Grape Stompers

Grape Stompers

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 on: August 04, 2018, 07:41:03 PM 
Started by PipeWelder316 - Last post by PipeWelder316
• 1 2 ⁄3 cups 40 percent whiskey “UJSM works well”
• 1 cup half & half or heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons chocolate syrup
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee

1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid
and store in the refrigerator for up
to 2 months. Shake well before using.

 on: July 22, 2018, 08:41:57 PM 
Started by PipeWelder316 - Last post by PipeWelder316
Here I found a all grain recipe that I also plan to try:

Clean 20 pounds of potatoes. Without peeling, boil them in a large kettle until gelatinized, about one hour. Discard the water and thoroughly mash the potatoes by hand or with a food processor. Return the mashed potatoes to the kettle and add five to six gallons of tap water. Mix to blend and bring mixture to just over 66° C. Add two pounds of crushed, malted barley or wheat and stir well. Cover and stir periodically over the course of two hours. Let cool overnight to 27° - 29° C. Letting it cool for a long period of time also gives the barley malt enzymes more time to break down the potato starch.

 on: March 25, 2018, 07:18:31 PM 
Started by PipeWelder316 - Last post by PipeWelder316
Honey Amber American pale ale

 on: March 24, 2018, 10:03:56 AM 
Started by PipeWelder316 - Last post by PipeWelder316
Type   Cocktail
Primary alcohol by volume   Vodka
Served   On the rocks; poured over ice
Standard drinkware Old Fashioned glass
IBA specified
5 cl Vodka - "1.6907 oz"
2 cl Coffee liqueur - "0.67628 oz"
Preparation   Pour the ingredients into an old fashioned glass filled with ice cubes. Stir gently.
Timing   After dinner

 on: March 04, 2018, 08:52:04 PM 
Started by PipeWelder316 - Last post by PipeWelder316
I plan on using this in the near future.
5 Lbs potatoes cooked to mush and cooled to 155f.
0.5 lb crushed malt. Let it sit for 2 hours or more.
5 lbs sugar
top up fermenter to 8 gallons
pack of bread yeast.

 on: February 02, 2018, 07:16:23 PM 
Started by PipeWelder316 - Last post by PipeWelder316
Tonight Kim and I opened a bottle of this grapefruit wine. The wine has a strong grapefruit flavor that is crisp and tastes of fresh fruit juice. I can't pickup on the alcohol in either the nose or in the pallet despite it being 12.0 abv. it will be interesting to see how this wine changes over time.

 on: January 23, 2018, 06:38:32 PM 
Started by PipeWelder316 - Last post by PipeWelder316
This is a recipe that I pulled from the parent site, It was found in the cat's meow book.
I took the information there witch was a five gallon recipe and plugged it into Beer Smith 2.0 from there I scaled it to a final 10 gallon batch. 

 on: January 20, 2018, 09:37:09 PM 
Started by PipeWelder316 - Last post by PipeWelder316
Today I bottled 9 -1/2 750ml bottles of grapefruit wine. The sample was very dry and crisp. I'm sure it will be very good in a couple of months.

 on: January 16, 2018, 04:04:20 PM 
Started by PipeWelder316 - Last post by PipeWelder316
Whats going on y'all, I have been entertaining the thought of a blue berry mixer in my head for the past few days now. So today I took the chance.
It all started this morning when me and my wife went to Airgas and changed out my 5# co2 tank. We then went to Wal-Mart and picked up her meds. While we were there waiting to get her prescription filled, I went to the produce section and checked out their fruit. I ended up deciding on a 6 oz package of blue berry's for just over 3 dollars, A little pricey if you ask me. Once I got home I processed them into a beautiful, purplely colored master piece that I like to call Royal Berry Balla.
Lol, nah just kidding, Its just a Blue berry syrup.

What I did was heat up 2 cups of water in a sauce pan on the stove.
Once it started to simmer I added the 6 oz of blue berry's then used a potato masher to mash the fruit to a hot liquid pulp.
after a few minutes of mashing I turned off the stove and strained the juice through a fine stainless sieve into another sauce pan.
After rinsing the pan out I measured the bule berry juice and poured it back into the pan. I had to add about 1/4 cup of water for a total of 2 cups juice.
heated that up and added 2 cups white sugar, stirred it in until it dissolved.
Once it cooled down I poured it onto a 750 ml whiskey bottle and put it into the refrigerator.

To make a mix drink I add to my whiskey glass

2 oz syrup
2 oz 40% whiskey
fill up glass with carbonated water, give it a good stir
add ice and enjoy! 



 on: January 06, 2018, 09:30:31 AM 
Started by PipeWelder316 - Last post by PipeWelder316
Pecan Ale in a pdf format

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