Recent content by voltron

I just opened a strawberry ale I made and I left the strawberry's in secondary for only 1 week. Turn out great. As for color my went from a blonde to darker color not red. At this point it may be impossible to get the red color, since it is dark. Ages ago, I did a similar beer using a light...

I use to think like you with regards to the same amount of work, until the day I made a five gallon batch of molasses wine. After it being horrible I now just run gallon batches on experimentals. For, example, i am doing a Mexican sake, that is i am making a sake but in the end hoping to make...

Back in 2016 I was making all sort of wines, All maple, all agave , all molases. None of the three I liked. I guess I was expecting something similar to mead. At the same time I had done meads with maple (mostly honey) and that turned out very nice. There seem to be a group of people that like...

I made some cranberry styles wine inmate style back in 2016, and it turned out well, but I have noticed people tend like cranberry flavored wine better than straight cranberry wine. Flavored wine in general. What I mean is that I wine ferment regular white grape, then introduce some cranberry...

.most suoermarkets have grapes all year at keast in my area so you grab a handful, and theow them un even use raisain, but personally i have peol,e go simple on their first one gallon batch before moving uo to traditional stiuff just to get their feet wet and keep cost lowl also since most...

I always tell people to start simple and small for the first batch. and use inexpesinve ingredients. just to get your feet wet before you get more fancy with the wine. When I show people for the first time, i have them do a welches concrd grape wine with stuff from the super market. For the...

I have done a few coffee meads but I did not like the results, where i brewed the honey and coffee at the same time. I later did it with cold brew and this was better. Where I used an aged base mead and added cold brew concentrate to it, just following the instructions of the cold brew since...

I just use wood crates from walmart, the one next to me sells them for like $8.99 and holds about 20 bottles depending on bottle style. I just stacked them in my closet

It can happen. Im not sure how to describe it, but when you rack, think of it as zones , botton sediment and the different degress suspension, what I mean is that if you took a sample of the top most layer it is the clearest vs the layer just above the sediment. So when you rack to different...

I have tried a few times and I also had issues with the threads cracking and microcracks around the neck. Now I do reuse twist off bottles but i reuse the screw top as well and dont cork them.

If its turning sour it usually is air getting in. You can make your own air lock. I use to brew in the juice bottle and i took the lid drilled a hole and glued a rubber tube to the lid then i took the other end and put in in a glass of water.

I know the feeling, Work sent me to regions that are labled "dry communities" So couldnt get stuff shipped there. But you will be amazed what you can do with just bread yeast and stuff at the local stores. Our local store sold honey, so mead was popular. also they carried welches and jams...

here is a summary. Personally i prefer montrachet. The cotes de blanca leave stuff to sweet for my liking. I have a few wines aging where I used montrachet.

Trying to carbonate at this point will be tricky. You would have to compromise your drink a long long time during my experimental years i woukd do by adding water to get the abv to drop and add priming sugar and yeast, the result was a drink that carbonated but went from being great to being...

same here I dont use anything fancy just mailing lables but you can make some nice lables. These are lables I made with just regular mailing lables. But I only lable when I give stuff out as gifts. The nice things with mailing lables is you easily change it on demand. That is you theme it...