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    Ty520 replied to the thread Brewing with Chocolate.
    Cocoa powder, dutched or regular, is about 75% solids, 25% butter fat. I am not a chemist, but I hypothesize that since cocoa butter's...
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    Ty520 replied to the thread Brewing with Chocolate.
    Just as an fyi nerd fact: Dutch process cocoa powder is washed in a alkaline solution to give it a neutral ph. As a result, it has a...
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    Ty520 replied to the thread Original Skeeter Pee Recipe.
    I have been very eager to try this, but with honey, but I have heard skeeter pee is finicky and can turn out not so great. Some have...
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    Oh i agree, just pointing out that you can achieve a palatable,balanced wine on the other end of the abv and sweetness spectrum. Also...
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    In my opinion, high alcohol, high sweetness and more intense flavors and richness can work well to balance each other out when all are...
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    Rose is a very very overpowering flavor. Not sure you'd get much body out of it before it becomes too strong. Maybe supplement with...
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    One thing i've learned about the psychology of wine tasting is that you can easily influence perception of taste by simply suggesting a...
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    yeah, i've done a couple bochet meads of various carmelization. it is very distinctive - tricky to get really dark toasty notes without...
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    Ty520 replied to the thread Vanilla beans - how to use?.
    Also consider using rum or bourbon - maybe not necessarily for this wine, but others in the future. They can lend some pretty wonderful...
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    We just had a Counoise that had wonderful, amazing toasted marshmallow aromas and flavors. I was wondering if anyone knows what imparts...
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    Ty520 replied to the thread Vanilla beans - how to use?.
    I would suggest more than the 1/8 of a bean. Whenever I add vanilla to my meads,I typically do 1 bean per gallon for 2 months to make it...
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    Ty520 replied to the thread Brewing with Chocolate.
    I just wrapped up a mead that sat on nibs. The oils need a couple years to break down and smooth out, but I was pleasantly surprised by...
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    Ty520 replied to the thread Chocolate mead.
    1 oz cocoa and 1 ounce nibs per gallon
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    Ty520 replied to the thread Chocolate mead.
    Haven't tried chocolate malt in a mead yet, but I would also recommend using Belgian candi syrup. I used some in a recent batch and it...
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    Ty520 replied to the thread Chocolate mead.
    I just racked a chocolate mead. I gently stirred in 1 ounce dutched cocoa powder, and sat it on 1 ounce of nibs for a month. use the...
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