Recent content by wayned10

Thanks for the update, I'm interested to see how it finishes up. Also, are you keeping your equipment separate now with the lambic yeast? That could cross contaminate any future brews.

I would say it is necessary, the stronger yeast always takes control and would probably consume all the sugars before the Iambic could do it's job. I've yet to have an off flavor with proper aging.

I swear I replied to this the other day, I guess the mobile app doesn't like me to comment. Great to hear from someone in the Tampa area! I actually haven't had a moment to make this yet, with all of the competitions and festivals it's been a busy season, but I already have the honey on hand and...

I use regular 12oz amber bottles without any issues, and I would never store them in a garage or anyplace that the temp would get above 75, this goes for beer as well since it makes the yeast really active. I love EC 1118 for my Applewine but lately I've switched over to a beer yeast so I can...

I sanitize everything, save some StarSan in a gallon jug and fill a spray bottle so it's always on hand.

I regularly bottle my version of this without any issues, after primary I rack to secondary for 3-4 weeks to ensure all activity is done. This leaves it slightly carbonated, simply small bubbles and no chance of bombs. With that being said, I store all my bottles in a cool part of the house...

I've been following this thread for a bit and I just started working on the recipe. I think the recipe given is sound, definitely the hops and lambic yeast 3278, which I may drop the other yeast and just do one fermentation to simplify it. Honestly, I've found the best way to experiment with a...

Sign me up!

Has anyone managed to reproduce this? I just had my first Southern Pecan and I have to make it!

I bottled mine on October 1st, it made it down to 1.032, so I have 4 wine bottles at 13% and 2 bottles at 15% abv. This stuff tastes pretty hot, but a good flavor so far, definitely should be ready to enjoy for the holidays. I'm also in the experimental stage of a pumpkin cyser, I used the...

Great, thank you for the info, I was starting to get worried I was on my own! The OG was 1.150, I put the sample in the freezer to bring it down to my hydrometer calibrated temp. The yeast I am using was washed from a recently finished batch of simple cider, it's OG was 1.145 and stopped around...

Well I went ahead and made this cyser last night, smells really great, so hopefully it turns out good. I used 6oz Libby's canned pumpkin with ½tsp of pumpkin pie seasoning (baked for 15 minutes at 350 degrees), ¾ gallon of 100% apple juice, 2lbs 8oz of honey, 8oz of light brown sugar, and ½tsp...

I plan to make a 1 gallon Pumpkin Cyser tonight and wanted a little input. I will be using 1 gallon of apple juice, 2½lbs of honey, 1-2 cups of brown sugar, pumpkin pie spice and a can of Libby's Pumpkin filling. My main questions would be: How much of the can should I use and how much...

I'm new to mead making, so I was just thinking about the 3lbs per gallon of honey required for that. It is good to know I can make a batch with less honey and it may be drinkable sooner with lower alcohol. I will get a nice batch of this going with 6lbs of some orange blossom honey, since that...

That's awesome, thank you for the info! I have an empty 6 gallon glass carboy that this could be perfect for, hopefully all goes well. As for the honey, will 5.5lbs of wildflower be the best for this or could I substitute orange blossom? And would using more honey here bump up the alcohol a bit?