Recent content by MikeBlick

I started this 2 days ago and just had my first glass. This is really good, and so easy! I don't have a scale, so I used 3 tbs freshly grated ginger and a little more than 2/4 cup of sugar. Next time I might go for 4tbs ginger. Thanks for posting this. I really like rye whiskey and ginger...

Wash, then star-san, then you're good to go.

You can still buy Schlitz, sometimes I drink it when I'm poor. :mug:

I added 1 big cinnamon stick, 2 cloves, and 2 cardamon pods to my last batch in secondary and it sat on the spices for 2 months. When I bottled it had an overwhelming smell of cardamon and a slight spiced taste. 4 months later, I can't taste or smell the spices at all. :( That said, it still...

Experimenting is good :p

Id bottle in wine or beer bottles. Screw tops don't have a great seal for aging.

Pitched a re hydrated pack of Montrachet. OG is 1.68 and that includes a pound of dextrose added. I decided to let it be at that.

4 weeks to bottle is a little bit early imo. I'd forget about it for at least 2 months then think about bottling.

Going to do my SG right before I pitch the yeast. I'll let you know.

This is now in the primary. Waiting 12 hours for pectic enzyme, 12 hours after that to pitch yeast. I'll put a pic up when it gets into the secondary. I have a really good feeling about it.

These pears aren't quite ripe yet, but I'm itching to go. Anyone have a suggestion on how ripe these need to be before I get started? Thanks for the clarification and the links YooperBrew.

So you think the 6tsp of acid blend already in the recipe might not be enough? I guess I might have to get some PH testing strips, not something I have used before.

I serve it ice cold and uncarbed. Sometimes I put a couple ice cubes in the glass to make it even colder.

My understanding is that it can make the color of the wine fade. Although, i've made some apfelwein that got about half an hour of sun a day through a window and I can't tell a difference in taste or color from another batch I made at the same time which was in a dark closet. I'm actually...

I've actually never added acid blend before, this will be a first. What is achieving a ph under 4 going to do for the wine?