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EJM3
02-21-2014, 07:06 AM
Well, I am sitting here and contemplating whether mazing is an addiction or an infection, or a combination thereof. :rolleyes:

This is due to the fact that I am now contemplating, planning, scheming, plotting, devising, and implementing all that I can do with the 60 pounds of honey I am soon to acquire the first of the month... I think the Yeastie Beasties have begun inhabiting and fermenting my brain to their own ends, and only incidentally mine as well. Sneaky little wogs...

I look forward to working with them :toothy6:


Opine??

MJ7
02-21-2014, 08:01 AM
Well, I am sitting here and contemplating whether mazing is an addiction or an infection, or a combination thereof. :rolleyes:

This is due to the fact that I am now contemplating, planning, scheming, plotting, devising, and implementing all that I can do with the 60 pounds of honey I am soon to acquire the first of the month... I think the Yeastie Beasties have begun inhabiting and fermenting my brain to their own ends, and only incidentally mine as well. Sneaky little wogs...

I look forward to working with them :toothy6:


Opine??

It is a nice feeling when you can create and enjoy your labor. I had the same feelings when I first started mazing about 20 days ago. After the first batch started ferment, 9 days later I had another 5 gallon must fermenting. You will most likely begin to scale back once you have a stock of mead on hand, say 50-60 bottles just sitting on a wine rack.

EJM3
02-27-2014, 12:02 PM
It is a nice feeling when you can create and enjoy your labor. I had the same feelings when I first started mazing about 20 days ago. After the first batch started ferment, 9 days later I had another 5 gallon must fermenting. You will most likely begin to scale back once you have a stock of mead on hand, say 50-60 bottles just sitting on a wine rack.

I was thinking of 5 or 6 carboys bubbling, burbling, and gurgling away, while my devious mind plots where I am going to get the bottles and corks from. Then try and sucker my partner into and intensive week of slave labor ;D

mannye
02-27-2014, 02:29 PM
I'm past saving as I know pretty much the batches are going to be ever growing. I'm now trying to figure out where the bulk aging freezers are going to go, back up generators in case of hurricanes, 40 gallon fermenters, a brewpub... LOL

So my vote is INFECTION.

ann2014
02-28-2014, 03:51 AM
It is a nice feeling when you can create and enjoy your labor. I had the same feelings when I first started mazing about 20 days ago. After the first batch started ferment, 9 days later I had another 5 gallon must fermenting. You will most likely begin to scale back once you have a stock of mead on hand, say 50-60 bottles just sitting on a wine rack.

here's mine : a little under 3L of mead fermenting, will be less when I rack into bottles; 2 lbs of honey was used. Also I'm fermenting it in a big, plastic Ozarka water jug, still not sure how long will it take to completely stop fermenting :rolleyes:

http://watchfree.me/37/w.png

MJ7
03-01-2014, 12:15 PM
here's mine : a little under 3L of mead fermenting, will be less when I rack into bottles; 2 lbs of honey was used. Also I'm fermenting it in a big, plastic Ozarka water jug, still not sure how long will it take to completely stop fermenting :rolleyes:

http://watchfree.me/37/w.png

Depends on what yeast you have used. Typically wine yeast can take 6-8 weeks, after you rack the primary (2-3 weeks) the secondary will take 3-4 weeks. If you used beer yeast it will take shorter time.

MJ7
03-01-2014, 12:18 PM
I was thinking of 5 or 6 carboys bubbling, burbling, and gurgling away, while my devious mind plots where I am going to get the bottles and corks from. Then try and sucker my partner into and intensive week of slave labor ;D

Yeah, no kidding. Plenty of places will give out free bottles, even give you the boxes. The hard part is the labor involved in scraping off the old labels. My technique is pretty fast though. Take boiling water and a funnel, fill the inside of the bottle up with boiling water let it sit for a minute or two then use an ice scrape to peel it off. You'll be left with glue though, so now you have to use a green scrubby and soap or that googone crap. I might take the easy route and just buy some used wine bottles at my wine/beer store, they sell them for a dollar each, already delabeled.

Honeyhog
03-01-2014, 12:49 PM
I fill the bottles with hot water and then immerse the bottles in a sink full of hot water and let them soak for a while and all but the toughest glues will let the label go.

Chevette Girl
03-03-2014, 08:24 AM
I fill the bottles with hot water and then immerse the bottles in a sink full of hot water and let them soak for a while and all but the toughest glues will let the label go.

Pretty much same here only I soak 'em in a bucket of hot soapy water in the laundry tub, bottle brush the insides while waiting for the labels to soften. I end up scraping the labels off with a spoon and then if there's residual glue, hit it with goo-gone... with the bucket, I can do several changes of bottles in the same water, as long as it's not stone cold it still works pretty well. And then when I forget about that last batch, I can take it out of the sink if it's in the way....

MourneMead
03-03-2014, 08:54 AM
I soak old bottles in the hottest, slightly soapy, water I can for about 10 minutes - some lables just float off, others I have to scrape at with a knife.

mannye
03-03-2014, 09:28 AM
I put them in a bucket with water and forget abut them for a day or two...labels usually come right off. Goo Gone takes care of any stubborn glue. Wine bottles have proven much much easier so far.

