Search results

I have a DB question... I only have 2 5gallon carboys so I used the DD DB recipe exactly to make 6 gallons to put 3/4 gallon away for back sweetening and so that after racking ill have some for topping. I have the 3/4 gal in a refrigerator and was wondering if I should be letting it clear some...

I infused it with 16oz blue raspberry vodka that has 3 lemons worth of zest (sat for 3 1/2 weeks). Other than that its all SP! I thought about a "deposit fee" but not til I get em all hooked. "Corner the market, raise the price. Basic economics." - Walt White hahaha

Official Bearded Man Skeeter Juice labels!

Yay that what mine looks like! Phew I was worried I had a lot of that foamy stuff. I used the 71B1122 based on DD's yeast comparison. The temp got up to 90° inside though and I moved it to the evap cooler. Hope that didn't hurt it. It should be mid 70's in there this morning.

Thank you cedarswamp!! That was really interesting!

Patients! IMO...

Ok so I was under the impression that a demijohn was just a European name for a carboy... so whats the difference?? If they are indeed 2 separate things.

Wow. Thats a lot of drinking to do!

Just curious but wouldn't you break it up into 5 gal carboys after the ferment was done?

Ditto that! I have a 3 gallon apricot and a 1 gallon apple still aging. I've kept my mind off them with skeeter pee and, as of today, DB. I too love fermenting stuff.

My lady and I mix mango orange juice with Barefoot Sweet red wine and we call it breakfast wine. I think DB will be replacing the store bought. And I will ABSOLUTELY be making an orange juice based DB now! I seriously love the versatility of this wine. I have a list of "to make" and 9 of 11 are...

Just started my first DB! I honestly just want to drink it now. Had to do multiple taste "tests" to be sure it was right. So goooood!!! I'm hoping for a quick ferment so in 2 weeks I can serve some at the party were having. I won't push it but I'll be making sure the conditions are as perfect...

I'll have to look that up. I know I've seen it referenced here a few times but I'm not familiar with it.

After will be fine. Just dont want to do it after ferment starts. The longer the pectic sits the more it helps so if you can wait it won't hurt.

Hmmm... so post ferment that may be good. Probably be a b**ch to clear tho haha!

Looking at Comstock brand canned fruits and the only "unnatural" ingredients are Erythorbic Acid (used to preserve color) and modified food starch. I looked up Erythorbic acid here: https://en.wikipedia.org/wiki/Erythorbic_acid and it looks fairly harmless to wine making but my real question...

If I wanted to find some place to find carboys, besides craigslist, where would I want to start looking? I have a 24/7 search running on CL to notify me as soon as someone posts but usually they are "antique water bottles" for $45-100. New carboys from the LHBS are $35-45. I was thinking that...

I think they came to <1/16th tsp per gallon.

It has a touch of VA smell but it isn't in the taste. Its tart to start but is fruity and sweet at the end. I like it and the girl does too. I think in a month it will be outstanding!

Success!! Bottled my first batch! It's a blue raspberry (infused with lemon zest) skeeter. Six 750's (gifts) and three 1.5's (for muhself).