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05-29-2017 11:12 AM

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1821 Likes on 1026 Posts 


  • Hunting, Fishing
  • Commercial General Contractor
  • Mandeville
  • Louisiana


  • Posted in thread: Dragons blood sulfur smell on 05-29-2017 at 05:52 AM
    Given the proper environment, yeast will, without fail, convert sugar to alcohol. Experimenting
    with different yeasts is a breeze, if you embrace your role. Remember the 7 p's?Temps- study
    the yeast y...

  • Posted in thread: Yeast slurry on 05-27-2017 at 09:58 PM
    It's the deposits/sediment left at the bottom of your fermenter after you rack at the end of
    primary alcoholic fermentation.

  • Posted in thread: Is my bulk aging technique ok? on 05-27-2017 at 09:54 PM
    I'm also a newbie soon to bulk age. So just to summarize.After clearing is done, add 1/4
    teaspoon k-meta to 6 gallons. My wine is decent clear so I'm not going to rack anymore. Just
    add 1/4 teaspoon k...

  • Posted in thread: Is my bulk aging technique ok? on 05-27-2017 at 09:47 PM
    Id be careful evacuating too much, im an Air Conditioning mechanic and i use a vac pump to
    evacuate ac linesets before charging with refrigerant, the main reason for this is refrigerant
    boils at atmos...

  • Posted in thread: California Sauvignon Blanc Rosť on 05-27-2017 at 07:19 PM
    Hope ya don't mind. It's one of those quotes that really resonates. And cracked me up at how
    true it is for me.Not at all, it absolutely cracked me up, and I needed a good laugh!!

  • Posted in thread: Old Frozen Must on 05-27-2017 at 07:07 PM
    Im ready to make my first batch of wine from frozen must. Brehm has 2013 cab sauv, which I know
    was a great year in California from the drought. Im hesitant because its been in the freezer
    since 2013....

  • Posted in thread: California Sauvignon Blanc Rosť on 05-27-2017 at 05:35 PM
    i haven't read this entire thread, but has anyone attempted to lightly oak this kit at all?
    With maybe a light toast french or american?lmao!!!!!!!!!

  • Posted in thread: Pinot Grigio from juice pail, few questions on crazy numbers on 05-27-2017 at 01:03 PM
    the ta is a measure of the tartaric acid, the ph is of all acids.Not to be overly critical,
    but TA is actually the measure of all of the titratable acids within your wine / must, not just
    the tartari...

  • Posted in thread: "Older" corks on 05-25-2017 at 08:26 PM
    I understand corks can become dry over time and become unusable. Would putting them in a
    humidor for a couple of weeks rejuvenate them??By humidor, I am referring to a 5-qt ice cream
    bucket with crump...

  • Posted in thread: Stuck/ slow blueberry wine on 05-25-2017 at 08:21 PM
    Alright I just gave it a stir in its carboy and it's in a room that's 78f. I'll give it a few
    more weeksChris, you should check the pH. As mentioned in a previous post, blueberries are
    quite acidic, f...

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