Last Activity:01-17-2013 5:53 PM
1 Likes on 1 Posts
Posted in thread: Sparkling Skeeter Pee on 06-16-2013 at 04:40 PM
I can't tell the difference between the taste of sugar & xylosweet when its in this drink. Many
people like this recipe, but I quit making it & don't drink it anymore. The reason is because
my wife & ...
Posted in thread: Sparkling Skeeter Pee on 03-05-2011 at 08:46 AM
I know this is an old thread, but I did successfully carbonate skeeter pee, and wanted to
share. I took a lame 42 second video with my cell. Sorry it's sideways! made it just like
beer. I added XyloS...
Posted in thread: Can I use montmorency cherries? on 09-28-2010 at 02:12 PM
I used Lavlin 71-B. The reason is, cherry's dominate acid is malic acid, and 71-B is known to
lower the malic acid level. One small packet will be more than enough for the size you are
Posted in thread: Can I use montmorency cherries? on 09-28-2010 at 01:08 PM
Since you "revived" this post, I'll have to give a report:I ended up getting 62 pounds of
cherries off my 3 trees :br.I pitted, then froze for about a month. I added sugar to 1.085 SG,
then fermented ...
Posted in thread: SpGr on 09-24-2010 at 08:27 PM
Not exactly. You want to get the SG up to the desired level BEFORE you add the yeast. If you
let it work for a couple of days, then try to get the level up, you are not going to have an
Posted in thread: Norton (Cynthiana) vs. Chambourcin on 09-24-2010 at 12:24 PM
I was also told if you ferment Concord at 65-68ºF, it will not be as likely to develop the foxy
taste. I emptied my wine fridge, took out the shelves, and set the thermo at 67º for the
Posted in thread: Norton (Cynthiana) vs. Chambourcin on 09-24-2010 at 11:44 AM
10 days ago I started a 6 gallon batch of Chambourcin, grown locally. Yesterday I started
MaloLactic Fermentation on it, and added 4 oz of Med toast french oak. I will let the MLF go
for about 6 weeks...
Posted in thread: SpGr on 09-24-2010 at 11:28 AM
If you look at your hydrometer, an Original Specific Gravity of 1.076 gives you a Potential
Alcohol of about 10.25%. Take the starting potential alcohol number & subtract the final
potential alcohol n...
Posted in thread: 2010 indy competition on 08-24-2010 at 10:44 AM
Allen, Congrats.... Don't you think those medals are ugly?Honestly, I was a little dissapointed
when it wasn't round like every other wine comp medal I've seen.
Posted in thread: 2010 indy competition on 08-24-2010 at 10:27 AM
My second mead ever, my first competition ever.Double Gold, & Ametuer Honey Blend Wine Of The
Year!I didn't even thik I'd get a medal:)