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Search: Posts Made By: Arpolis
Forum: Mead Forum Yesterday, 09:43 PM
Replies: 3
Views: 60
Posted By Arpolis
You can go with fruit or concentrate and either...

You can go with fruit or concentrate and either works well. With strait fruit it usually helps to have another fruit to add in for body. If using lalvin D47 then make sure to ferment on the cool...
Forum: Wine Making Forum Yesterday, 02:22 AM
Replies: 7
Views: 3,725
Posted By Arpolis
You may be confusing "ginger" and "ginger beer...

You may be confusing "ginger" and "ginger beer plant". Ginger is the spicy root we all love. Ginger beer plant is a symbiotic mass of mold, yeast and lactobacillus bacteria that forms a jelly like...
Forum: Wine Making Forum Yesterday, 02:07 AM
Replies: 4
Views: 78
Posted By Arpolis
Yea that cap is normal in a fruit wine. Just stir...

Yea that cap is normal in a fruit wine. Just stir it up and eventually it will fall to bottom after fermentation dies down. If not stirred periodically and the alcohol evaporates off the top then...
Forum: Wine Making Forum Yesterday, 01:58 AM
Replies: 2,094
Views: 254,145
Posted By Arpolis
If it sat on lees then depending on the type of...

If it sat on lees then depending on the type of yeast used there may be some autolysis action happening causing off flavors. But then again there may be no autolysis at all and it be fine. Best bet...
Forum: Mead Forum 04-16-2014, 01:12 PM
Replies: 4
Views: 157
Posted By Arpolis
Gratz on the meadery! Sounds fun. Spiced chai...

Gratz on the meadery! Sounds fun. Spiced chai meads are really great. I have only done it a couple times but both times went really well.
Forum: Wine Making Forum 04-15-2014, 03:26 PM
Replies: 6
Views: 114
Posted By Arpolis
I normally do pumpkin meads but this could make a...

I normally do pumpkin meads but this could make a wine too. Here is my recipe substituting honey for sugar:

1gallon

Primary

1/2 of a 29oz can of pumpkin purée
Equal part by volume of baked...
Forum: Mead Forum 04-15-2014, 02:20 PM
Replies: 5
Views: 148
Posted By Arpolis
Olive taste seems pretty unique to me. Not a...

Olive taste seems pretty unique to me. Not a description I have seen before. Also I do not really eat green olives so it is hard for me to imagine. Does it taste like pickled olives? So a slightly...
Forum: Mead Forum 04-14-2014, 04:56 PM
Replies: 2
Views: 127
Posted By Arpolis
Yes it will clear with time but you will get a...

Yes it will clear with time but you will get a silky sediment that is easily stirred up at the bottom of the bottle. If using screw caps you can siphon off clear liquid into new bottles but for...
Forum: Mead Forum 04-14-2014, 03:21 PM
Replies: 4
Views: 143
Posted By Arpolis
Sounds like a plan. Liquid yeasts just seem to...

Sounds like a plan. Liquid yeasts just seem to have slow starts in my experiences unless you do a low gravity starter. So instead of putting the vile directly into primary you mix like a 1 liter or...
Forum: Mead Forum 04-13-2014, 11:51 PM
Replies: 4
Views: 143
Posted By Arpolis
Sounds like a low pitch rate combined with the...

Sounds like a low pitch rate combined with the infamous sweet mead yeast not really liking the traditional mean environment.

I would probably pitch another TBS of energizer in the batch and mix it...
Forum: Mead Forum 04-13-2014, 10:17 PM
Replies: 12
Views: 472
Posted By Arpolis
Since you puréed and heated the batch I highly...

Since you puréed and heated the batch I highly suggest getting some pectic enzyme tomorrow and adding at least 1 tsp per gallon about 12 hours before pitching yeast.
Forum: Mead Forum 04-11-2014, 01:17 PM
Replies: 10
Views: 373
Posted By Arpolis
Just under an ounce per gallon or 25 grams should...

Just under an ounce per gallon or 25 grams should do the trick for 1 gallon total volume.
Forum: Wine Making Forum 04-10-2014, 12:52 PM
Replies: 5
Views: 153
Posted By Arpolis
LOL about a year ago I thought the same thing...

