Search results

No meds. I didn't think about the acid angle on this one and it's all bottled now. As for racking, I fermented in a 60l Speidel and let that rock&roll until .990. Then I siphoned it into the 6 and 5 and honestly, I don't recall which went first. I'm guessing the 6 since I generally want to...

I make a lot of regular SkeeterPee and half the time I get a great end product and the other half I get a drinkable product but it comes with a metallic after-taste. That's the only way I can describe it. I'm not using metal other than cooking the sugar at the end to add to the carboy in a...

I've got a pressured tank question with a wine makers twist. My 'adult lemonade' as I like to call it (SkeeterPee) seems to be a big hit and I rather enjoy it myself in beer bottles. I got this crazy idea to do a carbonated version of this to see if the end product would be like a bubbly...

I don't know exact numbers, but my gut tells me I give far more away than I consume. Like others have said, there's some real satisfaction when you bring something to a party or give away you created with your own skill and hands.

Thank you both! I'll look into those two options. ~m

A bit ago I tried a 32oz can of sweet cherry and one of tart cherry together in a batch, and followed the Dragons Blood recipe. The end product came out looking great, a very slight cherry flavor to the profile but it's thin, like drinking lightly flavored water. It goes over the tongue and...

Let me dig those up for you... I racked the snow cone syrup one this weekend and it's just thick. Both in viscosity AND taste. The lady friend said it's awesome. I wanted to spit it out. I "think" it's a heavy glycerin based sugar in some way because it's heavy across the tongue. I recall...

The Kool-Aid was, um... interesting. Horribly harsh for the first six months or so, then it mellowed out to be ok. My cotton candy sugar came out good after a few months. I'm assuming it will only get better with time. And the bubble gum snow cone syrup is just sitting there in clarification...

Has anyone tried the Brewsy wine or cider kit? Reading their site there's nothing spectacular which stands out about 'how' they are doing these kits. They list all their ingredients and they are standard things like yeast, “micronutrients”, bentonite, pectic enzyme, potassium bicarbonate and...

Well, I ordered the updated version (black/removable doo-dads) last night. Should be here in a couple days. Thank you.

I had no idea such a thing existed! Thank you!

Glad I found this thread... lol One of my first experiments was a coffee wine. Straight up Folgers. I need to see how that's coming along now that it's been in the bottle about a year. And then there was the Cherry Kool-Aid. That was interesting and drinkable. Lot of people liked it too...

What type of volume are you talking about with the keg/carbonate? I'm curious to give this a try but I know zero about kegs, CO2, fridges to hold it etc. Can one do a trial/small scale of like a gallon? ie: is there equipment to do such a thing?

Hey Dawg.... I've pretty much given up on kit wines, can't make a decent grape wine and have gravitated to fruity sweet wines lately. But my strawberry attempts still suck bad. Started out reading the "how to make wine" stuff, learned a TON here from everyone and have somewhat come to an...

Well, I like strawberry daiquiris and the lady likes pina' colada's so I figured why the heck not? :) I used a store brand strawberry daiquiri at the rate of one 10oz can per gallon plus I back sweetened at the rate of one cup sugar&one-half cup water per gallon. This certainly clouded up...

Thank you. My little 'experiment' went from a nominal 10.5%ABV to 11.8%ABV. That was a six gallon batch split into two three gallon experiments. One I used 3 cans strawberry daiquiri mix/3 cups invert sugar and 12.5oz 190 PGA. The other was the same but I used 3 cans of pina colada mix...

Thank you for the calculation explanation. I'm surprised the ABV doesn't go up much by adding the PGA. Then again, I really didn't know 'how' much it would go up either and in the big picture it's a small quantity to a large volume in my head. Yes - this has been stabilized with...

Yes, you are both correct! First off, I made a mistake in my original post. I said 25oz 190 EverClear in the carboy and it was only 12.5oz. (I split this between two flavors and a 750ml bottle is 25oz so each got half of that 750) I racked the SP off the gross lees from a 6gal carboy into...

I'll readily admit I'm not great at math and I searched a couple threads on this and got lost. So any help would be appreciated. I made a batch of SkeeterPee that came out at 10.5%ABV. SG 1.070 / FG .990 = 10.5% I racked off just shy of three gallons, added 30oz of a strawberry daiquiri mix...

So I'm getting tripped up on the "done and stabilized" part when you add the frozen concentrate.... Exactly "when" do I do that? I sort of read it like this: 1) Rack off gross lees, add k-meta/k-sorbate/sparkloid 2) Let settle for two weeks or until clear 3) Rack to a new clean carboy with the...