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Post by kurokamakiri on May 19, 2008 16:43:44 GMT -5
Absinthe? I LOVE to dance with the Green Fairy. I've had some unfortunate home-brewed absinthe and it's bilious. Stick with the commercially available kind. And if you end up not liking it, pass your glass to me
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Post by Otani Harukojoou on Jun 9, 2008 16:55:40 GMT -5
I would suggest that when time comes to bottle, if you want a sweeter wine, sweeten with Lactose instead of a simple syrup of sugar and water..... ESPECIALLY if you don't stabilize the wine with Campden tablets.....the sugar and water will continue to feed the yeast inside, and you'll end up with carbonated wine (which can be super tasty) or, if there is a big temperature difference over a short time, you'll have exploding bottles from too much pressure. Lactose is cheap at any brewing shop (This is the one I use: www.baderbrewing.com ). Just add it to taste right before bottling and you're set! Good luck with your wine! I'm inspired to make a batch now too.
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