Recent content by Paradoxnightmare

You can also bottle in beer bottles like I do and pasteurize at 190°F. You place your carbed bottles in the 190°F water and REMOVE FROM HEAT...let sit for ten minutes and you basically have a wine cooler that won't make you look like a sissy.

It looks almost exactly like a bottle of Voss spring water.

Faith Collapsing Font Here is where you can download that font. I am so glad you like it. The picture of it on the bottle is still wet but that is because I used egg whites as my glue. http://www.fontspace.com/nihilschiz/faith-collapsing

Here it is in action. Mosquito Mojito.

We drank almost all of my Skeeter Pee already. I supplied my brother's bachelor party and we polished off all but one beer bottle. I bottled them in beer bottles so I could let it carbonate and then pasteurize them. At 15% ABV it was a BIG hit.

I know that this is an old posting but for anyone who is interested in making a sparkling bottle of cider you can always bottle in beer bottles and pasteurize at 190*. You just put it in 190*F water…take the water off the heat…wait ten minutes…store. That is how I do my...

I figured it out last night. It is taking way longer than I would like, but I have just been basically racking through a tea strainer into pop bottles to remove the mint leaves. Then just adding sugar and a little water to the 2-liter and just pouring into a funnel for each beer bottle...

That is not to say you waited too long. That was just the way I believe it will work out best for me. Hopefully I didn't overdo it with the mint. Only time and sugar will tell.

I added mine at about 1.25. But I also want mine to sparkling and wanted to make sure it drew the flavor out before I was ready to bottle cos I will have to get it bottled ASAP.

Yes, I did. It is pretty fantastic, but at fifteen percent with almost no sugar in it, right now, it's basically rocket fuel. If I need more mint after back-sweetening I will add a little extract but I like the little bit of bitterness and depth of flavor I am getting from the real mint.

Unfortunately, the only day I am able to get to the LHBS is Sunday. And I totally blanked on the fact I was out of vessels otherwise I would have at least picked up a bucket. My grandpa is the one who has given most of my equipment. In fact I was about to buy a double lever corker. The night...

Indianapolis. Forgot to mention…the reason for my urgency is that I am trying to put the MojMo into beer bottles then pasteurize them to maintain carbonation and I don't want the yeast to starve before I can get my hooch sweet enough to drink and still carbonate itself.

My first venture into skeeter pee is right about 0% sugar and ready for back sweetening and bottling. Here comes the "oh, crap" moment. I am out out of vessels to rack this into to get rid of the muddled mint and add in one more bottle of Nellie and Joe's and a bunch of sugar to make it...

I have decided I will wait until secondary to add the mint. I tasted it just to be certain it is working well as it is and to be honest right now it tastes like the best limeade I have ever tasted!!!

When should I add the muddled mint to my Mojito Mosquito?