Recent content by magickbottle

are you folks really that skiddish?!?! so what if someone rats you out? The only way they can prove it is by a controlled bust. And since they can't charge any of your customers for posession and get them to roll you under the bus, they dont have any real leg to stand on to set up the bust...

i'd say sell it. im not much for following laws, hell how many of us here drank underage?! ilegal. you could also trade a few bottles for a few pounds of raw honey. pagans know where to get the raw pure stuff, may even know some beekeepers! arhaic bartering would also tickle the average pagan...

cool, thanks for the tips!

i did that the first time. but i used a juicer. i may do it again but i tasted the pulp from the juicer waste bucket and it tasted very flavorful.

I just wanted to update everyone on the experimental melomel it is amazing! it tastes delicious, i had to fight the urge to drink the must. The fruit flavors come through very strong and sweet. so i started another batch a 6 gallon batch with 20 pounds of honey, and i will add 5...

ive never been tempted to try better bottles. i like glass because the gunk rinses out alot easier.

haha not a bad idea. update on the apfelwine. i didnt bottle, however i did fill up a 1 gallon carboy, pop the stopper on it and take it to my friends get together. the stuff is pretty sour and not balanced well unless it's carbonated, so we mixed it with cola. tasted just like a rum and...

Oh and i will be adding photos after the bottling...errr i mean canning? I will be spicing a portion of the wine with cloves and ginger and will include that recipe. this is an experiement and we'l see how it goes.

correct i dont measuer SG, my taste decides when it's done and my ABV is decided by the following measurements 1. Not high enough 2. High enough 3. HOLY S*** I do however measuer ingrediants approximately. I've made alot of great batches of wine over the years that i cant remember...

I took a break from 5 gallon batches in favor of starting several one gallon experimental batches. first of all i dont measuer or anything, i just throw stuff together and taste it. It's way more fun! Here's the recipe for 1 gallon: 38oz raw honey (very dark!) 3.5# of pears 1 pinaple...

Gypsy Juice _ Peach Kaos (6 gallon batch) 6 lb can of peaches (3 of 'em) 6 lb can of fruit coctail (1 of 'em) 6 lbs sugar water 15 g packet of coopers brewers yeast total cost ~ 25$ First of all, the peaches, fruit, and sugar mixed up without any water will result in almost 5...

adding aspertame to anything for human consumption is blasphemy.

i have had horible luck with additives. dont add stabelizer. just campden. pectin enzyme is a joke - dont use it! it defintely clears fruit wine fast but it can ruin a batch just as easily. infact the only thing i changed in my recent 2 batches was i started useing pectin enzyme and it...

just making sure. thanks guys.

someone has convinced me that contaminats that get in your wine create methanol? so now im worried? should i be? i thought this was onyl a problem for distilling.