GntlKnigt1
03-03-2014, 12:46 PM
For labels that won't come off in water, I put a paper towel around bottle and spill a bit of turpentine on it and let it sot for 10 minutes, then peel it off and use same towel to rub off the rest of the adhesive. I scrub the outside with copper kitchen scrubbing puffs, and the inside with dish soap and bottle brush and rinse three times. When ready to bottle, I rinse with sanitizer/potassium metabisulfite solution but do not rinse...leaving a small quantity of drops clinging to inside.

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

mannye
03-03-2014, 12:53 PM
For labels that won't come off in water, I put a paper towel around bottle and spill a bit of turpentine on it and let it sot for 10 minutes, then peel it off and use same towel to rub off the rest of the adhesive. I scrub the outside with copper kitchen scrubbing puffs, and the inside with dish soap and bottle brush and rinse three times. When ready to bottle, I rinse with sanitizer/potassium metabisulfite solution but do not rinse...leaving a small quantity of drops clinging to inside.

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

I always worry about dish soap hanging around even after multiple rinses. Not to say I don't use it! Don't get me wrong, but I got one of those inverted bottle washing tubes that screw on the faucet to get a power rinse in there.

GntlKnigt1
03-03-2014, 02:28 PM
I haven't had any issues yet.... or any residual taste(s) of soap or sulfite.

mannye
03-03-2014, 04:25 PM
I haven't had any issues yet.... or any residual taste(s) of soap or sulfite.

Yeah...that's the vestige of "beer" I still have in my system. Haven't made a batch of beer since I joined Gotmead... you bastards! :D

GntlKnigt1
03-03-2014, 05:51 PM
Well, glad you joined the elite group😁

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

EJM3
03-03-2014, 11:21 PM
Yeah...that's the vestige of "beer" I still have in my system. Haven't made a batch of beer since I joined Gotmead... you bastards! :D



You killed Kenny!!! ;D

EJM3
03-03-2014, 11:41 PM
Well I have about 20 I have saved from my recycle bin so far. And I will just have to get ready to go to a few businesses here in the Boozevarian Village. After all a downtown area of maybe 10 blocks that has 17 wine tasting rooms, and ump-teen beer gardens and full service establishments, has got to have a couple of loose bottles to snag here and there for the adventurous dumpster diver... :p

As for cleaning labels off, I either soak them off in hot water, failing that I then use "chemical" means (I have an arsenal of inorganic chemicals not on the open market to do so with if needed, but simple isopropanol works great 95% of the time), then resort to scraping and scrubbing as a last of resort due to my nerve damage.

So I guess a walk of the dog twice a day, with my empty pouch, could score me 12 bottles a day, everyday, ad infinitum...

MJ7
03-03-2014, 11:55 PM
Well I have about 20 I have saved from my recycle bin so far. And I will just have to get ready to go to a few businesses here in the Boozevarian Village. After all a downtown area of maybe 10 blocks that has 17 wine tasting rooms, and ump-teen beer gardens and full service establishments, has got to have a couple of loose bottles to snag here and there for the adventurous dumpster diver... :p

As for cleaning labels off, I either soak them off in hot water, failing that I then use "chemical" means (I have an arsenal of inorganic chemicals not on the open market to do so with if needed, but simple isopropanol works great 95% of the time), then resort to scraping and scrubbing as a last of resort due to my nerve damage.

So I guess a walk of the dog twice a day, with my empty pouch, could score me 12 bottles a day, everyday, ad infinitum...

Getting labels off is an all day labor event. Just get your wife or SO involved as free slave labor, if you have kids the better...

mannye
03-04-2014, 12:27 AM
Well I have about 20 I have saved from my recycle bin so far. And I will just have to get ready to go to a few businesses here in the Boozevarian Village. After all a downtown area of maybe 10 blocks that has 17 wine tasting rooms, and ump-teen beer gardens and full service establishments, has got to have a couple of loose bottles to snag here and there for the adventurous dumpster diver... :p

..

Bars around here were always happy to let me take as many as I wanted. Just ask during the day when it's nice and slow and I bet the first place will yield way more than you can carry. The cigarette butts are free! ;D

smertz001
03-04-2014, 08:16 AM
I just soak my bottles in PBW for 24 hours, then a quick rinse is usually all they need after that. Some of the more stubborn ones will get a razor knife treatment quickly. If it takes too long doing that, then I chuck the bottle. For the most part I have more bottles than I fill. Although currently in need of about 50 - 750ml wine bottles. My drinking friends are slacking off!

mannye
03-04-2014, 09:35 AM
I just soak my bottles in PBW for 24 hours, then a quick rinse is usually all they need after that. Some of the more stubborn ones will get a razor knife treatment quickly. If it takes too long doing that, then I chuck the bottle. For the most part I have more bottles than I fill. Although currently in need of about 50 - 750ml wine bottles. My drinking friends are slacking off!

Just go to the nearest fancy schmancy restaurant and tell them your daughter is doing a project and needs wine bottles. I always give the fancy restaurants a line of bull because the douchebag quotient is higher than at a neighborhood bar. They usually have tons of wine bottles. If they don't, give them your number so you can buy the inventory at pennies on the dollar when they go out of business.

smertz001
03-04-2014, 09:44 AM
Just go to the nearest fancy schmancy restaurant and tell them your daughter is doing a project and needs wine bottles. I always give the fancy restaurants a line of bull because the douchebag quotient is higher than at a neighborhood bar. They usually have tons of wine bottles. If they don't, give them your number so you can buy the inventory at pennies on the dollar when they go out of business.

Oooo. That's not a bad idea. I know the Sous Chef for one of The fancy steak place here. I should pop him a note seeing what he can do.

Cheers!