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  1. SVEN

    Other EC-1118 is a killer ...

    Do you add Fermx yeast nutrient along with the additional yeast you add half way through the primary?
  2. SVEN

    HELP! Need venison recipes!!!

    jswordy: The 2 attached recipes have satisfied my family and hunting buddies for 50 years. I think you will enjoy them as well. Best, Sven
  3. SVEN

    Hi from MN

    Välkommen from Eden Prairie, MN! Yust a great group of folks on da WMT forum, ya know!
  4. SVEN

    mouse in vinegar

    The other day I was reading an article in the online Swedish Newspaper, Svenska Dagbladet. The article spoke about a fascinating discovery in the northern reaches of the Bottenviken or the Bay of Bothnia, between Finland and Sweden. A group of archeologists had come across a remnant of an...
  5. SVEN

    Hi everyone,

    Hi Bob! Wow, quite a few folks from Minnesota! I am Sven and live in Eden Prairie. I make several apple wines, ciders and honey/apple-modified meads. I use Minnesota Harvest in Jordan, MN for all my juice. The contact there is Peter Water - GM. For the honey, I purchase from Forest Meadow...
  6. SVEN

    Hello from Minnesnowta!

    Jovimaple: Welcome! Very knowledgeable participants in the forum. Always something new to learn! If you have any wine in the garage, bring it in as it going down to a balmy -25F this evening. Sven (from Eden Prairie, MN)
  7. SVEN

    Demi john warmer viking mead

    True to BernardSmith's comments: Mead, and its variations, is a fermentation with global roots. BUT it is also true to say that the Viking culture pationately-embraced the aura about MEAD. See the attached for background. A brief discussion on Asgard, Odin and Valhalla: *Asgard is one of...
  8. SVEN

    Aging a mead

    Being from Minnesota, we do not have easy access to fresh grapes but we have a plethora of apple orchards and apiaries. As a result, most of my fermentations revolve around hard cider and mead. Completely agree with the previous threads here: A good mead gets increasing-better with...
  9. SVEN

    How to Calculate Wine ABV %

    Sorry if this is too technical. It is a serious character flaw I have. original specific gravity - final specific gravity (1.05*/0.8**) (100) = % ABV * = molar mass of ethanol/molar mass of carbon dioxide ** = density of ethanol
  10. SVEN

    How to Calculate Wine ABV %

    Sorry if this is too technical. It is a serious character flaw I have. :sh original specific gravity - final specific gravity (1.05*/0.8**) (100) = % ABV * = molar mass of ethanol/molar mass of carbon dioxide ** = density of ethanol
  11. SVEN

    Why does my mead taste horrible?

    Here is a basic formula for a 1 gallon carboy: Formula and Process Procedure: *Strained juice of 4 limes/lemons/oranges *1 whole orange peel from juiced orange *6 g coriander seeds *Water *1730 g Salimo wildflower honey *125 g brown sugar or maple syrup *5 g EC-1118 yeast *10 g Fermax yeast...
  12. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Plastic bottles....good idea. I will adopt 1 or 2 plastic 'control' bottles to assess the degree of CO2 generation. When the bottle becomes hard I will degassing it along with the rest of the snap-cap glass bottles.
  13. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Anxious to hear how your hard kombucha turns out-->ABV, pH, T.A. Thanks!
  14. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Water kefir grains....hmmmm. I have not explored the use of these. I believe they are used for producing carbonated, probiotic beverages. Will have to design an experiment for use in producing alcoholic beverages. I am quite immersed in high alcohol, 14-16% ABV, meads and ciders. Thanks for the...
  15. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Sounds interesting. I will start the experiment once my SCOBY has "matured"....another 3-4 weeks.
  16. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Thanks!!! Great website! Looking at the various acid strains it appears I WILL be making vinegar!!! Not good. (I will try to refrain from posting moronic questions in the future!) As you can see I am a kombucha neophyte. My grandkids were looking to me to synthesize something they could drink...
  17. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    I was looking only to extract the gelatinous SCOBY from the kombucha liquid. This would serve as the "Yeast" for my ciders and meads. Was interested in what different flavors it may impart when compared to my usual Lalvin EC-1118 yeast protocol.
  18. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    Excuse me. PREMIER ROUGE. Septenegarian fat/crippled fingers! ( and poor spell-checking skills!)
  19. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    I was exploring making kombucha primarily for its probiotic and organ-cleansing benefits. Being comprised of water, black tea, sugar and a SCOBY. (Symbiotic Culture Of Bacteria and Yeast). Has anyone tried inoculating their wine, mead or cider with a home-made (or store-bought) SCOBY? Some...
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