Recent content by Knight03

I believe that packaging is gone or almost gone in most places. Sorry

So has everyone been using per instructions on cans or not dilluting as much?

Ok with out reading all the 8000+ post can you use frozen apple juice concentrate instead of juice.

Don't beat me for the noob question. Why not use PVC vales?

So if I miss my starting gravity when and how much dme do I add. I am drinking my first BIAB and it is a 2.3% Cream ale. Taste pretty good but missed the 3.5% I was shooting for.

Ok, so 1 millon plus views it has to be ok right? I have been drinking for 2 weeks now a batch that I started on 1-1-11. 2 Grolsch bottles and I'm good. I tryed at 2 months not so good. tried at 3 months better. Tried at 4 mths when bottling, much better. Tried cold and not carbed. I am...

So i made 2 mistakes. I added all of the yeast nutrient ,energizer, and tanin first. should I add 1/3 extra in a couple of days? I thought I had some Kmeta. I dont. Is it important to have? Should I place a order for just it?

OK, I could not wait until the fruit dropped in the Joam. I started it on 1-1-11. Racked and bottled 4 22oz bottles tonight. Sorry i drank the rest. I have been playing with it and have decided that a wine glass filled to the normal level with 3-4 drops of vanilla extract make a big diffrence in...

Just a update. I tried a sample of both tonight. Jaom if mead taste anything like this I may have found a new drink. A little pithy on the orange rind. (But i understand. I read other post from Fatbloke. It helps off set sweetness.) Apfelwein it taste much better 2 mths old than just one...

So, do most people bulk age or bottle age? Is there a diffrence in taste?

I made my first batch on 1-1-11 with 2lb brown sugar and Montrachet Wine Yeast. I tried it for the first time tonight. I was not impressed. Did I jump the gun and try it to soon? Its warm going down so i know it has a kick. I guess it tasted more like champagne.

Has anyone bottle carbed this?

+5 =18,803

Thanks. Off to read some more and plan a trip to my LHBS

So I have 1 lb of Fermax yeast Nutrient = fermaid K? 1oz yeast energizer = DAP? I have Making Wild wines and meads by Vragas and Gulling. But it talks of Acid blend and pectic enzymes and most of the recipes ssay to use Chanpagne yeast? Good or bad idea? Sorry to hijack the thread.