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Search: Posts Made By: GinKings
Forum: Mead Forum 10-25-2012, 11:47 PM
Replies: 8
Views: 442
Posted By GinKings
The CO2 has to go somewhere. My guess is your...

The CO2 has to go somewhere. My guess is your bucket lid doesn't seal as well as you think.
Forum: Mead Forum 10-22-2012, 01:27 AM
Replies: 7
Views: 502
Posted By GinKings
Maybe I'm missing something, but I've never seen...

Maybe I'm missing something, but I've never seen the point of leaving the airlock off a mead fermentation. I'm not saying it's bad. I just don't see the advantage and I prefer the piece of mind of an...
Forum: Cider Forum 10-22-2012, 12:55 AM
Replies: 1
Views: 2,788
Posted By GinKings
No, just pour it in. If you haven't added sulfite...

No, just pour it in. If you haven't added sulfite and sorbate, you may need to pasteurize it later to prevent the yeast from eating the sugar.

Pasteurization is typically done at two different...
Forum: Wine Making Forum 10-22-2012, 12:46 AM
Replies: 14
Views: 791
Posted By GinKings
I don't mean to say you can't ferment dry and...

I don't mean to say you can't ferment dry and backsweeten, but port is traditonally made by adding the alcohol during fermentation. The ABV becomes higher than the yeast can tolerate, so fermentation...
Forum: Mead Forum 10-21-2012, 05:46 PM
Replies: 7
Views: 285
Posted By GinKings
Ignore my earlier OG estimate. I misread your...

Ignore my earlier OG estimate. I misread your first post. I thought it said "total of 5 gallons".

You can estimate gravities before you add all the water. Honey averages about 36 points of...
Forum: Cider Forum 10-21-2012, 04:03 PM
Replies: 7
Views: 434
Posted By GinKings
If you continue to make cider, I would strongly...

If you continue to make cider, I would strongly recommend spending $10 on a hydrometer. Without it, we are only guessing at how much sugar is in your cider.

I've never done it, but refrigerating...
Forum: Mead Forum 10-21-2012, 03:26 PM
Replies: 7
Views: 285
Posted By GinKings
That gravity sounds low. I would have expected...

That gravity sounds low. I would have expected something closer to 1.086. Is it possible that the honey isn't fully dissolved? There could be a layer of honey in the bottom of the bucket or carboy.
...
Forum: Cider Forum 10-21-2012, 03:11 PM
Replies: 7
Views: 434
Posted By GinKings
Yes, the pressure will continue to build. The...

Yes, the pressure will continue to build. The bottles can shatter from the pressure.

Yeast eat sugar. It's what they do. They don't stop eating when your cider is carbed. If you characterized your...
Forum: Cider Forum 10-21-2012, 02:38 PM
Replies: 5
Views: 2,184
Posted By GinKings
I wouldn't worry about it.

I wouldn't worry about it.
Forum: Cider Forum 10-21-2012, 02:34 PM
Replies: 5
Views: 2,184
Posted By GinKings
The heat increases pressure in the bottles, which...

The heat increases pressure in the bottles, which could distend the caps.
Forum: Cider Forum 10-11-2012, 10:49 PM
Replies: 5
Views: 443
Posted By GinKings
Sorbate and sulfite are normally added to prevent...

Sorbate and sulfite are normally added to prevent renewed fermentation AFTER fermentation has been halted by other means. They are not meant to be used to stop an active fermentation. A fermenting 55...
Forum: Wine Making Forum 10-01-2012, 09:52 PM
Replies: 9
Views: 780
Posted By GinKings
Listen to the folks at your local brew shop. ...

Listen to the folks at your local brew shop.

I imagine re-using corks is possible, but I would never risk my wine to save on a 25 cent cork. Glass can be cleaned and sterilized easily, so reusing...
Forum: Wine Making Forum 09-28-2012, 02:56 PM
Replies: 4
Views: 315
Posted By GinKings
Most hydrometers don't even go to 1.190. I wonder...

Most hydrometers don't even go to 1.190. I wonder if it could have been 1.090.

