Recent content by CFRich12

it is much better having aged a little in a carboy, waiting for it to clear completely from being moved. tried some today just because and it was a pleasant surprise. there is a nice peach flavor in the wine!

i would, could be tasty! i would made the tea a little stronger than i normally would have. i was trying to insure some tea flavor in the background. if it doesn't taste i might put some in the secondary like oak chips...

Hello Everyone! My wife and I like to make garden tea from the spearmint that grows by the barn. We use honey from our bee hive to sweeten the tea. so i thought wouldn't it be good to make a sweet mead with tea instead of water. any thoughts? only going to do a small batch but think it could...

i asked the same question and was told that the action of the CO2 bubbles move the bentonite through the wine allowing it work more efficiently. thus causing it to require less.

Thanks its nice and clear so hopefully it becomes something good.

So this summer i went to the produce auction and bought 12 8 quart boxes of peaches. What i didn't realize was 8 quarts was almost 10 pounds of peaches. anyhow, i started the batch 8/20 and it never really bubbled like it should. i left it sit a few weeks and checked it it smelled like vomit...

oopsi read the join date as the post date...too excited to hear how it went!

What was the final result of this? Or is it still in progress?

Got it down to 1.008 and bottled it. did two gallons carbed and the rest still. it has a slight vinegar taste...my brew buddy says some yeasts can impart the flavor. i just had one cold from the fridge and it was pretty good. the swmbo liked it too...she did't like it warm out of the carboy...

Hello, I just used a Gilda Compression Hand Corker that i borrowed from my cousin in law. i was able to use it by myself and get a #8 all the way in. I looked a little special, but what i did was hold the unit handle in my right hand, put my left forearm over the pluger handle. this allowed...

i saw a person on hbt was drinking a chocolate milk stout.. i contacted him about it and he told me it was the Left Hand Milk Stout that he tweaked to suit him. the yeast used in that recipe was Safale S-05. just thought i would share...i am interested in brewing this sometime. my fiancee and...

racked the cider into a new carboy when it was sg 1.025 it is clearing already...going to take a new reading...can't wait for it to be ready! i tried some and it was good. don't think i am going to try to bottle carb it though. fearing an explosion in the root cellar...

the mother is that nasty bit of slime in the bottom. like in organic vinegar. i have some awesome cider that i used to make hard cider, i might take a gallon and use this yeast and see what happens!

Hello, I am new to all this. I accidentaly made some awesome hard cider from red delicious apples on my property. What happened was we juiced them and forgot about the juice in the fridge. we noticed the lids on the jars were puffing (canning jars) so i released the pressure and put them...

we have a full bubble now! its working...i feel like dr. frankenstein. The wine i am making from the same apple cider is bubbling too! for the cider i used a champagne yeast and for the wine i used a wine yeast that helps deilver the most fruit flavor. so i think we are off and running!