Search results

I sat it on 2 ounces in secondary to avoid blow off of aromas and flavors - I don't have my notes for it, but I think it sat for 5 days on the flowers. Hindsight 20/20, I think the fault was in my source - I got it from a supplier I'd never used before that managed to stay in operation during...

I've never had good experience with dried elderflowers - it takes on an unpleasant vegetal, rather than floral, quality

Lots of good resources from everyone, thank you

Maybe - i was thinking that dealing with small hobbyists might be the only practical way for some of us to get ingredients though; e.g., if someone in Vermont wanted 5 pounds of fresh prickly pear fruit from Arizona, there aren't many options. I know for me, I hear people on various podcasts...

Not sure if this is the right section for this, but wanted to pitch an idea of trying to do an ingredient exchange? I know that there are many ingredients that some of us are interested in that may be common and affordable in one area, but rare and expensive elsewhere, so I thought it would be...

So i just got a message back from the manufacturer claiming that the system cannot force carbonate, despite their amazon shop specifically stating it can be used to force carbonate. Will probably try to return the item and go with a system from my local brew supply store, and just get a CO2...

Everyone who has tried using a soda stream is very adamant that you should NOT use them to carbonate alcoholic beverages, and they now specifically state not to use it for anything other than water

I've only had one bottle bomb - was confident fermentation was done after 2.5 months. bottled it up and stashed it in my office closet. Blew in the middle of the night and woke us up; knew immediately what it was, though - luckily it was just one 750ml bottle. Now i am very adamant about...

If you KNOW your wine is potentially contaminated, taking 2 minute to dose it with Kmeta is hardly an issue

I actually just received one for my birthday. Easy to use, and looks good, but the carbonation is unimpressive - drinks seem flat before i finish a glass. Maybe I just need to learn to use it better... It takes most of 1 cartridge to carbonate over 2-3 days, rolling it back and forth for a...

I would do 1-2 oz of hibiscus per gallon, cold-steeped for 24 hours in secondary

as a matter of fact, the primary bacteria in a fruit fly's stomach for metabolism is acetobacter (nevermind whatever it was crawling all over during its life) - so i would definitely hit it with K-meta, sooner the better

A local vinter has started utilizing hybrid barrels, composed of oak staves and acacia heads, and it seems to be a growing trend, at least here - could be an interesting experiment to play around with 'blending' woods, like one would the ingredients of the wine itself

I've started collecting samples and running bench tests to do just that: my findings so far (not complete yet)... Species & Tasting Notes: Acacia: Apple: Apricot: Birch (Yellow): Toffee, butterscotch, marshmallow, croissant, honey, light root beer, light wintergreen, woodsy...

aging on wood also adds glycerol, Chestnut and Ash having a relatively higher concentrations

Wanted to get a reading on peoples' preferred method to crafting pyments, and why...

Another potentially good option to balance this out would be to fortify it - Given your sugar profile, bourbon could compliment it well; perhaps hit it with some vanilla beans, as well. could make for an interesting dessert mead

Have any of you experimented with intentionally oxidative wines? Do you know of any data on controlling the process? I have yet to experience an intentionally oxidative wine, but I have had wines that i actually enjoyed more after they had been uncorked a day or two, so I feel the practice is...

Another thing to consider is that, if left too long, the LAB will begin metabolize the diacetyl

Optimal wasn't the right word choice - more like an industry standard typical bracketed range