Recent content by Walter_Whites_Batch

I'm a bottle-carbed addict of this stuff. My most recent (November 2013) 54L batch is ready. I used Lalvin K1-V1116. I have experimented with Montrachet, I find this just as good, and it is readily available to me. This batch I also ran out of dextrose, my third 10kg bag was all used up (did...

I just call it cider too, and I carb mine. Up here, people don't know what apfelwein is, or even apple wine. hey, is this thread post # 12,000?

I see snow on the ground. cold crash it there for a couple days (if you haven't already) that always works for my beer.

12 playoff wins plus 4 superbowls, of course. I'm not jinxing anything. I did it after the 7-2 start last year, and I won't make that mistake again. Losing Melton on Sunday sucks. This is a fairly old team, too. Still, 3-0 is 3-0, and the NFC North looks ripe for the taking.

I read an interesting stat on espn this morning. since 2012, the Bears have 4 games with multiple defensive TDs. The other 31 nfl teams in the same period have 10 combined..

I would say that tonight, you'd better Belicheck yourself before you Rex yourself...

This is precisely why I don't want NE in my fantasy pool, and I hope everyone else takes them. I'm leaning towards Houston, Baltimore, or even Green Bay (spits on floor in disgust of the mention of that team name)

I wouldn't mind a little help for my Fantasy Survivor pick week 2. I've used the Colts already, but I do not want to take the Pats week 2, with no Vereen or Amendola, and they looked frankly shaky against Buffalo week 1. I'm thinking Green Bay? My beloved Bears?

Nicely coached home opener for Trestman's 1st NFL Game as head coach of the Mighty Bears at Soldier Field yesterday.

If you only have 2lbs of dextrose, I'd just mix it up in your 5 gal carboy, as per Ed's instructions, very little airspace is needed, blow-off not necessary. No need to sterilize the sugar either. Some folks on here say bulk aging in the primary is ok for a long time (4 months ++) but once you...

My advice: Make it in a 6.5 gal carboy, use an extra half pound of sugar, and leave it there until it clears (usually about 5-6 weeks for me). If you follow Ed's recipe, you will be grateful for the extra 1.5 Gallons at the end. I try to bottle-age mine without much success...

Sunday night on twitter #LikeWhiteonRicin was trending. Funny

Huge Fan (look at my username!) I was watching a Seinfeld re-run the other night, and noticed the Dentist, Watley, was a young Walter White!

Zero. I'm fighting a losing battle to get to try the 8 month old version. It is just too damned tasty at about 2 months, and we have too many friends who visit often and like it. I'm going to buy a couple 54L demis and do some bulk aging, try to build up an industrial quantity of this...

My $0.02 on sweetening bottle-carbed apfelwein: since you will always pour this into a glass to serve, pour it over ice, add an ounce of apple juice to it. It tastes exactly like the Somersby cider that is so popular on restaurant patios right now (they serve it on ice). Personally, I prefer...