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  1. Ryan S

    Blew up my office with 1 gal bottle bomb

    The surviving 4 gallons of this batch going into bottles :h These will be pasteurized / refrigerated more carefully
  2. Ryan S

    Blew up my office with 1 gal bottle bomb

    EC1118, stuck fermentation (I had let it sit for 4 weeks, no progress), still pretty sweet (SG 1.050 or so). Was still deciding what to do with it, stupidly put a cap on it to move it around and left it for a few days: moving the jug must have shaken it up enough to get it going again.
  3. Ryan S

    Blew up my office with 1 gal bottle bomb

    Oops. Glass embedded in the wall, dent in the fridge, this was intense, I'm glad it blew over night! https://photos.google.com/share/AF1QipN7GVx1iJPO9y4uI9YbJCakdrQfct4MF393h6rI4Qvo40Vtt_LdB-p-7-8X780FUw?key=R3ZWMGRsMU1lODZNQ2thTXVnbzVKa2NOd0tmd1p3 Defused the remaining few 12-ounce bottles...
  4. Ryan S

    How many gallons of Lon D's Skeeter Pee have been made?

    4060 + 10 = 4070 My Hydrometer paper slipped a LOT, so, the batch on the left (4 gallons in the bucket, 1 gallon in the carboy) has an extra pound of sugar, to be about 12% when it finishes. I'm planning on adding half a gallon of water 17 ounces of lemon juice to get it back to 10% abv...
  5. Ryan S

    Original Skeeter Pee Recipe

    Finished my first batch and bottled! 53 bottles, after giving most of it away / being drank by coworkers, I've got 10 left that I put labels on, I like how they turned out! =)
  6. Ryan S

    .992 and still bubbles...

    My only batch so far was still blooping the airlock even though the SG was 0.990, three weeks after I had pitched the yeast. I figured it was just off-gassing (despite my vigorous degassing efforts) so I just bottled it up, pasteurized it, and it all magically vanished from the work beer fridge...
  7. Ryan S

    Pasteurize SP instead of using stabilizers

    Pasturing went smooth, was easier than I expected, cool stuff!
  8. Ryan S

    Pasteurize SP instead of using stabilizers

    Nice! A lot of that went over my head. I agree, I don't think the internal bottle temperature makes it to 180 F, I think the intent is 140-160 for about 10 minutes, like you mentioned. I think a couple people have done what you did with the thermometer in the bottle (along with 5 other...
  9. Ryan S

    Pasteurize SP instead of using stabilizers

    Bottling pictures :D
  10. Ryan S

    Pasteurize SP instead of using stabilizers

    All bottled up, got 53 bottles out of it, the 15 or so (non-sparkling) bottles I put in the office fridge are already disappearing. Was nice to have coworkers to run the capper for me lol. I have a plastic bottle filled for carbonation checking, and a "control" bottle of sparkling water to...
  11. Ryan S

    Pasteurize SP instead of using stabilizers

    Nice! I'll try that. Thanks!
  12. Ryan S

    Pasteurize SP instead of using stabilizers

    Okay, so I see ThreeSheetsToTheWind saying this: So I guess that answers my question -- it should be fine! So I guess I'm just here to be proud of my pictures :) It's in my glass carboy now but I forgot my phone at home on Friday :D
  13. Ryan S

    Pasteurize SP instead of using stabilizers

    Hi! I have 5 gallons in secondary, tastes awesome so far. I made it at work with my coworkers, was a lot of fun. I've read a couple people complaining about the taste of k-meta and k-sorbate that the original SP recipe calls for, and I happened upon this thread...
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