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Search: Posts Made By: TedLarsen
Forum: Wine Making Forum 04-17-2014, 06:00 PM
Replies: 14
Views: 516
Posted By TedLarsen
As far as level of effort, I have always lived by...

As far as level of effort, I have always lived by this phrase: "Wine likes lazy."
Forum: Mead Forum 04-03-2014, 03:35 PM
Replies: 8
Views: 243
Posted By TedLarsen
Speaking just for mine

I have a mango/chili pepper mead now gently clearing....I had it on chilis and jalapenos in the primary ferment for about 10 days (sans seeds and veins), but upon first racking, it was seriously...
Forum: Wine 03-17-2014, 03:13 PM
Replies: 191
Views: 32,830
Posted By TedLarsen
Update:

So, I racked this off the (very!) prodigious sediment last night, and allowed myself a little taste. I like it a lot -- it's pretty hot, though. The warmth starts at the back of the throat, and...
Forum: Wine Making Forum 01-04-2014, 12:45 AM
Replies: 5
Views: 238
Posted By TedLarsen
As Mentioned Above

If you shine the flashlight through perfectly cleared wine, you will not see the light beam in the wine. If you see the beam, it is reflecting off of suspended particles, and the wine is not clear.
Forum: Wine 01-02-2014, 05:12 PM
Replies: 191
Views: 32,830
Posted By TedLarsen
Variation

I just started a batch of this, with minor variations. First, in a 3 gallon batch, I used about 8 pounds of honey and 2 cups of corn sugar. Secondly, I roasted peppers -- 4 jalapenos, and 4 red...
Forum: Mead Forum 11-24-2013, 05:42 PM
Replies: 3
Views: 239
Posted By TedLarsen
Begun

So, I started this last night. Boiled it down to a beautiful, almost black color.

No, the process wasn't fun, and it did need to be stirred constantly, but it also smelled great -- and was...
Forum: Mead Forum 11-22-2013, 03:04 PM
Replies: 3
Views: 239
Posted By TedLarsen
Yup

Right! I forgot to mention that.

I have nice honey from a friend's apiary that I will use to backsweeten. I also suspect it may not need much sweetening (if any), between the caramelized honey...
Forum: Mead Forum 11-22-2013, 02:53 PM
Replies: 3
Views: 239
Posted By TedLarsen
Bochet Braggot Cyser What?

I'm planning on trying my own version of a bochet this weekend (3 gallons). Here's my recipe and plan:

Ingredients:
10 pounds of honey (cheap: Walmart or Sams Club)
2 gallons apple juice
1.5...
Forum: Wine 11-21-2013, 06:07 PM
Replies: 577
Views: 150,440
Posted By TedLarsen
Better Bottles are Fine

I recently bulk-aged a mead in a Better Bottle for a year, and it was magnificent tasting. No worries with the BB.
Forum: Wine Making Forum 11-13-2013, 04:58 PM
Replies: 8
Views: 627
Posted By TedLarsen
Worth the Wait

Mine took a really long time to clear, as well....but all it required, in the end, was patience. Well worth it!

Here's how it turned out.
Forum: Mead Forum 10-17-2013, 07:27 PM
Replies: 48
Views: 7,122
Posted By TedLarsen
Patience

You won't need to degas it if you let it bulk age. I bulk aged mine about 9 months, and it ended up completely degassed and crystal clear.

I didn't use a strainer bag, except for the oak. The...
Forum: Wine 10-06-2013, 02:56 PM
Replies: 577
Views: 150,440
Posted By TedLarsen
Gorgeous

Just like everyone says, I can't believe the swill that I started with ends up looking like this. It's liquid gold, man. I bottled it this week -- now comes the two year(ish) waiting cycle. It's...
Forum: Mead Forum 10-06-2013, 02:42 PM
Replies: 1,275
Views: 251,912
Posted By TedLarsen
Strawberry Melomel

Strawberry Rhubarb Melomel (slightly modified from this recipe: http://www.homebrewtalk.com/f30/sweet-strawberry-mead-283342/

Just bottled it last night, but it's already delicious.
Forum: Mead Forum 10-06-2013, 02:30 PM
Replies: 48
Views: 7,122
Posted By TedLarsen
Bottled!

