Recent content by Gregg Meyer

I have an instant read thermo I just put in the pot when the chiller is doing it's thing. i also just watch the pot when I'm geting th boil going and use it then too. I don't need no stinkin thermometer built into the pot. My instant read thermo is triple duty. It is used when smoking meats too...

Man this poop sucks fella's My farts are better than this. That ain't sayin much. This shows how screwed up we are as a nation where doofusses think this is good and pay them to try and create more. Wow turds on parade. Oscar,

I understand you, but there's always a but. How do you suggest I politically correctly add sweetness to the really dry apple wine this might become? I want it to be sweet not dry. I didn't peirce my babies ears either. It's up to them when they know what it is. Both my kids decided against it. i...

I understand you, but there's always a but. How do you suggest I politically correctly add sweetness to the really dry apple wine this might become? I want it to be sweet not dry. I didn't peirce my babies ears either. It's up to them when they know what it is. Both my kids decided against it. i...

Ok I will do that, the patients thing for me is no big deal. I built a liebfraumulch (wine) over a year ago and am now just thinking about drinking some. So i can wait. I appreciate the help you all give.

I see you like the bonz's too. I think this is a cool pic. Yes I think I will kill it off after I think it is all fermented out, then add some concentrate for sweetness and bottle it still.

My timing was a little off i started mine on Jan 10 so I am at 5 weeks. The temp down stairs is 68 so I have some time to go. What do you think about just bottling it still.

yea I just went down stairs to see how clear it is , well it is pretty clear but not enough to read through it but it is getting there. There is no bubbling now at all so that is over with I think. If you bump the carboy can that start the fermenting again? Is all the yeast done from top to...

Ok haven't done it yet but am thinking about stopping the yeast when its ready to bottle and add concentrated frozen apple juice, thawed of course and then bottle still apple wine. I can always just add some sprite serra mist or 7up to the glass to make it fizz at the time were drinking it. What...

I am thinking about killing the yeast right before bottling and adding concentrate frozen thawed out first of course to make it taste more apple and then just add sprit or 7 up to the glass when I want to make it bubbly. This way I think it would be still and I could use wine bottles to store it...

Ok fella's I did not bottle it yet. It is still in the primary carboy. it is getting clearer i just want to have a good result and so far i'm not too impressed. I did not alter the recipe. 5 gals of apple juice, tree top. corn sugar and red star pasteur champagne yeast becuase tyhat uis what i...

This weekend will be right over 5weeks for this stuff. I took a sample looked at the reading 0.010 i think high on the scale so what ever that means. the color was a light Liebfermulch (sp) golden yellow. The flavor was barely apple and a little bit sweet and a little bit dry/sour. I think it...

Does the pasteur yeast make for a good tasting product? I have never had applewine. Sounds pretty good though. Fill me in.

yes I used that to ferment my first batch ever of Ed worts Apfelwein. I am also an airlock sniffer and the 5 gal batch i am nursing along is now @ 3 weeks 1 day. i have never had the stinky smells you guys have written about thank Gaaaawwwdddd. Any way It is pretty and really slowing down...

I am very patient so I will wait. I see from other threads that you back sweeted with frozen concentrate. Just add part of a frozen container to 5 gals.? And how about stabilization? What do you have to do to stabilize the cider? Is this a long drawn out proceedure too lengthy too explain here??