Recent content by Underboss

I used the 1 2 3 rule and the beer was very clear. I will use this method from now own.

LOL...I was okay kidding as well. Please don't drink andworkout. You would most likely end up hurting yourself.

Did younot know thatscientific studieshave foundnew strains that can help maximize the potential for the ultimate workout? If you have 1 glass of wine (red or white) before your workout and 2 just after;your body burns twice as much fat and calories. It provides you with more energy during your...

Wife and I go through about 5 bottles each a week. I lost 105lbs 3 years ago. Didn't cut back on wine but started watching what I ate and started working out. I went from 250 to 145. It took me about 13 months. 3 years later I'm still at 150lbs. Don't know if I could give up my wine with dinner.

Hey Trashy I watched "Bottle Shock" last night. I really enjoyed it. I had not heard of it before this post. Thanks.

Thanks. I have a AJ Barolo, AJ Red Zinfandel, and a AJ Amarone bulk aging too. Maybe someday I'll have a collection like you guys.

Thanks Jim. That a lot of very good information. I'm really looking forward to starting it now. I have no issues with letitng a wine age so I'll give it 2 years before I open the first bottle. I always bulk age 6-8 months. Have up to a year before. I just got 12 cases of wine bottles yesterday...

Last week I ordered 3 new 6gal carboys from George. Which now brings me up to eight 6gal andfour four 5gal. so this week I needed some juice to fill them. This week I placed and order with George and tomorrow I willbe getting4 new kits. The kits are the AJ Montepulciano, AJ Sangiovese, NV Pinot...

This is my 4th beer kit. I have only been putting them in the primary for two weeks and then bottling. This worked well for my first two kits of stout but when I did a IPA it didn't clear as well as I would have liked so this time I'm doing a bitter and wanted to see if following the 1,2,3 rule...

I have beer in secondary fermentation and wanted to know should I keep a towel around it to keep out the light?Should this be donelike with wines or is it not sensitive to light?

I gave it 3 months. But from what I understand you can be drinking it in about 35 days.

I didn't back sweeten mine. I thought it was just off dry. It was much better than I thought it would have been. I will be making another batch this weekend. I made the niagaraas well asthe concord. Both are pretty good but think I like the concord best.

How do people drink this wine? I made a batch and it turned out fine but I liked it best served cold. I just wanted to know how most people drink it (meaning what temp?).

Thanks guys. Sound like I will just stick with the antibacterial soap. I was just hoping for a cheap easy way out.

I love to cook and I love pizza. So I love to cook pizza. So, my question is do you think it would be okay to use potassium metabisulfite to sanitize my marble island top. I just want to make sure that it would not dull the surface.