Recent content by Jolly_Roger

I have a friend who works at one of the distilleries close to here and they make bourbon from grains. He says that they reuse the yeast over and over, not so much to save from buying more but because the yeast becomes acclimated to the grains in the recipe. The individual yeasties that like and...

If you search artisan distiller , or home distillation, you can find mountains of info... although most of those guys go for lower abv to start claiming better end product.. around 10% - 12% seems to be the norm.

There is wild yeasts everywhere, the reason we use cultivated yeasts is because we want it to overpower any "bad" wild yeast. The reason grapes are the number one wine ingredient is because they (grapes) have a coating of yeast already on them, but it differs from region to region, so by using...

if it don't taste too terrible you can marinate meat, mainly pork in it to tenderize it.

I do the weight watchers diet, try to stay just under my points, but when Iwant to drink I completely ignore the diet and drink what I want and still lose weight pretty quickly! It is more about fried greasy foods that I eat than drinking, I'm of the firm belief that if you take a bite of it and...

375 ml elderberry wine 4 cloves garlic pressed 1/3 cup lemon juice 1/2 cup worcestershire 2 Tbls soy sauce 1 tsp paprika 1 tsp marjoram 1 tsp thyme 3/4 cup sugar stir together and marinate roast for 24 hours in a non stick skillet saute untill just tender: 1 medium onion 1 bell pepper---I used...

I just bottled my 2010 elderberry batch which is my first elderberry, I will do some testing, but just wondering how you all drink it. Cold, room temp, with beef, chicken? anyone us it to cook good recipes with? Made mine with pure elderberry--3lb per gallon

Well, I've been busy and just getting back to my wine, figured patience would help it. It's been over a year now.... It still hasn't cleared, I racked it and there was a very small amount of settlings on bottom of the carboy, "the bottom wasn't nearly covered" maybe 1 tsp. I put a quart in the...

I think you'd get more taste from less pepper corns if you mashed/crushed them. I just bottled my last fall cider and had a 4 liter jug with 4 cut open serrano chilis in it, I added them after the first racking, then racked it off them in 3 months. It is great, the warmth doesnt hit till...

I made some elderberry last year that hasn't cleared yet... So I dont know, but I'll drink mine anyway if its any good! lol:dg

I added 1/4 tsp. in Febuary, I know most say to add every 3 months, but I was away working, then when I racked it I thought "man you gotta add k-meta" then bottled and corked them without it.:slp

Hi All, Well I just racked and bottled my apple wine. I had racked and stabilized it in Febuary. I forgot to add any k-meta when I bottled, anyone know how long it will last without it? Sure hate to pour it back out and add it now.

You can spray them with finishing laquer like they spray on pencil, or charcoal drawings to keep them from smearing and they wont fade or run.

The barrel staves are white oak, seasoned for about 2 years, they restack = shuffle them so different staves are on top of the stack, every so often, Then they are toasted= baked at different temps to bring different flavors out, then if charring is required they get them afire inside then...

Do you stabilize with K-sorbate and K-meta or anything?