Recent content by jakdaou

What if i am not really big into secondaries?(for a couple small maybe...? ridiculous reasons, but im sticking to them) Then should i put them in with primary, will this hurt fermentation, or should i preboil/heat all ingredients let cool then toss?

Justibone Quote: Originally Posted by jakdaou Next will be a homebrew take on the apple pie recipe with everclear(brewed of course, not buying everclear again)! Whoa, whoa, whoa. You make your own everclear? These are NOT distilling forums. Goodbye. I should have known...

Thinking of sticking to the edwort recipe for apfelwein with a few twist nothing major, quick two questions though, will cotes de blanc work? And if i toss in some cinamon sticks during pre-boil will it hold the cinamon flavor after bottling and into consumption? On a side note my cyser has...

Everything is going great now! Not to sound like a D@%K but earlier when stated that "i did everything by the books" i was being honest... Again not in a rude way am i saying that at all. I took yoop's and others recipes and tweeked to my liking and away i went. Guess i need to just be a little...

I think this is in the right place but if not it will get moved... If i achieve the fg im looking for on a wine/mead/beer/cider and the taste is bearable to excellent after primary fermentation and i decide to straight away bottle with pottasium s. what if any would be the big deal? I know all...

I did everything by the books, no preservative, super sterile with c-brite... just wondering why all my yeast still looks like it does in the package except its in the juice...? Is this normal will they start to work in a few days? If i want it to stay sweet with a high abv should i pull at a...

Just started a batch of white grape juice cider/wine today. One gallon tester bottle, the sg was 1.130 and i used yeast nutrient and about 1.5-2 lbs sugar. Everything room temp and the yeast was red star champagne pasteur. My question is the yeast seems to be suspended in the liquid and no...