Recent content by Thinkey

My uncle and I are talking, and he recalls this stuff they called "german seed" back when he was a child 50s/60s. He claims it was placed in a typical homebrew mix and the stuff fermented within hours. He claims it was white balls like a grnaular fertlizer and they would swell when...

Well its been a few months, and the right occasion arose for me to take my hard lemonade out of the primary to see what we had. The stuff cleared perfectly,therefore I don't need to do anything else with the clearing process. The SG was down to about 0.993 down from 1.85 making it roughly...

I checked it today and its down to 1.008 - its been there nearly a month now - should I just leave it be and check it in 1 month's time to see if its still dropping?

LOL - I'll make sure to include a bottle in my casket when I die then :D

For how long it will keep, i would assume the same length of wine in most cases (about a year if kept chilled and well preserved in bottles)

I could say you can use gelatin fine, I am thinking about picking up some liquid gelatin myself for my 3 gallon batch here. Cold crashing as you're suggesting might be tricky and cause bottle bombs (at least that's wahat the pros in the brew chat told me). They recommended i ferment to dry...

So I placed the hard lemonade in the secondary today. Last sg reading was 1.010. My bud's estimation on the added sugar with the concentrate is correct that's down from 1.120 which comes out to about 14.7% My original SG reading (without the extra concentrate counted) was 1.085 which makes...

It has now reached 1.020. The taste is really tart for me, my parents like it. (I still think it will benefit from the whiskey sour personally!). With the help and advice of the dudes who brew beer in the chat (since this is more now of a beer issue than a wine issue). I got my following...

What's what I was thinking taste test first, i should know in the next couple days once she gets a little higher in alchool

I read up a lot of different recipes and what may happen with hard fermentation and such, so i decided to do this: Its a mixture of recipes I read here but mostly Lon's Skeeter Pee found on Jack Keller's site: 8 cans of lemonade concentrate(total) 18-20 cups of sugar (i lost count at that...

I have since placed this in the seconday at 1.015 and has been there since saturday. Sill a nice cloth of foam at the top. Finally got some extra equipment to clear the wine and degas it and such...should have a coker and such next week! I took the slurry from this plum wine and added it to...

Hydrometer reading 1.030 now, I added 4 tbs of medium roast American oak chips to the primary for the next couple of days. A friend of mine told me if i wanted to add them to the secondary as well once I transfer just add them to a nylon for easy removal. Airlock is still bubbling along at...

I checked the hydrometer reading again today, its at about 1.035, activity is now starting to slow, the airlock bubbling at every 20 secs... Should I leave it for another couple of days, or is it now time to move it to the secondary?

Its down to 1.040 now, and the foam has disappeared, just the liquid with the active bubbles at this point. The airlock is still bubbling at about every 5-6 secs. I stirred it again today, as well as took a taste, its quite tasty! My question is, how far down the hydrometer before I...

Thanks for the tip! I'll leave it alone for the next week or so now, thanks!