Recent content by pulpfiction32

i was given the same recipe from a friends father along with a bottle of edlerberry and raspberry brandy. Which were really good, I would suggest using bakers or beer yeast

I made a dark raisin wine. It was a 3 gallon batch and I used 9# of raisins and 3# of cane sugar. I used EC-1118 and it still crapped out with alot of residual sugar. I would take the raisins and put them in a blender with some water( do small batches) then take a gravity...

I grow my own Blackberries and Strawberries so I will be doing batches of those

Are you going for kosher?

Kobayashi ? Isnt that the evil guys right hand man from the usual suspects anyone making a redfoot ale or verbal kint wheat

is anyone else erect

This sounds like a purple book recipe if im not mistaken I made this a while ago. And go with CANDLELight and raisins

You really need to rack this before you move, because you need to elimnate as much of the lees before you put it in a car where it will be bumped and shaken and the lees is put all back in suspension

1 I would let it bulk age. also i would wait 6 months to see if it clears by itself before adding a fining agent 2 You can buy a bottling wand and attach it to your siphon. that is probably the easiest and involves the least amount of equipment 3 I see in your planned brews you have...

1. Did you backsweeten this? 2. The next time you make this you should let it sit for more than 3 months it will be even better

Although his part was small he was very good in Jackie Brown " you were beautiful" Goodfellas Theres something wrong with you Henry, why dont you get you f@cking shine box, BaBa Booey

I will join this nonsense but i will probably scale it back to 3 gallons

I would not use the almonds. Im pretty sure the oils in the nuts will spoil after a while. Im not a 100% on this , so maybe someone else can back me up

I chase whiskey with apfelvien. I never understood why people needed hard drugs, booze gets me exactly where I want.

What was the starting gravity of this must? What yeast did you use? I would add the dissolved sugar to the wine and gently swirl the carboy or bucket. If you dont get any activity, which you would measure with a Hydrometer, you may need to use a packet of yeast.