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Search: Posts Made By: Blanchy
Forum: Mead Forum 08-19-2012, 03:19 AM
Replies: 4
Views: 409
Posted By Blanchy
How does the first batch taste?

How does the first batch taste?
Forum: Mead Forum 05-03-2012, 12:28 AM
Replies: 10
Views: 633
Posted By Blanchy
I've been swirling it regularly to let off a bit...

I've been swirling it regularly to let off a bit of CO2- no signs of stressed out yeasties, so I've decided I'm not going to worry about it too much.
Forum: Mead Forum 05-02-2012, 01:06 AM
Replies: 10
Views: 633
Posted By Blanchy
pH management

I'm two days into fermentation, and my LHBS doesn't have any calcium carbonate. Is there anything else I can use to keep the pH from dropping too low?
Forum: Mead Forum 02-21-2012, 04:42 PM
Replies: 1,311
Views: 275,886
Posted By Blanchy
First off, awesome names. Secondly, I would be...

First off, awesome names. Secondly, I would be incredibly cautious about consuming fly agaric in any form, let alone in conjunction with alcohol. Could be a Darwin Award in the making, right there...
Forum: Cider Forum 12-02-2011, 10:25 PM
Replies: 20
Views: 1,634
Posted By Blanchy
I've found this thread a bit late, I see- I'm in...

I've found this thread a bit late, I see- I'm in Brighton. I've got a gallon of cider from Carlson Orchards going with a pound of varietal honey from Roche Bros. and EC-1118. It's my first batch with...
Forum: Wine Making Forum 11-21-2011, 01:06 AM
Replies: 11
Views: 2,581
Posted By Blanchy
I've heard of getting rid of the tannins by...

I've heard of getting rid of the tannins by boiling them and changing out the water until it longer turns brown.
Forum: Cider Forum 11-20-2011, 03:29 AM
Replies: 5
Views: 411
Posted By Blanchy
5lbs of honey is definitely not too much. You...

5lbs of honey is definitely not too much. You should have no problem at all completely drying that out, especially with the champagne yeast. I've done 5 gal AJ/5 lbs honey, and it usually finishes...
Forum: Wine Making Forum 11-18-2011, 10:04 PM
Replies: 7
Views: 3,077
Posted By Blanchy
^That's what I thought too...

^That's what I thought too...
Forum: Wine Making Forum 11-18-2011, 08:52 PM
Replies: 52
Views: 12,199
Posted By Blanchy
Do we have any updates on longevity?

Do we have any updates on longevity?
Forum: Cider Forum 11-14-2011, 03:58 AM
Replies: 2
Views: 249
Posted By Blanchy
That cider mill/press sounds frackin' awesome!...

That cider mill/press sounds frackin' awesome! Some people have all the luck.

You might not need to re-rack to clear it; usually the yeasties and solids will drop out fairly rapidly after a few...
Forum: Wine Making Forum 11-14-2011, 03:39 AM
Replies: 3
Views: 441
Posted By Blanchy
Hey Wrangler, How long since you started it?...

Hey Wrangler,
How long since you started it? Fruit flavors should come back with aging. You've got a few immediate options though. If you've stabilized it, you could backsweeten with some grape...
Forum: Cider Forum 11-12-2011, 04:17 PM
Replies: 26
Views: 2,500
Posted By Blanchy
You said this batch was about two gallons- how...

You said this batch was about two gallons- how many pounds of apples did that require? I might be interested in trying this in a five gallon batch.
Forum: Wine Making Forum 11-12-2011, 03:27 PM
Replies: 6
Views: 385
Posted By Blanchy
The yeast will multiply in the bottle. Three...

The yeast will multiply in the bottle. Three weeks is pretty much the standard amount of time for bottle conditioning, but it can take longer for meads or wines with a higher alcohol content.
Forum: Wine Making Forum 11-12-2011, 03:23 PM
Replies: 6
Views: 396
Posted By Blanchy
How long has it been since you started it? I...

