Saturn's Earth
Member
Totally boring title. Oh, well.
A few friends taught me how to make wine a couple of years ago. Before that, I was afraid of doing it because it seemed so complicated. But afterward, I was hooked. (Their recipe was simple: Grape juice in a disinfected pint water bottle, add yeast, top with a balloon with pin holes in it.)
I'm still a newbie, but that started my journey. I've made fermented sodas, as well as more wine. I tried making hard cider and mead, but panicked and threw them out though nothing was wrong with them. I am presently making mead again. I have lurked here a few times in the past few months for information, and decided to join a few days ago.
I have always used a balloon with pinholes, but a couple of friends gifted me a bung (I got different sizes later, in anticipation of using assorted sizes of bottles) and three airlocks. My biggest concern is that I won't ferment something long enough or that I'll ferment it too long. With wine and a balloon, it's easy to tell when it's ready; I'm not so sure about other drinks or how to tell if wine is ready if I'm using an airlock - but I expect I'll learn a lot here.
This is an exciting journey. I'm glad the forum is here.
A few friends taught me how to make wine a couple of years ago. Before that, I was afraid of doing it because it seemed so complicated. But afterward, I was hooked. (Their recipe was simple: Grape juice in a disinfected pint water bottle, add yeast, top with a balloon with pin holes in it.)
I'm still a newbie, but that started my journey. I've made fermented sodas, as well as more wine. I tried making hard cider and mead, but panicked and threw them out though nothing was wrong with them. I am presently making mead again. I have lurked here a few times in the past few months for information, and decided to join a few days ago.
I have always used a balloon with pinholes, but a couple of friends gifted me a bung (I got different sizes later, in anticipation of using assorted sizes of bottles) and three airlocks. My biggest concern is that I won't ferment something long enough or that I'll ferment it too long. With wine and a balloon, it's easy to tell when it's ready; I'm not so sure about other drinks or how to tell if wine is ready if I'm using an airlock - but I expect I'll learn a lot here.
This is an exciting journey. I'm glad the forum is here.