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Heh, well, I have the patience... somewhat. But the experience is lacking. To say I'm green would be an understatement lol. Anyhoot. SG was 1.095 before I pitched the yeast. Tonight it is at 1.020-1.015ish. Bubbles make it hard to read lol. I'm just paranoid about letting it get oxidized...

I have about 3 more days left in my primary, and then the recipe calls for siphoning into the secondary and air-locking. Should I add a crushed campden tablet before racking? Also, if I measure before racking to the secondary, should I expect the SG to be at 990'ish, or still a bit higher at...

Some people eat raw cookie dough... 'nuff said lol

I'm 35, and I'm with Wade on this lol. Mostly hard stuff. A lot of the classic Metal like Ozzy/Sabbath, Cooper, Motley Crew. Plus I'm liking the new goth type metal like Evenesance, Lacuna Coil etc. I'll also enjoy pretty much anything from Classical to oldies pop rock, but no country lol

I drink wayyy too much... tea. I mean, I go through about 10-12 cups of tea a day lol. Wine however, I will go through a bottle or two per month at the most. Depends if someone comes over, or if wifey is feeling like drinking with me :) I don't like drinking alone lol

LoL... Stop choosing A... he gave the answer it's E :)

I'm gonna go with C. You can never go wrong with C. ;)

Ok, just had to post... my 1gal batch of Anise/Potato has now been in the primary for 24hrs. When I opened it up to stir this morning, is smelled so good. Hints of citrus and ginger with a nice faint spice of anise. Gave it a quick stir and it sounded like pepsi fizzing. I'm guessing that'd be...

At least a cup, maybe a bit more. Batch started as 1Gal + sugar so maybe 1Gal.24oz if I go by Jack Keller's chart (http://winemaking.jackkeller.net/hydrom.asp). He calls for 2 1/2lbs of sugar to 1Gal of potato water which would come to 1.095 or so. Maybe I just boiled off too much water to start...

Ok ty. I added water to bring it down to 1090. Will adding all this water thin out the flavour of the finished wine? I had to add about 1 cup to a 1 gallon batch to bring it down this far.

Following the potato/anise recipe that I posted to the recipe section, and the batch just cooled to 70, so I put the pectic enzyme and yeast nutrient. I took an SG measurement, and it's 1102. Is this too high? If so, can I just add some water to the batch to reduce the SG before I drop the yeast...

Hi all. Just getting ready to start my 1st home batch. It's a 1 gallon recipe, but all my primaries are 6.5Gal. Is it ok to do the 1st 10 days of a 1gal batch in a larger primary? Also, should I snap-lid and air-lock the 1st stage of fermentation? Or only worry about air-locking after racking to...

Holy moly!!! :<:< I'll definitely keep this in mind come next summer.. we hate the wasps around here. And with a berry patch in the garden, they get rather plentiful lol

I'm thinking of making this wine over the weekend, but wanted to get input from the gurus on this site before trying. Anything I need to know or adjustments I should make before starting? <Credit to Jack Keller for the recipe> Anise Wine (Potato-Based) * 5 lbs potatoes * 2½ lbs...

The better question is... which part of those answers 'is' the rootstock info :)

Dollarama in Kemptville. If you want, I can pick some up for you (if they still have any). I plan to stop in this weekend.

Likely because she's wandering around the garden in pink socks lol

Today... I pick up the new laundry sink and faucet and filtration system I'm installing in my little section of the basement which will serve as my brewing base ;) Pipes already installed last weekend. This weekend I pick up a new kit to be my first home-based brew!! WooT! Not sure what I'm...

It's spam... probly something about gold for money like the name says... On topic, I picked up a bunch of these at the local dollar store. They come in packs of 50, with a dry erase marker. Green grapes on one side, red on the other :) Sorry couldn't find a bigger pic, but you get the idea.

And... the 3 D's... Drink Drank Drunk *hic*