How long has it been since you started it? I usually wait two months before bottling, but as long as there is not much head space in your carboy and your airlock has water in it, you can leave it...
Forum: Wine Making Forum 11-10-2011, 02:17 PM
Replies: 6
Views: 565
Posted By Blanchy
I haven't tried it myself, but I can't see a...

I haven't tried it myself, but I can't see a problem with it. I would use less fruit than you think you need in secondary though- the base flavor will come back stronger the more you age it.
Forum: Mead Forum 11-08-2011, 03:28 AM
Replies: 18
Views: 683
Posted By Blanchy
Seconded- doubly so for mead. Fortunately, the...

Seconded- doubly so for mead. Fortunately, the solution for impatience is just to start a batch of something else :D
Forum: Mead Forum 11-08-2011, 03:04 AM
Replies: 11
Views: 4,687
Posted By Blanchy
I just started a gallon of similar stuff (not...

I just started a gallon of similar stuff (not enough honey to be a mead, I suppose)- 32oz 100% Black Cherry juice, 1 lb honey, 100% AJ to 1 gallon, KV-1116 yeast. OG was 1.083. I found the black...
Forum: Wine Making Forum 11-08-2011, 02:51 AM
Replies: 7
Views: 376
Posted By Blanchy
Congrats! It's an excellent, and very addictive,...

Congrats! It's an excellent, and very addictive, hobby. Haha and I can tell you from experience that the 1 gallon carboys tend to multiply pretty rapidly...
Forum: Home Brewing Photo Forum 11-01-2011, 02:29 PM
Replies: 34
Views: 3,089
Posted By Blanchy
(Maine native here) I'm not too enamored with...

(Maine native here) I'm not too enamored with Sebago's brews either. They tend to have some decent seasonal things, but their main lineup is fairly mediocre. Gritty McDuff's down in the Old Port has...
Forum: Wine Making Forum 10-31-2011, 02:40 PM
Replies: 5
Views: 496
Posted By Blanchy
Weird smells are fine, and can vary pretty...

Weird smells are fine, and can vary pretty greatly depending on the yeast strain. They will generally go away pretty quickly. If you're noticing a "sulphur-y" smell, you could try adding some yeast...
Forum: Wine Making Forum 10-30-2011, 04:14 PM
Replies: 2
Views: 270
Posted By Blanchy
Oxidation risk?

I've got 5 gallons of apple wine in a 6 gallon carboy. I would like to oak it before I bottle, but would opening it up before bottling time be too risky? It's full of CO2 now (I haven't touched it...
Forum: Wine Making Forum 10-30-2011, 02:55 PM
Replies: 12,410
Views: 2,215,664
Posted By Blanchy
Five gallons on the way- can't wait. p.s....

Five gallons on the way- can't wait.

p.s. Monstar- C&C reference?
Forum: Wine Making Forum 10-30-2011, 02:43 PM
Replies: 5
Views: 690
Posted By Blanchy
I've had a lot of success with Lalvin EC-1118-...

I've had a lot of success with Lalvin EC-1118- very fast fermentation, and a high alcohol tolerance. My current batch of apple wine (bumped up with a lb honey per gallon) only took about a week to...
Forum: Wine Making Forum 10-30-2011, 02:36 PM
Replies: 5
Views: 496
Posted By Blanchy
Completely fine! Don't worry about it- a little...

Completely fine! Don't worry about it- a little bit of slowdown is normal. It sounds like you've got a healthy fermentation going on. As the amount of sugar in the solution drops, fermentation slows....
Forum: Wine Making Forum 10-20-2011, 01:41 PM
Replies: 8
Views: 529
Posted By Blanchy
Sounds good! I put some pretty strong black tea...

Sounds good! I put some pretty strong black tea in the must as well, so I think I'll pass on pitching the water in. The apfel needs another month of bulk aging, but I'll post on how it turns out.
...
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