I bottled this just last night. Here's a picture of it -- it's crystal clear, and has a beautiful orange color to it (which surprised me).

I will age this in the bottle at least a year --...
Forum: Wine Making Forum 04-05-2013, 01:41 PM
Replies: 5
Views: 308
Posted By TedLarsen
I will say that I made a recent wine, fermenting...

I will say that I made a recent wine, fermenting a mix of Welch's White Niagara grape juice and Knudson's Black Cherry juice. It, like all wines of this ilk, was not (nor was it meant to be) a fine...
Forum: Wine 03-28-2013, 07:22 PM
Replies: 577
Views: 150,440
Posted By TedLarsen
Mine, also, was stuck; and I'm sure it was from...

Mine, also, was stuck; and I'm sure it was from sulfite on the raisins (I just could not score golden raisins that had not been sulfited). I had taken steps to "de-sulfite" the raisins (rinsed them...
Forum: Wine Making Forum 03-20-2013, 06:29 PM
Replies: 21
Views: 1,537
Posted By TedLarsen
Yup! Easy peasy -- put a couple or three sticks...

Yup! Easy peasy -- put a couple or three sticks of cinammon in about 8 oz of light (or dark) rum; cap it; let it infuse for a couple of months (shake it every couple of days or so).

It's...
Forum: Wine Making Forum 03-18-2013, 03:32 PM
Replies: 21
Views: 1,537
Posted By TedLarsen
I love my homemade vanilla extract. Easy;...

I love my homemade vanilla extract. Easy; cheaper than grocery; and WAY better. Way!

I also make my own cinnamon extract. Great stuff!
Forum: Beginners Beer Brewing Forum 02-22-2013, 11:45 AM
Replies: 13
Views: 624
Posted By TedLarsen
Welcome! I always remember what one of the...

Welcome! I always remember what one of the members here has as their signature: "It's a fine line between hobby and mental illness!"
Forum: Mead Forum 02-16-2013, 04:06 PM
Replies: 3
Views: 279
Posted By TedLarsen
There is a lovely little place called Jilbert's...

There is a lovely little place called Jilbert's in Valley City, maybe 30 minutes south of Cleveland. They make a nice average mead (they simply call it honey wine). It's a good (but not great)...
Forum: Wine Making Forum 02-05-2013, 04:25 PM
Replies: 8
Views: 292
Posted By TedLarsen
I do have to say, I always -- beer, wine, or mead...

I do have to say, I always -- beer, wine, or mead -- boil my tap water to de-chlorinate it. Any issues with that?

And/or is it necessary?
Forum: Wine Making Forum 01-30-2013, 01:27 PM
Replies: 11
Views: 656
Posted By TedLarsen
Until fermentation is >completely< and forever...

Until fermentation is >completely< and forever done (which honestly, is only (maybe) after stabilizing), I wouldn't worry too terribly much about re-establishing a CO2 cap. Even after the yeast...
Forum: Mead Forum 01-30-2013, 01:06 PM
Replies: 9
Views: 343
Posted By TedLarsen
Oh, and for the actual mixing, a wine whip is...

Oh, and for the actual mixing, a wine whip is inexpensive, and lets the drill do all the work. Works amazingly well.
Forum: Mead Forum 01-30-2013, 12:39 PM
Replies: 37
Views: 3,159
Posted By TedLarsen
Here's what I've found works well for (most) wine...

Here's what I've found works well for (most) wine bottles and beer bottles. Fill the bottles with hot water (no soap or anything -- the heat just helps melt the glue). Soak the filled bottles in a...
Forum: Mead Forum 01-29-2013, 05:43 PM
Replies: 9
Views: 343
Posted By TedLarsen
As for the last question about 2-year-old...

As for the last question about 2-year-old honey:they found 2,000 year-old-honey in a tomb in Egypt, and it was still perfect.

Honey is amazing food. No worries about that!
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