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Member Since 10 Aug 2010
Offline Last Active Jan 13 2019 10:13 PM

#1601953 First ferment with beer yeast

Posted by Greenguru on 31 December 2018 - 06:49 PM

July 17 2014 and very interesting flavor after just few weeks I remember the strong yeast flavor has married in and just awesomeness only four small jars i found .728f50dbac290f4bd2d48f7029661aac.jpg29b7fdd3a5ac170f92952a1895c1184f.jpg

#1595950 Blueberry Ghost

Posted by Greenguru on 30 November 2018 - 11:57 PM

Thanks for the share I got to try it

#1576472 Pickin pickin

Posted by Greenguru on 19 August 2018 - 04:49 PM

Time for sum moe3e9038173fdde45ea239b6a58a5fa12.jpg

#1573556 Habanada

Posted by Greenguru on 05 August 2018 - 09:06 PM

The flavor on the pie oh my !b680e4c6208169cd7055b625b4e13919.jpg

#1553853 Concentrate wine mixed berry

Posted by Greenguru on 18 May 2018 - 01:11 AM

11 months to clear 7%c354f29b4c408ba4b280f590f279f1b8.jpg70054c1f40f75a83501df1556d194c95.jpg

#1547011 Spicy pumpkin wine

Posted by Greenguru on 20 April 2018 - 12:15 PM

Great Color, like honey :)

Thanks much this has been fun batch

#1547009 Warrant Man Winery

Posted by Greenguru on 20 April 2018 - 12:12 PM

I've lurked the wine making and brewing threads for a while and thought I'd do a short vid on my current wine batches. Only my second video ever, so definitely not professional, but why not eh? A few nervous mistakes, but hopefully point is made. Take from it what you will....  :cheers:

Great video thanks for the tour

#1546756 Spicy pumpkin wine

Posted by Greenguru on 19 April 2018 - 03:35 PM

6 month racking f46406231e95ea432c3f521bbf2fc3af.jpg

#1545208 is a shelf stable no-vinegar sauce possible?

Posted by Greenguru on 13 April 2018 - 11:55 PM

Correct in that if the ph is low enough from fermentation no additional acids are needed.

However, that does not make the sauce "shelf stable". Shelf stable means being left unrefrigerated for an extended time. Once a sauce is properly fermented it should be refrigerated or cooked and bottled. I know some things keep fermenting for months or years. Keep in mind that those ferments have not been opened and are oxygen free environments. Once that environment has been opened, the sauce needs to be refrigerated, where it will last for a good long while, or properly cooked and bottled....with no additional vinegar or citrus juices.

Who has sauce that last long enough to go bad? I have been using things on hand and the sauce I fermented with yeast has to be my oldest and the yeast tasted like something i did not want and I was surprised that the yeast I used really has change the profile after sitting a long while
Need to check the rest of batch and test flavor profile

#1545159 Malt Vinegar

Posted by Greenguru on 13 April 2018 - 06:56 PM

GOT UPDATE malt vinegar how it going? This has to be the best hands on I have found on this process thanks for keeping us up on the process.

THE first time I tried vinegar was a flop and trying again soon as I get more information I really didn't cut my wine enough on this picture soon after I trashed it was stinking up the house .f63edaa80c19d795f2b84111a58a888a.jpg

#1543075 Private Select Mango Scotch Bonnet Hot Sauce

Posted by Greenguru on 06 April 2018 - 01:43 PM

Tried this last night. Im not a big user of hot sauces since using my own powder. But I really like this one. This is a kroger brand. Its very well balanced between sweet, vinegar and heat. It has a good scotch bonnet flavor balanced with the mango. Its heat level is on par with El yucateco sauces. Its worth a try.

Love to mix mango with any pepper it ends up fanatic

#1528438 What was the last spicy meal you cooked?

Posted by Greenguru on 16 February 2018 - 02:04 AM


#1524263 Concentrate wine mixed berry

Posted by Greenguru on 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

#1524208 Concentrate wine mixed berry

Posted by Greenguru on 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

#1524042 Concentrate wine mixed berry

Posted by Greenguru on 03 February 2018 - 01:11 AM

more detail please.... :drooling:

Brazedowl's Recipe from HBT these recipe got me getting creative edge 



So I got started in winemaking with regular frozen concentrates from Walmart. I have made MANY different wines as variations of this basic recipe below. They turn out sweet and high octane and very enjoyable. I get particularly high praise from those who "don't like wine". It's also super easy for noobs.

10# Sugar
10 Containers Frozen Concentrate (your choice)
1 tbls nutrient
1 tbls energizer
1pkt Montrachet yeast
Water to 5.5 gal

1) dissolve sugar, nutrient, energizer, in 1-2 gallons of warm water. I kept it on the stove on the lowest setting until it was all dissolved. Stir regularly or the sugar will stick to the bottom.

2) Choose any ten concentrates. Cranberry, apple, grape, daquri, lemonade... mix and match however you like! Let them completely thaw out to room temp. That way you're not trying to add hot water to compensate for the 10 blocks of ice you just put in the bucket/carboy.

3) Add concentrate to bucket. Rinse out each container and add rinsing to primary.

4) Once contents of the pot on the stove are dissolved pour over the bags and stir.

5) If using a brew bucket add water until at 5.5-6 gallons. If using a carboy add water until up to the neck. Add airlock and wait.

A week or two later...

6) Once airlock bubbling has slowed to a near stop, rack off lees into a secondary. If you're really new and only have this one fermenting container. You can just leave it in there until it's clear and then bottle. I haven't had any spoiled wines that way either.

7) Add Airlock. let sit until clear.

Month or two later.... 

8) Bottle. I'm partial to beer bottles for this type of brew. Crown caps and cheaper and beer bottles are more plentiful. Also it makes for nice single serving bottles. clear.png

9) Enjoy

~~Add your twist~~
A) Mix and match your concentrates

B) Start experimenting with the effects of acid blends, different types of sugar, tannin, yeasts.

C) Consider spices (Cinnamon sticks, allspice, cloves, etc) for holiday brews.

D) Swap out some concentrate for pie fillings (Cherry, Blueberry, Blackberry, etc). Some flavors aren't available cheaply in a local store as concentrate. Save the fruit after the primary and use in pies still. clear.png

~~Moral of the story~~
Cheap ($20-$25). Easy SWEET. Enjoyed by all.