LOL about a year ago I thought the same thing there at walmart. I would have to taste the juice first to see if I think it has potential. Have you had any to drink yet?
Forum: Wine Making Forum 04-10-2014, 02:13 AM
Replies: 2,094
Views: 254,145
Posted By Arpolis
It is dead! Ruined! Forever to not be saved!!!...

It is dead! Ruined! Forever to not be saved!!! The stuff is super toxic and takes an experienced licenses professional to dispose of this waste. After fermentation stops completely just send the...
Forum: Wine Making Forum 04-10-2014, 01:28 AM
Replies: 2,094
Views: 254,145
Posted By Arpolis
Depending on the yeast, temps and how much you...

Depending on the yeast, temps and how much you aerate/degas it can take from 3-7 days. For a few situations it may be sooner.
Forum: Wine Making Forum 04-09-2014, 01:44 AM
Replies: 8
Views: 290
Posted By Arpolis
Yea sounds like yeast. No worries then yay!

Yea sounds like yeast. No worries then yay!
Forum: Mead Forum 04-09-2014, 01:44 AM
Replies: 224
Views: 26,683
Posted By Arpolis
Yes! A toast to a good start to a new season....

Yes! A toast to a good start to a new season. Soooo exciting! Oh and Bran is in next episode. I am really excited about him. I did not make a mead for this but I mixed an 18 month old Ginger mead 1...
Forum: Mead Forum 04-07-2014, 04:43 AM
Replies: 90
Views: 7,036
Posted By Arpolis
Wow that is strange. I know I types up a whole...

Wow that is strange. I know I types up a whole deal. Hmmmm now what did I say again?

Well back to your last post I bet time is just going to be your friend. I am not sure what is happening but...
Forum: Mead Forum 04-07-2014, 04:40 AM
Replies: 10
Views: 373
Posted By Arpolis
Just lightly carbed is all it needs IMO. I don't...

Just lightly carbed is all it needs IMO. I don't like priming with honey because honey often puts a haze on the finished product that needs to be cleared again but if fermentation picks up it will...
Forum: Mead Forum 04-06-2014, 11:32 PM
Replies: 10
Views: 373
Posted By Arpolis
Braggots are good and usually the simpler the...

Braggots are good and usually the simpler the better in my experience. Make sure to use stagered nutrient additions to keep the yeast happy in that mead like environment. Just let her rip, rack...
Forum: Mead Forum 04-06-2014, 10:52 AM
Replies: 7
Views: 308
Posted By Arpolis
That should be fine. After about 2-3 weeks there...

That should be fine. After about 2-3 weeks there is no more real flavor extraction. So giving the yeast a full month to let most of it drop out of suspension would be good to help to keep from having...
Forum: Wine Making Forum 04-06-2014, 02:12 AM
Replies: 4
Views: 161
Posted By Arpolis
SO2 will not stop you. If you are really scared...

SO2 will not stop you. If you are really scared then mix up the must and wait 12-24 hours after mixing it up. The SO2 will gas off in that time but most likely you will not even need to do that wait...
Forum: Wine Making Forum 04-06-2014, 02:09 AM
Replies: 2
Views: 105
Posted By Arpolis
If you see the bubbles then it should be...

If you see the bubbles then it should be fermenting. When it goes slow like this O2 is your friend. Get a drill and use a wine whip. If you have no wine whip the a coat hanger bent in a couple places...
Forum: Mead Forum 04-06-2014, 02:04 AM
Replies: 7
Views: 308
Posted By Arpolis
Kick up the ginger! My last ginger mead had...

Kick up the ginger!

My last ginger mead had 8oz per gallon of un-peeled, washed and crushed ginger. Just sliced the roots in half just about and used the flat side of the steak knife over the cut...
Forum: Mead Forum 04-06-2014, 01:49 AM
Replies: 7
Views: 258
Posted By Arpolis
With 71b it will metabolize much of the malic...

With 71b it will metabolize much of the malic acid in your grape concentrate which will take the pucker out of the wine compared to Montrachet or red star champagne and make a rounder sweeter wine...
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