I'm sure pear juices vary in gravity a bit, but I'd guess a gravity in the mid 40's (1.045?). 3 lbs sugar in 2.5...
Forum: Mead Forum 09-24-2012, 11:58 AM
Replies: 9
Views: 1,119
Posted By GinKings
Sorbate (or campden, for that matter) will not...

Sorbate (or campden, for that matter) will not stop fermentation. It is used to keep fermentation from restarting. Sorbate keeps the yeast from reproducing. An active fermentation contains millions...
Forum: Mead Forum 09-18-2012, 10:01 PM
Replies: 21
Views: 1,460
Posted By GinKings
I would. You said fermentation ended a month...

I would.

You said fermentation ended a month ago. That's a long time for a beer, but not for mead, wine, etc.
Forum: Mead Forum 09-18-2012, 01:26 PM
Replies: 5
Views: 918
Posted By GinKings
Is it necessary? No. Can it improve a mead?...

Is it necessary? No.
Can it improve a mead? Absolutely.

I don't add it to all my meads, but I do add it to quite a few. Too little acid can leave a mead, cider, or wine dull and lifeless. A...
Forum: Wine Making Forum 09-18-2012, 12:56 PM
Replies: 11
Views: 2,002
Posted By GinKings
Yes, leave it sealed till you need it. No,...

Yes, leave it sealed till you need it.
No, don't rinse it (unless you are trying to lessen the bourbon flavor).

The barrel contains some 80+ proof bourbon. Alcohol kills pretty much everything....
Forum: Wine Making Forum 09-17-2012, 12:47 PM
Replies: 7
Views: 400
Posted By GinKings
I wouldn't expect your OG to be that high either....

I wouldn't expect your OG to be that high either. I think your numbers might be off due to the fruit. The sugar is dissolved in the liquid portion of your wine, which is what you are measuring. The...
Forum: Cider Forum 09-17-2012, 12:24 PM
Replies: 13
Views: 1,761
Posted By GinKings
Sanitizing with One-step was popular back when I...

Sanitizing with One-step was popular back when I first started brewing. Then again, so was sanitizing with bleach.
Forum: Cider Forum 09-16-2012, 10:24 PM
Replies: 13
Views: 1,761
Posted By GinKings
I use Oxyclean all the time as a cleaner. I would...

I use Oxyclean all the time as a cleaner. I would never, ever use it as a no-rinse sanitizer. A small bottle of Star san costs $8. Considering the time and expense that goes into a cider, mead, etc,...
Forum: Cider Forum 09-15-2012, 02:58 AM
Replies: 1
Views: 456
Posted By GinKings
Unless you are going to press it yourself or buy...

Unless you are going to press it yourself or buy hundreds of gallons, I doubt you will get much, if any, choice of apples.
Forum: Cider Forum 09-11-2012, 02:52 PM
Replies: 2
Views: 280
Posted By GinKings
Strongbow cider is made from apples, not pears....

Strongbow cider is made from apples, not pears. Also, cider and perry are not brewed, boiled, or have water added.

The juice is extracted from the fruit (usually with pressure). The juice is...
Forum: Cider Forum 09-11-2012, 01:40 PM
Replies: 7
Views: 3,569
Posted By GinKings
I think somebody thinks they are in a beer...

I think somebody thinks they are in a beer thread. Luckily, they didn't suggest boiling for an hour. :mug:

I wouldn't say nutrients are required in cider, but I'd consider them a good idea during...
Forum: Cider Forum 09-11-2012, 01:31 PM
Replies: 11
Views: 2,329
Posted By GinKings
I believe many states require their cider to be...

I believe many states require their cider to be pasteurized. Cold pasteurization seems to be getting more popular. I wouldn't hesitate to use it.

Personally, I wouldn't get overly concerned about...
Forum: Wine Making Forum 09-11-2012, 12:41 PM
Replies: 10
Views: 840
Posted By GinKings
Yeast is usually stored in the refrigerator. Room...

Yeast is usually stored in the refrigerator. Room temperature storage is okay for the short term. Over longer periods, the cooler storage will give you more viable yeast cells.
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