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None taken, I just have a compulsion to cover all my bases. Unfortunatly, sometimes twice.

Right now you have an ABV of 10.??% and D47 is capable of 15% but I don't think you will see 15% exactly, so I think there is still room for a little more time. I think adding nutrient and energizer at this stage would NOT be a bad idea seeing you might be able to sqeeze some more alcohol out...

Yes my OCD got the best of me and I repitched D47. I did it dry along with Nutrient and Energizer and I am back to airlock activity every 30 seconds. I think that I don't have a need to do it again. I am going to check the SG in a week to give it some time. I am hoping that this was the push...

:drunk: AGREED!

Yes JAOM is easy and cheap, but be creative. I changed my recipe and it can be found under JAOM revised. It is certainly easy and takes away all of the negative aspects about doing it the "ancient" way. Simplicity in design makes for a strong design. Yes I concure about the glass jug. They...

It looks like mold. But as a Biology Major and having some expirience in microbiology it would be advisable to chalk it up as a loss, sorry. I know there are some people that would say its ok and you'll be fine... First it is not 100%certain it is a mold. The picture is a little unclear, but...

Nothing like gettn drunk on something tasty for just pennies. Nice job.

From my cooking expirience the sugars are carmalizing which should come through in the final product. I think that the flavor would be much richer and probably, depending on the level of carmalization, nutty. This is really interesting and is making its way onto my short list of things to...

I tend to be a little paranoid about brewing. I have had 2 catestropic incidents when brewing. The first one was on a brown ale that didn't take the yeast I pitched, then I added more and and explosion ensued. I had a river of Wort running down the tile in my hallway finding its way to the...

I have played around with the idea of lightly carbonating the beer style. The problem is the unfermentables... It just seems like a to get the most from beverage kegging is the only logical option for carbonation. I don't have a keg, but i may invest in one if the taste will be enhanced by...

I did use a zester. It is a microplane zester and it zests effortlessly. I do a fair amount of cooking thats why I have one. You can buy cheap zesters though around 4-5 bucks. A microplane runs about 20 and you can find them at Macys. To be honest the dried cherries was a fluke... I had...

For almost a week I had good fermentation off a D47 yeast starter. Now I have little air lock activity. When I swirl the bucket I get a little action that lasts a few minutes, but then returns to the slow state. I am thinking about pitching D47 again, and a little nutrient+energizer to get...

I wanted to take the best of both worlds on this one. From what I have gathered... The pith is a hard thing to deal with, so OMITTED. Instead of raisins I used Dried Cherries. Also, to prevent oversweetness I used 3lbs of honey to the 3.5lbs. The recipe looks like. 3lbs Honey The zest of...

I am still researching this matter. I am trying to make sure I have all my bases covered going into uncharted waters and all. I will say that I have decided to brew both Lemonade and Tea at the same time. Now I am working on adding light malt and sugars to a certain SG. If time and money...

I have heard of this drink, but brewing it up myself is more fun. I am not trying to reinvent the wheel here, but this drink is something that seems fun and delicious... Now to back sweetening with Lemonade, thats using your noggin. I imagined this drink brewing with the lemonade in it, but...

I have a tendancy (at first) to go big with the ABV. I don't know why its just my instinct that and this recipe is the hybrid of two wine recipes. I think you're right though about drinking it like a beer, deffinetly more enjoyable. I have expirience with Nottinhams Ale Yeast and would be...

Thinking the yeast needs to be a sweeter variety any thoughts?

There are 2 recipes that I borrowed from this forum. I am no expert but I think this recipe would work. Arnold Palmer Recipe 6 Cans Frozen Lemonade Concentrate in 2.5 Gallons H2O 2.5 Gallons Arizona Iced Tea Unsweetened 1 lb Extra Dry Malt Extract 2 Lemons Juice & Zest 5 tsp Yeast...

Have you ever had an Arnold Palmer Iced Tea/Lemonade... Well they are delicious. I ran across the Hard Lemonade and the Hard Iced Tea recipe and I am going to try and formulate a combination of both and make a Hard Arnold Palmer. I would like to hear any imput, ideas, or recipes you think...

I have made 2 versions of niagra and concord. One with 2 cans concentrate and the other with 1 can. I must say that the white niagra is by far superior, and the 2 can version is tastier than the 1. It is not an award winning wine you're right... but its cheap easy and can produce something...