Search results

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...

I bottled my Black Forest kit today. It sure is an excellent early drinker! I fortified with E&S plain brandy. And I added dextrose. Wow. Best I've made so far. Have one in a box and gonna order another.

I would pour back to primary and add more EC-1118 and yeast nutrient, with a brew belt. I also wrap mine with a few towels and put the brew belt on a timer. One hour on, one hour off. Takes a minute to program it, but worth the time. Like SC said, it's probably not stuck yet, but close. That's...

Hey Tess. Mine is still in the bulk ageing booth. Lol I did add brandy, also sugar pack from a stubborn WE kit. WOW! Tastes so good already. Blows away the Choc Rasp kit. I'm about to start a double batch. I have some excess from the carbon that I put into the empty brandy bottle. I don't think...

Next time mix it in hot water, about 100-110 degrees. Mix it well and stir it in good. Do that for 3 days.

Hey Ricky. I added a bag of dextrose from a WE kit that did not turn out correctly. Not sure how big it is. I'm gonna order some more from George. I don't think it messes up anything, much. I figured all it can do is help. Mine is bulk ageing right now with brandy. Tastes awesome!! Good luck. I...