Recent content by OGrav

now if I just had some EKG.. I'll try the light DME, thanks

nice pots, pretty sweet

how did this work out for you? Ever get it to drop, or did it clear in the bottle?

Thanks, Are the gravities on the side of the can inclusive of additives? I think so. Reading through a host of other recipes, it would have to be some pretty thick stuff to make that gravity on its own. I'm sure it will call for at least 1.5 lbs of additional malt. I think I'm going to try to...

A while back I picked up some beer making hardware, and with it came a can of malt extract "American Rice" from Premier Reserve Gold Label, probably former Blue Ribbon. The instructions are long gone, but I imagine it called for a corn sugar addition. The O.G. is listed at 1.036 to 1.040 with an...

So any update? It looked like things were progressing along nicely.

I was trying cinnamon in a cider; I found the same thing out, could cut that in half. I didn't have any stick so I made kind of like a cinnamon tea that I added. Ended up with with a cin/tannicflavor, not sure if I like the addition. Your wine looks great. So the cherry wasn't fermented?

If I didn't have a few carboys; I'd probably use them. They're lighter, cheaper,won't break as easily. Though being plastic, they also flex with all the problems that brings, harder to clean and get the smell out of, and easier to scratch. I'm sure the better bottle is "better" in all respects...

just checked out that site,about three or four hour drive from where I grew up. They have a big variety; looks like a good deal for the rhubarb. If I was there; I'd buy a blueberry, strawberry, the plum, a raspberry....probably a good thing I'm not there. Right close to Walton, there was a...

Thanks, I'll check that link out. You're right, there are about three or four different red/purple berry bushes around here, in Germany. I think the one's by the house might be the decorative type.

If it's fermenting; I'd leave it be, especially if you just added the nutrient and energizer. Your yeast should take it to 14/15%, though that's the upper range. This might take awhile and it's possible you're going to end up with some residual sugar. I did a blueberry wine with some KIV1116 a...

There are a lot of bushes around here with what I "think" are elderberries, but do they make a decorative version of them? I've never tasted a ripe elderberry; so I'm a little ignorant. Any good ways to identify them? Red/green/ gooseberry and currants I've got down. I hear they can leave a mess...

Thats good to know; I thought the steam would set the pear pectins almost irreversibly, though some yeast/pectase probably attacks it better than others.I made a plum/apple wine a while back, and for a couple months, that was a soupy mess. But it settled out great; I encourage a little extra...

This probably could be moved to another topic; but with Oxyclean. I find it works great and rinses clean and odor free. I don't use much, though; about a teaspoon for a few gallons of hot water. I've been using some bottles here in Germany, the flip cap kind. They have a ring where they ride and...

is it set in concrete? looks heavy