Recent content by bravos4evr

No kidding that last picture is great!!!

I hope you are right. The northern half of the state tends to ruin all the fun for the southern half......

I didn't notice anything untowards in my first batch........

I'm not sure if the Great State of Mississippi is the LAST state not to have good beer (we have the 5.2 law statewide) but I know that I am flanked on both sides by Louisiana and Alabama and I can get a delerium Nocternum in each if i desire. Here though, bout as good as we get is Rogue Dead Guy...

The AC works fine and it isn't getting above 73 or so in the tiny closet its sitting in. The first batch turned out okay (a bit too dry maybe.... but I prolly didn't age it long enough). Guess I may be stuck with my present method til I get a bigger place. Hopefully soon! Thanx all!

Dead Man is in my top ten of all time ( I was a film history major in college), It's an existential Western really. Very patient, but with a purpose... I thought it was a poetic masterpiece with every shot looking like an Ansel Adams photograph..... But hey, art is subjective.

Hmmmm.... the very tiny closet space I have for my fermenter doesn't leave much room for a water bath..... Will the temp difference really hurt the end product that bad?

LOL, were you the drunk guy driving the truck? yep!!! :-)

I live on the Ms Gulf Coast and since we don't have basements due to the water table being about 8 inches and normal room temps betwen 72-75 degrees F, am I going to have any problems down the road ? Right now I'm just trying to get a better handle on my technique and methodology and am not as...

I don't have a home brew store nearby so I have limited resources for some of the fancier non fermenting sugars. Not to mention the health food joint just closed down here too. I guess I coulda driven 15 miles to get something else but I had splenda handy lol. I just decided to add it during...

I went scouring through old threads here before I joined and the consensus seems to be that if you let it age the apple tends to come back a bit. My first batch was very white wine tasting as well. But if you compare it to stuff like Woodchuck and/or Hornsby's it may never end up quite like...

Thanx Daybis!

I made a 2 gallon batch with just 2 gallons of juice, white wine yeast and a pound of brown sugar, primary for 2 weeks then in the bottles for a month. It ended up like a decent (yet potent) appleyish white wine. Prolly shoulda let it sit in the bottles longer but.... I'm new! :-) This...

My first real post! lol Well, I just completed my first ever 2 gallon batch and I just used an old MR Beer plastic fermenter for beer. Added a pound of brown sugar or so to a few cups of the juice over the stove to melt the sugar down. Dumped it all in the sterilized "bucket" added some...

Howdy all, I'm a new cider maker from down on the Gulf Coast of Mississippi. I am not quite a dead novice at brewing(made some beer in college) but I still don't really know what I'm doing! Hope to learn here and maybe make a few friends!