Recent content by Hellnar

Sorry, I was out of town for a while. I didn't have time to check the website. athousand appologies.Actually, the mead was super strong. the sweetness hide the alcohol-ness. after 1 week, the alcohol start to smell and wow. it is strong

Hello everyone, I'm a newbie and i tried to make mead but after 1 month, it stop bubbling and when i tried it, it's very sweet and not high in alcohol. the first 2 week it bubbling like crazy but .... i used laalvin ec1118 and yeast nutrient but it still very weak. I used 3 lbs of honey for 1...

Thanks, the lid is not screwd tight. it's just loosely sitting on top. 1 bucket is too expensive. :D

I got crazy foaming again. :( this time I used extra sour ingredient like: lemon, tart cherry, Pomegranate, Mulberry, Calamansi, grape fruit and passion fruit to make one gallon. This one is the starter fluid without a little bit of everything boiled with around 30-35 raisin. :(( I dont' know...

HI Scooter. I'm not capping it for at least 3 more weeks cuz i'm planing to rack it again in 2 weeks and wait for 1 more week to see whether the bubbling still happen.

Hi Scooter, the single bottle picture is the milk wine. i put more honey in so that i can raise the abv up so that i can store longer. @Phil, try it and you may regret it. :D cuz i don't know all the spices they put into it

Thank you for the recipe Heather. <3 <3. and i didn't cap it. I tasted the original product, it's only 5-6%. i put more honey in so that i can raise the alcohol lvl up. Thank you all, <3

yey, it's done. my milk wine. tasted it, the alcohol maybe 5-6 %. I just put in more honey so the alcohol lvl rise up. nvm, the alcohol is starting to kick in. it doesn't taste that strong but now i'm dzzlly, well, ioa dunkl.

My so called wine has separated into two part no matter how hard i shake. :( Maybe it is ruined

Oh, thanks Dawg. I see, I dont have a hydrometer for i'm poor. hehe. just use 3 lb of sugar for 1 gallon and hope it turn out right. hehe

Aaah, That's why i got the volcano after 15'. i did some reading online and the lipid actual speed up the yeast multification. And btw, if the curb on top is mixed in again, would it ruin the batch? I read online and they say people keep the two together. I did mix in 2 lb of sugar and now, i...

Hello everyone, Sorry for the late reply. It was night time over at my place. I went to Tibet once and I tried their yak/ horse milk wine. They used some kind of berry big and red like cherry. I asked and the tour guild said it's some kind of herb that is hallucinogenic. So i used cherry...

Hi Dawg, It's a fresh batch. I read that I need to use starter so i make a cherry starter ( I boil cherry with water and light sugar) about 9 hours in advance. i then mix 1/2 galon of milk with 2 lb of sugar and shake it good. AFter that, I mixed in the starter and shake somemore. Somehow, after...

Hello every body, I'm a newbie here. please let it go of my mistake :tz :tz. But somehow i got a crazy fermantation like the picture below. is there anyway the batch is ruin? and should i put the airlock back on? because it flew off after 15'. Thank you