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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?

Not exactly fermented food, but I just used a bunch of raisins to back sweeten and give a slightly thicker mouthfeel to my wine. When I was done with them I sugared them and put them in the fridge. They are to say the least…they are delicious!

@wineforfun No I am just playing it by ear and fakin' it til I start makin' it. I used about eight pounds of sugar and two 16 oz bottles of Nellie and joes key west lime juice plus one tsp yeast energizer and two tsp yeast nutrient. I plan on adding two to three more bottles of lime depending on...

Got to the HBS and got my new yeast just a basic red star champagne yeast. About five hours later, when I checked it, it was sizzling. This baby is off and running. Now to decide when to add my mint leaves…what do you think guys? Primary? Or secondary?

And it turns out the yeast that I had is dead. I tried three packets. None of them ever bloomed. I knew they were old and that was a risk but the packet of red wine yeast which was even older turned out just fine. Still kinda surprised despite the fact that I knew that it was only a fluke that...

One of the general rules I learned as a chef. You can always add but you can never take it back out…of course, as I said, YOU CAN ALWAYS ADD. Double the batch, split to two carboys, add sugar to balance and add more of everything except grapefruit. But then, Oh no, you've got twice as...