Recent content by flyinpig

I'm with him...I have 5 gallons I made from my own pressed apples. Astringent was a good word.:confused:

So you put in sugar, water yeast then the lemon?

Made this as well, no additions beyond kit. Hit gravity right on.

In the Primary as of 2/5/14, highly anticipated as a few friends and I enjoy trying off the wall beers. We have had some smoked chipotle beers and they were good, trying to find a recipe for that now. I will let you know my weird taste buds opinion in about 6 weeks.

Made my first batch per directions except I added about 36 inches of cinnamon stick and used fresh pressed cider that I had pressed the night before. No added sugars. (I had poor record keeping when I made this batch :( )

And yes an invert sugar....:drunk:

after it works to about .998ish, I rack from bucket to carboy and add 1/2 tsp kmeta, 2 1/2 tsp sorbate and sometimes the sparkolloid, sometimes not. let it clear out in the carboy and then add about 6c of sugar (dissolved in a simple sugar), FG about 1.020. make sure it doesnt ferment again...

I haven't used the fining agent, it is about the same color. Maybe a tad more yellow. I have made 4 or 5 batches to great reviews, after it hits the secondary, I let it sit one to two weeks past fermentation then bottle.

Hate to give out a secret, but I mix 1/2 of a light beer with 1/4 glass of pee....a shandy....mmmmm, good!

I found that leaving the orange and lemon throughout, left it really orange and lemony....but still not bad.

Nice barrel, I want one too! So i let my SP go to long and it dropped to .985 before i added last nutrient and lemon juice. Whipped it good, but it has been very slow to take off again, it has built pressure but not rocking. Also I want to bottle carb, have been told to back sweeten and use...

Have my first batch in! I thought I had everything, but found I didn't have any nutrient, so I added a 1/2 tsp extra energizer. 1 packet of EC1118 and away it went. Do u guys see any problem with leaving in primary until moving to carboy or moving to another primary bucket before racking to a...

Sorry for being confusing. The eight pounds is what i was given, grapes in a box, we smashed them minus stems in fermenter. The 1.060 is the SG from the sample I drew after adding sugar (8 lbs) and water (18 qts) just prior to placing airlock. Tasted very grapey and sweet. airlocked and it...

Had another...but of course, I cant find it anywhere! On my list to pick up next time in town. Only yeast that was wild on the grapes. They came from a winery in Cleveland, and it was all my uncle had left. Not my primo choice but thought i wouldn't be out much. OG was 1.060. This is a 5 gal...

Originally took 8 lbs of concord grapes, mashed and placed in primary with 7 lbs sugar, agitated and airlocked. Wifes uncle makes all his wine this way, but uses a 3 gal carboy start to finish. Crap shoot on how it comes out, so I thought I would be more precise with it. Not wanting a dry wine...