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Forum: Cider Forum 11-18-2013, 02:14 AM
Replies: 4
Views: 532
Posted By AlcoSensored
CoTron, I'm interested in how this pans out!

CoTron, I'm interested in how this pans out!
Forum: Brew Science 06-17-2013, 12:35 AM
Replies: 0
Views: 138
Posted By AlcoSensored
new pectic enzyme question

Ok folks, what is the minimum temp that pectic enzyme works at?

I froze fruit, broke it up, added pectic enzyme, & mixed it up some more. Mmm peaches.
airlock.
Gonna add this to mead that is...
Forum: Fermentation & Yeast 05-11-2013, 04:02 AM
Replies: 6
Views: 430
Posted By AlcoSensored
Sounds like your making some undrinkable stuff....

Sounds like your making some undrinkable stuff. Champagne yeast can ferment up to about 16% abv or so if it has enough sugars, most likely less than that in your case given the lack of nutrients in...
Forum: Fermentation & Yeast 04-29-2013, 04:51 AM
Replies: 6
Views: 430
Posted By AlcoSensored
Okay.. You have me puzzled, what lives in your...

Okay.. You have me puzzled, what lives in your fish tank that needs co2? Is it plants? I have been looking into setting up a little guppy tank for a while and I don't think those little fellers want...
Forum: General Chit Chat 04-29-2013, 04:30 AM
Replies: 20
Views: 1,078
Posted By AlcoSensored
If in doubt... She checked you out... That's my...

If in doubt... She checked you out... That's my motto and because I'm married and don't have to worry about that stuff, I'm pretty sure I'm hot sheet. I'm just sayin... You must be too!
Forum: Beginners Beer Brewing Forum 04-29-2013, 04:15 AM
Replies: 8
Views: 640
Posted By AlcoSensored
What was your method for chilling your wort and...

What was your method for chilling your wort and how long did you do it? If your worried about pitching at too low of a temp, my opinion is that Id rather pitch cold than hot.
Forum: Fermentation & Yeast 04-28-2013, 05:49 AM
Replies: 2
Views: 447
Posted By AlcoSensored
I understand your current gravity is 1.022. What...

I understand your current gravity is 1.022. What was your OG? I think S-05 lives to about 12%abv so I'm curious to see where your abv is at now. If that is well under 12% then maybe the cider needs...
Forum: Cider Forum 04-28-2013, 05:34 AM
Replies: 5
Views: 401
Posted By AlcoSensored
You could add sugar to taste and then refrigerate...

You could add sugar to taste and then refrigerate the cider to prevent renewed fermentation. There are other options as well in regards to using sorbate or artificial sweeteners that yeasties don't...
Forum: Beginners Beer Brewing Forum 04-28-2013, 05:09 AM
Replies: 4
Views: 471
Posted By AlcoSensored
I figure pulling it off and sanitizing it pretty...

I figure pulling it off and sanitizing it pretty quick couldnt hurt anything. Sounds like you have a strong fermentation going so I'm sure the good yeasts have quite a head start on any unwanted...
Forum: Wine Making Forum 01-06-2013, 01:55 PM
Replies: 5
Views: 1,780
Posted By AlcoSensored
That sounds pretty good too. I wonder if these...

That sounds pretty good too. I wonder if these kits get better with age or if they're better young? I had heard that some fruit wines are better early on.
Forum: Wine Making Forum 01-05-2013, 03:40 AM
Replies: 5
Views: 1,780
Posted By AlcoSensored
Awesome! I ordered it and am looking forward to...

Awesome! I ordered it and am looking forward to making it. Got it off Amazon as well. I'm getting interested in beer these days but I want to keep something around that my wife will drink (I consider...
Forum: Wine Making Forum 01-05-2013, 02:37 AM
Replies: 5
Views: 1,780
Posted By AlcoSensored
Cornucopia Fruit wine kit, Raspberry Merlot

Hello all,

I was looking at these Cornucopia fruit wine kits and was wondering if anyone has given them a shot. I'm looking at the Raspberry Merlot in particular. I'm just seeking out some...
Forum: Wine Making Forum 09-11-2012, 06:29 PM
Replies: 8
Views: 1,410
Posted By AlcoSensored
Again I want to thank you all for your replies....

Again I want to thank you all for your replies. The peach wine has been started! I added 5 more lbs of peaches, cut them up, did the campden pectin soak over night and pitched the yeast with yeast...
Forum: Wine Making Forum 09-06-2012, 05:52 PM
Replies: 8
Views: 1,410
Posted By AlcoSensored
Hummer, I was wondering about what benifits...

Hummer,

I was wondering about what benifits there are to leaving the peach skin on. I'm just imagining all the little peach fuzzies floating all over the place. Also how long many days do you...
Forum: Wine Making Forum 09-06-2012, 05:41 PM
Replies: 8
Views: 1,410
Posted By AlcoSensored
I really appreciate all your replies and now I...

I really appreciate all your replies and now I can't wait to kick this off. I will be grabbing some more peaches to make sure I don't underflavor this wine. I also really like the idea of throwing in...
Forum: Wine Making Forum 09-06-2012, 03:31 AM
Replies: 8
Views: 1,410
Posted By AlcoSensored
Peaches!

Hello all,

I have recently acquired almost 30 peaches and 10 lbs of sugar. Im looking to do a 5 gal batch of peach wine but I am open for suggestions. I have on hand Ec1118 yeast, pectin enzyme,...
Forum: Introductions 09-02-2012, 03:18 AM
Replies: 11
Views: 113
Posted By AlcoSensored
I just joined, I live down near inverness! Only...

I just joined, I live down near inverness! Only been brewing for just over six months!
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