Recent content by kurtism

i made sake several months ago and it is almost all gone. it had a great grapefruit flavor to it. i used 20# traditional nikishi rice, steamed and treated with koji to turn the sugars fermentable far in advance of the introduction of the wyeast sake #9 yeast. I also added japanese hops...

while these complete set-ups are awesome, its just not in my budget. I have plans drawn up to turn parts I have at home into a press...just need the time to actually build it now... congrats on the purchase and let us know your yield increase

if it isn't growing in size and just floating there, it is likely pulp or perhaps some crap you missed in washing/sanitizing. as long as it isn't alive and growing, it is probably fine.

it is wrong that upon reading your post, i...just for a second...thought of mixing some gordon's or some cheap $15 vodka into a batch and bottling it in a wine bottle? this is what i'm going to do....i've got a 1/4 envelope of ec-1118 sitting in the fridge...i'll just give it a shot in one...

the ingredients are...as listed water hfcs (which i have successfully fermented with before...i.e. i made a small batch and added no sugar and still ended up with about a 4.5% beverage using store bought juice) pear juice from concentrate less that 2% of grape and blueberry concentrated juice...

Hi- Was at a friend's house who made me a drink with dark rum and some type of juice. It was good and I told them that the berry flavor might make a good wine. Apparently, they bought me six 96oz bottles of it for me to make a wine out of it. I have not seen it yet but its some non-descript...

doesn't welch's white grape concentrate have metabisulfite in it...doesn't that affect the fermentation process?

so....here is my issue. i don't like pumpkin or pumpkin pie. i do however enjoy flavored ales and have had a local microbrew pumpkin ale that was quite good. I think shipyard is somewhat bland as well. i will say this...while the brewmaster at the bar won't disclose any hints...i do taste...

i bottled a stout but never carbed it so when I decided to keg it, i siphoned it out of each bottle into the keg. i blasted the keg every 5 bottles with a bit of CO2. the only issue i had was that i wasn't able to get it all since i didn't want any of the sediment at the bottom of the bottles...

With all the guidance here and on other forums, I'm in the planning phase of taking apart my college mini fridge and a building a new insulated box to hold 3 corney kegs. though some of you make it seem so easy, i have to wonder about condensation issues. the mini fridge has a drip tray...

photoshop filters can be your friend...to make the picture of a real whale more inline with the theme of the label. with no other photographic elements on the label, the center image doesn't blend well.

sharpie ink comes off easily with 70% ethanol...fyi

i think it is a very weak and predictable theme. it would probably make a strong and striking label, but the names/theme aren't inspired. it may get old fast and you could get stuck having to follow a boring pattern. artemis' ale? athena's ale? apollo's ale? see...i'm bored already.

scale of 1-10....its a 2. try again please. this time, don't be so beholden to an image and look at how titles are overlaid on other labels.

Strawberry Fields of Dreams