Recent content by WAG

Mine has been bulk aging. Goo a out in bottles this weekend.

Thanks Brian. Yes, I understand to not raise the lid much if any once the vicious fermenting slows down. I'll check it tomorrow.

I'm only 6 th day into primary fermentation. It was really foamy for 2 1/2 days, then the foam disappeared one day as I was pushing down the grape pack. Still slight fizzle, so I guess it's still percolating. Is this normal? The foam actually disappeared as I stirred it. I keep everything CLEAN...

Sorry. Not worth the trouble.

True dat Dawg. The choc rasp port is good, not near the trouble . Now, the Black Forest port is awesome! And easier! Gets my vote after 3 batches.

Hey Shep. I put my belt straight on the carboy. Never had any trouble in 2 yrs.

Send it to me.

Just be careful to not get too hot(85 and up). 75-79 would be ideal.

Thanks to all. No hard feelings.

You are correct sir.

My Christmas present from my best bud arrived today! Anybody make this? Tips? Tricks?

On carboy. Not in. On. Around.

I use brew belt in glass carboys also. Haven't had any problems.

After about 4-5 days into primary fermentation, the temp inside the fermenter will come down. That's when I start up the brew belt, blanket wrap, and timer. Works for me.

I've made this kit 3 times the first time it stuck, but tasted ok. Really sweet, but I like that. The 2nd one went smoothly! It's nestled in bottles maturing. The 3rd one went like the first. At that point I didn't care what I did, so I tried yeast nutrient, energizer, and EC-1118. Nothing. WE...