Search results

Yes, you could add apple juice and sugar at pretty much anytime, though remember that more sugar isn't always a good thing: more alcohol will make it hotter and take a bit longer to mellow with age. Personally, I would just go with the juice, but if you want to boost the alcohol, go for it...

I'm not saying people have to use anything or should never use another thing, and I'm not saying that any single article is going to change anyone's mind, and while even credible science can be wrong or go back and forth, I'm just saying I haven't seen any credible sources say that Splenda (or...

Just because something is found doesn't necessarily mean it's doing damage to the environment. There are all kinds of chemicals and metals that get into water sources and either settle out, are absorbed and stored by plants, or remain in low enough concentrations that there's no measurable...

I don't know anything about mead (thus the lurking in the mead forum, thinking about doing one soon, or eventually, at least) but to anticipate what the more experienced would say: Take a hydro reading, airlock is not an indicator of fermentation activity, just air movement, which can happen...

Does graff go well with popkins? Should I take an astin or two after a couple pints of it? Do you think Lud has any LHBS left? :D And for the super nerds: Nozz-a-la Check out their contact info, I was confused until I saw the address, then I knew what I was dealing with. :rockin: I...

Oh, c'mon, it should remind you of your childhood, didn't you ever play with these: Also, it doesn't really taste like cork (or balsa for that matter), its a more of a dank aroma (and not the good dank ;) )

Here are some other quality corkless wines ;) :ban: BumWine.com

I know a (commercial) winemaker who has been using and pushing for more use of screw caps, he swears by them, uses them on all of his whites. In the last few years i think he has been doing some aging experiments with corked and screw caps on the reds. I haven't heard any results (it's a...

Cork taint affects about 3-5% of wines, some people say more. It comes from a fungus as stated, specifically the cork absorbs trichloroanisole (TCA) from the mold and it gets into the wine. People describe it like wet newspaper or damp dank sort of aroma, and it can be detected even in tiny...

Having been to Denmark, yeah, everything is really expensive, taxes are insanely high, it's socialist, so I think that is pretty much why. A cheap beer (light domestic) at a restaurant i think was like 4 or 5 dollars when I was there (granted, the Krone-dollar exchange is probably slightly...

70* should be fine, give it another week or two and... RDWHAHB, or any brew for that matter ;)

My first and only batch (about to start a second, though I may cut the sugar addition in half for a more mellow drink) started with the farts after about a week or so I think but they did last for some time. For me it was a steady smell that lasted for some time but wasn't really really bad...

From what i've been told isinglass should not have that bad smell. If it smells fishy or stinky then it's not of the highest quality or it has been stored improperly. Also, it's the lining of the swim bladder, not stomach ;P

It won't kill you, but it probably won't exactly taste wonderful. Bread yeast usually gets kind of nasty, doesn't stay on the bottom very well, though it's still used by some. Try getting some actual wine or ale yeast for later attempts, and stay out of trouble with the RA ;)

" Ounce for ounce, cane sugar generates a bit more carbon dioxide than corn sugar, and both pure sugars carbonate more than malt extract, so you will need to take that into account." -John Palmer HowtoBrew.com Either sugar should work fine for carbing, the cane sugar, according to most...

Oh, wow, i have been reading that as 1.01 this whole time. Yeah, if you are reading 1.1 there's a problem with your reading or the hydrometer :drunk:

Sorry, I meant, was it at 60, as opposed to still at 35 or 40 or whatever temp you cooled at (i guess most are calibrated at 60, i just didn't want to make any assumptions). But I supposed that temp difference still wouldn't have made that big of a difference. Correction charts look like the...

What temperature was the sample? If it was below your hydrometer's calibration temp, did you remember to subtract from the reading appropriately? I don't know that there is a technical requirement for what is considered to be the beginning of the aging process. I think that would depend...

Yeah, in California I had only had the regular Thompson Seedless and some wine grapes up until I was maybe 17. First time I ever had a Concord it freaked me out. Tastes like a jolly rancher. There's a lot more to it, technically: http://www.gemsinisrael.com/e_article000033155.htm "no...

If you've ever had four glasses of the stuff at Passover seder as a teenager you'd know why that's NOT a good thing. :tank: But like I said, to each his own.:mug: