Recent content by mrdillon5

The only luck i have had is the chardonnay from Alexanders

It has been bulk aged for 10 months, fermentation should be done. I don't want to get it hot enough to alter the taste of mead , just hot enough to properly seal the jar.

I thought it would be different, kind of a hillbilly moonshine look :)

I am going to bottle some of my prickly pear mead in mason jars. I am going to sterilize (boil in water) the jars and wait till they cool down, fill with mead and cap. Put filled jars back into boiling water. Say 10 minutes? Not sure of the time, any suggestions?

Wow! I didn't expect this much response. Thanks everyone. I guess I have to try them all. :)

I have a hankering for some Italian Red table wine. I have been brewing for a long time but it has been at least a decade ago that I made a kit wine. Any suggestions on choosing a kit that makes a good Italian red table wine?

Looking Good!

I put a drop of glycerin where the cork travels through the corker. To me it makes it easier to get the cork into the bottle.

Looking GOOD!

I love both!

Has anyone ever made one of these for home brewing? See http://vimeo.com/48223604 It is a clay pot lined with beeswax. I am going to try this.

Well, the stoppers keep popping off! Back to leaving the air locks in.

So now they are degassed and I dried them and everything is fine. Thanks all.

I have found that if I have two identical batches going and I bottle one of them, the bottled batch clears within a week (though their is more 'stuff' that settles out in the bottles). The un-bottled batch can go another two months before it clears like the bottled batch. I was hoping plugging...

One had a limp balloon on it and the other an airlock and no bubbles (at least in the time I watched it). I did not dry them off, I will give that a shot. Thanks.