Recent content by jhoson

Have any one tried this wine using Bourbon mango pulp? I have two bourbon mango trees (32 and 30 years old) in my backyard and I am getting so much mangos that I don't know what to do with then (maybe a wine :P ). How long can I refrigerate the mango pulp? (since I don't have all the wine...

Do a Bug Juice label for it when bottling :rockin:

Will keep that in mind next time I do a batch!!! My JAOM was brewed during summer; and where I live (countryside in Brazil ) the temp during summer normally is around 96°F even going to 107°F on extremely hot days. Maybe a swamp cooler will do the job :fro:

Oh boy, 2 year old JAOM is freaking delicious. By first year i was like "i don't like how it tastes, wont ever again do this mead again". Fast forward to yesterday , opened a 2 year bottle to show some friends what is mead. And WOW, the taste changed completely, will try to find a better...

Tanks for the reply's. Will order all the stuff needed and do an 5 gal batch :tank:

Really want to give a shot at skeeter pee, but I cant find Powdered tannin's in my country (Brazil ). Can I change it for Black Tea since its a tannin source? (another substitute? If there's please tell me )

The taste wasn't so bad, had a little bready yeast flavor. With a strong pineapple at the end, but almost no sweetness to be found. A little hot, but not like a baby mead :D Siphoned it to another Jug. Was going to bottle and pasteurize today (was out of bottles), but when I took out the...

So, after straining I left to ferment for more 2-3 days. But I completely forgot it on my garage, just found it today. Fermented very dry, there's almost no sweetness from the piloncello anymore :o. Can I back sweeten it with more piloncello diluted in very little water?

Thank you guys for the info. Since its something really cheap to brew will start another batch this weekend using only skin/core (1.2 pounds piloncello 2.50U$+ large pineapple 2U$+ spices 1U$. It's the cheapest brew I ever seen )

Started a Tepache 3 days ago, was not aware of this thread. Used the whole fruit; since I haven't got myself a hydrometer yet will let fruit in for 4 days, strain and let it fermenting for 1 more week. Now comes my fear, is there any problem with using the whole fruit?

How the mead will taste with infection.

Tons off info about wine making: http://winemaking.jackkeller.net/ Specific link about Acidity in Wines: http://winemaking.jackkeller.net/acid.asp

Seems to be just yeast going over the fruits and eating it. You can open the carboy and gently push down the fruits too. (Making sure to sanitize what will be used to punch down the cap) Would say, rack when the fruits drop. Will be very clear and most sediment will be in the bottom making...

Since you have a lot of apples, why don't you give a shot at Apfelwein too ? https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

Since a question about corks was raised, it got me curious. How much "life time" does a unused cork in the open bag have? Even better, is there a way to prolong this? A right way to store it and such?