Search results

Hey, Folks, I think I've got a deal. If it falls through, I'll repost. Thanks to all of you. Blue

I think new that they are about $150 or so. Thanks for the note. Blue

Hey, folks, I have some all grain equipment that I picked up in a deal at a time when I thought I might get into it. I find I'm happy with the "lesser" processes and with wine making, so I'd like to get rid of the grain equipment. I have: 2 SS kegs with tops cut out, valves and one has a temp...

problem that is driving me nuts! Admittedly, I'm no expert, but I have brewed some good beers; however, all of a sudden I'm brewing crap. I guess I was sailing along fat and happy, and I guess lazy, not paying much attention, then all of a sudden I've brewed two batches of stuff that only I...

I've racked the original a couple of times now, and it seems to be tasting better...hot as the devil, but improving. It's been in the carboy about 5 months now and is clearing, but not clear. I'm planning on letting it set for a couple more months, then I may try some gelatin before bottling.

Thanks, folks, for the input. Think I'll keep it in bulk for 2 or 3 months, then bottle.

I made a 3 gallon batch of habaner & aji wine in Sept & plan to bottle in Aug, the use in Sept...12 months aging. Made it for cooking, but will surely try a glass. Got a taste a couple months ago when I racked it...HOT!!! I have high hopes for this one.

Hey, folks--I've got 5 gallons of apfelwein in a carboy that's been fermenting for almost exactly 6 months. I'm planning on holding it a year before tasting, but I'm curious about the timing of bottling. Is it ok to bottle now, or should I age it for 12 months in the carboy, then bottle...

particularly the larger volume batches of whites, but would like some help with the pros and cons of the various available filtering systems. Let's say I can pull together $200-$300...what systems would/do you recommend? I don't yet have a kegging/CO2 setup.

Here's a picture of the chili wine as of today...October 18th. Sorry about the quality of the shot, but it's my phone camera. Not clear at all, but a nice yellow-green coloring. 

I racked the first wine after a week into a 3 gallon carboy...ended up with a little over 2-1/2 gallons. I didn't put in enough water to make up for the full mass of the bag of chilis and raisins. I then made the second must of a bit over one gallons, thinking that I'd be better off to add it...

Thanks everyone...just the info I needed.

when bottling wines? I see different lengths and widths in the catalogs, but what's the story on how you choose? I will be using mostly 750ml bottles, but some larger and some smaller also. Additionally, what do you recommend regarding a corker? Assuming I can pull together $75 or so...

Yeah, right...suppose I'd drop in 4 or so pounds of sugar. Thanks. On second thought, think they could eat the bag and make something drinkable??

Sure, Pogo--here it is: 3 Gallon Aji & Jalapeno Wine: Ingredients 2 pints chilis--one each of Aji and Jalapeno 3 lbs golden raisins 6 lbs granulated sugar (normal household) 4 tsp acid blend 3 tsp pectic enzyme 1 tsp tannin 3 crushed campden tablets Montrachet (in a...

I make it a practice NEVER to say words out loud that have more than 4 (sometimes 5, but never more than one syllable) letters...that way, I only give the impression that I'm a fool when I talk.

I just today started fermenting a 3 gallon must of aji and jalapeno wine. The chilis and some chopped raisins are in a nylon bag. I've seen second wines mentioned, but have seen very little specific information on how to make "second" wines--I'd like to use the bagged stuff to make a 2 gallon...

I pitched a Nut Brown Ale a week ago with a White Labs liquid yeast (British Ale 005). My target OG was 1.054, but I was short with 1.044. Didn't know what to do at that point...cooled and in primary. Anyway, I figured the ABV would be a bit lower, but no big deal. I didn't make a...

I've made 4 extract brews, so I am clearly new to the "art". I've been reading various threads on this site for a couple of months, so I'm becoming familiar with the terminology, equipment, etc., but I would like to confirm my understandings regarding a couple of areas. 1. I understand that...

Is this a tough question??