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The last three liters of my Pineapple Ginger with clove. This was such a hit, I am going to try and stash this until next spring. I really have to take a look at getting a corker.

My Blackberry SG 1.120 14 FEB 2015 FG .994 27 MAR 2015 56 OZ Blackberries (not enough) 15lb clover/12 oz molasses

Here are four of the nine I have fermenting at the moment. Kraken/Ginger - Don't ask, I felt compelled. Dark Cherry Pineapple/Raisen Plain Buckwheat

Thanks!! The whole keezer will eventually get wrapped like chance9050 on youtube. So I wanted to keep the weight down on the hinges. As far as the holes, what you see in the picture are sharpie marks, the holes are angled down at a 45 and not visable. They actualy are drilled out to 1/4".

and of course in tribute to this discussion, the start of my air flow system.

this is the start of my build, yes a metal upper collar.

so glad my friend shared this forum with me. A great amount of direction and inspiration my build came from here.

Yeah I have tried on several PCs with no joy. It directs me to the page, but it wont open or let me DL.

Please repost the checklist?!?!?!

Quoting a REALLY old post I mistakenly made a batch of pineapple (32oz frozen) and thought it was a little light on flavor after the the second racking so I added some light oak... the leftovers from the racking proved me wrong as well as what I had kegged four weeks later. The pineapple...

Good luck with that...I have had no success. The only batch I have managed to save a couple of liters from was my Thai pepper wine. Even my meads cannot make it past four months.

lol your still awesome...drink much?

Mine is very good warm!

Bawhahaha!! You're funny and typing just fine! Thats why I like brewing this wine, you never know what you are gonna get. I dont need to have a hobby that requires me to control and predict, just go with it and drink it. Unless it's got some of that black cat mold.

Ummmm I don't know about that one!?! I have never seen that. Not sure if I could wait that one out.

Wow Emwinna! You are moving along nicely. So here is my experience with Oak and rice wine. I have done both added at brew start and added at "secondary". What I have noticed is the only thing that matters is the other flavors you add with the batch. If I wanted a stronger oak flavor...

LOL I have a old pickle jar like that! I personally add everything in at go. There are folks who do a secondary, I just one shot it pasturize and clean the empty bottle for the next batch coming through.

And this is why I brew. A total hair up my but experiment, that turned out awesome. I brewed a batch with D-180 syrup, coffee and threw in some oak for the hell of it. WOW does it taste good! Going to do this again on a larger scale, cause this might not make it through the weekend.

last *two batches

LOL, I actually added 500ml of Pellagrino to these last to batches to try that out and was considering adding 500 more at week two.