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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Greenguru

Member Since 10 Aug 2010
Offline Last Active Nov 15 2017 07:24 AM

#1504651 Spicy pumpkin wine

Posted by Greenguru on 12 November 2017 - 11:21 AM

This part of gallon I cold crashed and got ready by the Halloween pumpkin carving party turned out pretty good though the other 5 gallons still in the car boy487fee8425cfb13814a4c755d6f7c992.jpg


#1497927 Red flags of "newbie" seed scammers on THP

Posted by Greenguru on 11 October 2017 - 12:56 PM

Sharing is fun ,

most times the seeds are miss handled or just not worth the time, it is also important to know the method/process that the seeds are saved and are not miss handled and or stored correct 




#1497372 Genetikx pepper sauce

Posted by Greenguru on 08 October 2017 - 11:04 PM

AWESOME POINT,

   

          pulling from freezer reminds me of watching them grow 




#1497371 I grow peppers -- wanna make complex hot sauce

Posted by Greenguru on 08 October 2017 - 10:58 PM

http://thehotpepper....ng-peppers-101/




#1494963 Any Hard Cider Guys on Here

Posted by Greenguru on 29 September 2017 - 02:17 PM

For my two cents, I've been brewing for 20 years at this point and the two most requested items are still my hard ciders and metheglins (spiced mead).  Folks love a properly spiced brew.  I've gone through a number of different yeasts over the years, but I still find myself coming back to Nottingham consistently for my ciders.  If you make a starter, that stuff goes HARD (bring a blowoff tube kind of hard) and produces a great result.  It comes out a lot cleaner on the taste than many of the other standby yeasts and it's a beast in terms of fermentation speed.
 
(Edit:  Best protip in the cider game is to carb with concentrate if you bottle.  In the unfortunate event that your yeast craps out before fully carbing, you'll be left with a great additional flavor and sweetness as opposed to the "ugh...corn sugar" flavor you might get otherwise.  If you keg, no worries; but if you bottle carb just use 1 can of [pick your juice] concentrate per 5 gallons for pretty optimal results.)
 
 
It's short for Brettanomyces, which is a yeast that occurs naturally on the skins of fruit.  You don't want it in wine, but it's great in beer.  It was traditionally considered a wine contaminant, but it was somewhat naturally occurring in the crappy farmhouse ales people were forced to supply to their fieldhands and it turned out to properly own in certain types of ale.  Brett leaves a VERY distinct flavor in whatever you brew with it.  I'll probably have to try the 100% Brett fermented cider Weebz mentioned in a future batch, because I love the sound of it.  Go to your local brewshop and buy a saison style farmhouse ale like the Saison DuPont or Boulevard's Tank 7.  Brett is the major flavor characteristic in those ales that you probably can't place.

Thanks for tips on yeast looking to do a Cider after Spiced pumpkin wine still in bucket

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#1494006 Spicy pumpkin wine

Posted by Greenguru on 25 September 2017 - 07:42 PM

OK, gotcha. I've made plenty of wine, mead, and beer. I guess the mason jar threw me off. I've always bottled, corked, and aged my wine and mead. I'll have to try to make a pumpkin wine sometime. Thanks for sharing!

little misleading my BAD, the jar its fermenting on my counter but i refuse to trash the bit i pulled, because to much when fruit was added, to lazy to add after bags got removed LOL




#1493999 Spicy pumpkin wine

Posted by Greenguru on 25 September 2017 - 07:09 PM

Is that already fermented?

yes started  Sept 18 2017 its bubbling. pulp is out after 6 days first rack in day or two I be looking at the Gravity and stop it at the Alcohol percent I am after unknown as of now.




#1493998 Spicy pumpkin wine

Posted by Greenguru on 25 September 2017 - 07:02 PM

Please share the process to make.

 

3 generations wine maker 

the sugar i used brown and cane sugar even split 

 

 

http://blog.eckraus....kin-wine-recipe




#1493993 Spicy pumpkin wine

Posted by Greenguru on 25 September 2017 - 06:52 PM

Hey, its a five gallon batch had qt jar and a pint had to come out after the pulp bags got inner i have also given up the wicked juice, I do enjoy the ART




#1493753 Spicy pumpkin wine

Posted by Greenguru on 24 September 2017 - 08:38 PM

Started for family pumpkin carving party 201737f5234c0557600111a33152412d4df9.jpg

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#1491281 Concentrated pain from peppers?

Posted by Greenguru on 13 September 2017 - 08:32 PM

I hate when it hurts the ears. Enjoy the rush buddy!

RUSH don't really tell it all,.........? what about the heart rate increase ! I'm I the only one? 




#1491179 Concentrated pain from peppers?

Posted by Greenguru on 13 September 2017 - 04:48 PM

Just in time for the Gut buckling butt burning Hobby these are just a few small pieces of the true story

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#1491176 Chipotle Mash or Concentrate

Posted by Greenguru on 13 September 2017 - 04:39 PM

TABASCO WAS THE FIRST PEPPER PLANT I EVER GREW ( GATEWAY TO FLAMING SAUCES :onfire:  :hot: )

 

I MADe MY TABASCO PEPPER VINEGAR FOR MY GARDEN FRESH COLLARDS




#1491022 Chipotle Mash or Concentrate

Posted by Greenguru on 12 September 2017 - 09:32 PM

I have picked up dried Chipotle at Sprouts spice center

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#1487091 G.I.P.'s 2017 "oh HAIL no" Glog

Posted by Greenguru on 27 August 2017 - 04:48 PM

Great work

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