
Forum: Bottling/Kegging 04-20-2010, 02:36 PM
Replies: 6
Views: 711
Posted By Confucius
Question about the fittings on a corny keg

I'm thinking about getting a corny keg for a project completely unrelated to brewing, but was wondering if you unscrew the ports and pull out the dip tube and all that jazz, what sort of fitting...
Forum: Mead Forum 11-19-2009, 03:27 AM
Replies: 7
Views: 731
Posted By Confucius
No need to sorbate. The yeast will be quite...

No need to sorbate. The yeast will be quite overwhelmed.
Forum: Soda Making 10-14-2009, 05:51 AM
Replies: 10
Views: 3,572
Posted By Confucius
Once desired carbonation levels have been...

Once desired carbonation levels have been reached, turn the bottles upside down, freeze the necks, uncap, remove yeast layer and frozen plug, cap, and enjoy.

Way to much work, and still pretty...
Forum: Beginners Beer Brewing Forum 10-13-2009, 10:18 PM
Replies: 9
Views: 516
Posted By Confucius
Hmm Hank's looks like a good choice. How much...

Hmm Hank's looks like a good choice. How much bitterness is that one ounce of hops going to give it?
Forum: Beginners Beer Brewing Forum 10-13-2009, 02:44 PM
Replies: 9
Views: 516
Posted By Confucius
Need a hefe kit suggestion

So, my mother has decided she wants to get into homebrewing. I'd like to pick up the basic equipment for her along with a nice Hefeweizen kit (she loves Pyramid Hefeweizen if it makes a difference). ...
Forum: Mead Forum 10-08-2009, 05:30 PM
Replies: 2
Views: 1,121
Posted By Confucius
Looks to be a white clover show mead. So just...

Looks to be a white clover show mead. So just honey, water, yeast, and maybe some nutrients. What is the abv? That would shed quite a bit of light on what yeast to use.
Forum: Mead Forum 10-06-2009, 05:33 AM
Replies: 19
Views: 3,113
Posted By Confucius
Never had tulip, but buckwheat will way overpower...

Never had tulip, but buckwheat will way overpower a mead. Most recipes it is a few ounces. If you want a darker mead though, caramelizing the honey is a good option.
Forum: Wine Making Forum 10-03-2009, 09:10 PM
Replies: 24
Views: 19,865
Posted By Confucius
See, I figured that might be the case. All the...

See, I figured that might be the case. All the meads and wines I've done, I've either left dry or overwhelmed the yeast.
Forum: Wine Making Forum 10-03-2009, 07:20 PM
Replies: 24
Views: 19,865
Posted By Confucius
I've stopped fermentation of cider by cold...

I've stopped fermentation of cider by cold crashing. Should work with wine. Just make sure not to siphon off any of the yeast cake that forms at the bottom.
Forum: Cider Forum 10-03-2009, 05:45 PM
Replies: 4
Views: 1,446
Posted By Confucius
If you are really worried about the...

If you are really worried about the pasteurization, add campden. Even if you don't set the pectins in the cider by heating, you will lose volatile flavors. But really, you would probably be fine just...
Forum: Wine Making Forum 09-30-2009, 02:50 AM
Replies: 7
Views: 2,253
Posted By Confucius
Neither will actually kill the yeast, but...

Neither will actually kill the yeast, but Potassium Sorbate will stop it from reproducing. It works quite a bit better with Sulfites present though, so both should be added.
Forum: Wine Making Forum 09-30-2009, 02:36 AM
Replies: 7
Views: 2,253
Posted By Confucius
The tart part or the stabilize and backsweeten...

The tart part or the stabilize and backsweeten part?
I'm sure you can figure out tartness, so for stabilizing what will need to happen is you add Campden (Potassium Metabasulfate) and Potassium...
Forum: Wine Making Forum 09-30-2009, 01:49 AM
Replies: 7
Views: 2,253
Posted By Confucius
It will be insanely tart. If you stabilize and...

It will be insanely tart. If you stabilize and backsweeten, it might be tolerable.
Forum: Mead Forum 09-24-2009, 12:36 AM
Replies: 15
Views: 2,859
Posted By Confucius
See, you think you could never have more than a...

See, you think you could never have more than a glass at a time, but before you know it, you've drank a quart of Jaom.

Caps are definitely the way to go though.
Forum: Mead Forum 09-17-2009, 12:25 AM
Replies: 6
Views: 604
Posted By Confucius
Well, I had a strawberry mead that was alright...

Well, I had a strawberry mead that was alright when I racked to secondary, but it got an acetobacter infection and went really nasty. The only other time I tried strawberries, it just tasted plain...
Forum: Mead Forum 09-16-2009, 11:58 PM
Replies: 6
Views: 604
Posted By Confucius
You better believe melomels can blow off. I have...

You better believe melomels can blow off. I have a cabinet that can testify to that. If you put it both in primary and secondary, you get a more full flavor. It is important to note however that some...
Forum: Mead Forum 09-15-2009, 01:07 AM
Replies: 5
Views: 966
Posted By Confucius
You could soak them in vodka or tequila if you...

You could soak them in vodka or tequila if you prefer.
Forum: Wine Making Forum 08-29-2009, 12:42 AM
Replies: 8
Views: 991
Posted By Confucius
I would definitely recommend a mead, but perhaps...

I would definitely recommend a mead, but perhaps not a melomel (Fruit Mead). They age well, but there are substances in the fruit that will oxidize and degrade after that much time. Perhaps just a...
Forum: Mead Forum 08-21-2009, 12:09 AM
Replies: 5
Views: 1,023
Posted By Confucius
I think I'm probably going to try just one gallon...

I think I'm probably going to try just one gallon and use almonds in secondary and extract if it needs it. If I had been thinking of this a month ago I would have had all the almond pits I need,...
Forum: Mead Forum 08-18-2009, 09:12 PM
Replies: 5
Views: 1,023
Posted By Confucius
A thought. Amaretto-ish mead

So I was munching on some honey roasted peanuts today (bear with me here, this does go somewhere), and the honey got me thinking about mead. I've been wanting to get another batch going for some time...
Forum: Wine Making Forum 08-02-2009, 08:20 PM
Replies: 9
Views: 557
Posted By Confucius
Now, did you actually add enough sugar to get it...

Now, did you actually add enough sugar to get it that high, or did you just use a yeast that can tolerate 20%. Because if it is the latter, you are probably quite a bit off on your abv.
Forum: Mead Forum 07-30-2009, 10:14 PM
Replies: 7
Views: 1,508
Posted By Confucius
1: Off smells can be produced by too high of...

1: Off smells can be produced by too high of fermentation temperatures. Champagne yeast can take quite a bit of heat though, so I'll let someone else answer that one.
2:As long as you can handle, it...
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