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Greenguru

Member Since 10 Aug 2010
Offline Last Active Yesterday, 06:51 PM

Posts I've Made

In Topic: What was the last spicy meal you cooked?

16 February 2018 - 02:04 AM

GHOST SAUCE IN A CAN OF SARDINES IN TOMATO SAUCE 


In Topic: Sterilizing

14 February 2018 - 02:04 AM

MY SHARES,

 

I'M WASH AND STAR SAN HERE,THEN SPRAY AND GO, IF OUT OF STAR SAN...... I DO THE WASH AND  BLEACH BUCKET 24 HOURS THEN A 24 HOUR SOAK IN FRESH WATER AND PACK. 


In Topic: Any Way To Keep Indoor Plant Smaller

11 February 2018 - 06:56 PM

Small flower pots will restrict Growth 

 


In Topic: Concentrate wine mixed berry

03 February 2018 - 05:14 PM

 
Yeh bottle conditioning can be tricky sometimes. Especially if you haven't made a particular recipe before.
I haven't used the drops before but have herd mixed results. From bottle bombs to no carb or even takes a year to carb up. And your right many factors can contribute to poor results. Type of yeast, amount of yeast, health of yeast, conditioning temp, abv of the batch, etc. If I have left a batch to bulk age or clear up and want to carbonate when bottling, I will add a half to full packet of dry neutral/bottling yeast to be sure it will carbonate well in a timely manner. What is really tricky though, trying to bottle sweet sparkling wine/ciders. I just cheat now mostly and use a soda stream.

The yeast I use champagne yeast 1118 I think and in the lemonade it's a trick to get it rocking in the lemonade I just prestart in jar and I do try to let it play out for the sake of abv I will be bottling and try for carbonation in a 12 pack of this wine after it sits for a while . I racked it other day I started it in July of 2017 and racked it for first time and bottled two for cooking and my ghost sauce 5fd2ecd46f3d584886bcc839c1dbb474.jpg

In Topic: Concentrate wine mixed berry

03 February 2018 - 03:10 PM

I use beer bottles and wine bottles. No kegs. If I had the extra 250 I'd definitely invest in a kegging setup.
Yes bubbly but not like champagne. Just a light to moderate carbonation. Less than or the same as a beer depending on the style. The addition of the honey kinda blends cider and mead into different a category called a cyser. If you combine herbs and/or spices with honey as the primary fermentable you would have what is called a metheglin. I make a counter top version.
Chamomile(small handful) Ginger(2" or more if u like Ginger) into 1-2 cups boiling water for about 5min. Remove from heat, let stand till cool. Strain it into your 1 gallon fermenter(growler,bucket,jug,bottle,etc) add 1-3lbs of honey(depending on desired strength. I don't recommend much more for this recipe it'll get pretty strong) then top up w/ water cap and shake to mix. Add yeast(you can use almost any yeast here even bread yeast) after a few days of fermentation you can begin to consume. It's a cloudy yeasty sweet brew that I think is excellent. Good for an upset tummy(too many poppers lol) and a sleep aid after 2 glasses. You can also let it finish and clear before you drink it.

Wow that's cool I was just wondering how carbonated it got. I did a batch of hard lemonade and used new clear tabs in each bottle to carbonate the beer bottles of lemonade I only noticed a little carbonation after the sat for long time guess be cause I let the yeast play out of sugar and some yeast may have not made it to the bottling or the tabs are not as sugary as the honey best guess thanks GG