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1. In a near ambush (within hand grenade range): a. Depending on terrain, soldiers in the kill zone carry out one of the following two actions: (1) SEE the enemy with AN/PVS-7B and return fire immediately using the AN/PAQ-4. If cover is not available, immediately, without order or signal...

Freezeblade, I was hoping you'd see this post. Do you think there would be a difference in acid levels with the use of canned fruit versus straight juice?

I prefer Cote de Blanc or EC-1118 over Montrachet. Montrachet isn't bad by any means, though.

Wine can last very long in beer bottles. Assuming you will be using camden tabs or k-meta in your wine, I would not worry about using O2-absorbing caps.

I think I may have answered my own question.... I did some google searching and it looks like the Chinese recommend Champagne yeast, too. Studies on pineapple wine making. | Hsu HuiLing, Wang TzuChing, Wu MingChang, Yang Shui | Journal of the Chinese Society for Horticultural Science |...

I'm getting ready to start a pineapple wine. I want this to come out fairly dry and plan to bottle half sparkliing and half still. I was intending to follow Terry Garey's recipe, which is very similar to Jack Keller's: I searched this site for any tips I could pick up and I found several...

Thanks! :mug:

I'm doing my first fruit wine using actual fruit, rather than juice, concentrate, jam or preserves. I'm planning to make pineapple wine using canned Dole crushed pineapple (The grocery store had a sale). I went to my LHBS and they had both fine and course straining bags. I bought both just to...

Just finished reading this and also recommend.

-Is secondary necesary if I dont care about it being 100% clear? ..... No -What hydrometer reading should I be looking for if OG was 1.068? I want it to be dry..so I am assuming 1.000 or lower? ..... EC-1118 should get you down to .996-.998 -Is 3/4 cup dextrose the correct amount for 5...

**EDIT: Nevermind. I soaked the stopper in hot water and I think I got it to hold. I was given a 5.5 gallon pyrex carboy-looking-thing from a friend. It looks just like this: I measured the opening and I thought a #11.5 stopper would work. However, the stopper won't stay in place no...

Use 1/3 of a gallon if you want to prime 5 gallons of apfelwein with straight juice. Using a full gallon will create apfelgrenades.

What was the ratio you used? I have a batch clearing right now with a 2:3 ratio of cranberry cocktail to apple juice. I'm hoping it comes out drinkable.

I regularly use cane sugar with great results. I hear dextrose will ferment quicker, but a little patience and cane sugar works fine. The only "off" flavors I get are when the apfelwein is green. I suspect these are the same off flavors you get with green apfelwein made with dextrose. I just...

Did you add any water to that? It seems like a lot of fermentables for ~3.5 gallons of must. What was your SG?

It's my understanding that some orchards sell fresh cider by the barrel during harvest time. People buy 50 gallons already in the barrel and either let the natural yeast go at it, or stabalize and pitch their choice of yeast. I don't think people are racking except to bottle/keg.

That'll be a bitch to clean. You can get 5-gallon PET water bottles at walmart cheaper ($6.50) and they'll work much better. They take a #8.5 drilled stopper.

I've used straight juice to prime. The juice I use has 28 g (~1 oz) of sugars per cup. I use 1 cup of juice per gallon, then add another ~half cup to make up for the extra volume I add. With concentrate, do the same thing. Calculate how many grams of sugar is in it, then add enough for ~28...

same here .....

I've found that sacraficing a virgin to Nasferatu quickly draws the church-people's attention away from my brewing.