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08-16-2017 7:16 PM

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


  • Posted in thread: High OG, lacking fermentor space! BlackberrY wine. on 08-16-2017 at 05:07 AM
    So yes, my first blackberry wine, following the recipe for 6 gallons I failed to realize that
    the fruit takes up a lot of space. I put all the ingredients in my 6.5 gal fermentor, except
    all the water...

  • Posted in thread: Fresh Grapes From Fine Vine Wines on 08-15-2017 at 08:36 PM
    Pulled the trigger tonight, 12 lugs Cab, 3 lugs Merlot, 3 lugs Petite Sirah. I'll be making the
    jaunt to Dallas late September / early October. Got all of my supplies on hand already, just
    need a 30 g...

  • Posted in thread: Need advice for some juice buckets on 08-15-2017 at 06:36 AM
    yea, at least the pH will be a little more protection for oxidation until this sorts out. I
    will see if I have the potassium carbonate. I see calculations using it to drop the TA, not pH

  • Posted in thread: In need of cork education on 08-15-2017 at 05:21 AM
    Good! One website (retailer) made in sound like they were only good for a couple years. Made me
    a little anxious.I've got some pretty low quality, kit supplied corks, #9 x 1.5" at almost
    three years o...

  • Posted in thread: Need advice for some juice buckets on 08-14-2017 at 06:07 PM
    So this is my first trip with juice buckets and started 4 of them the end of April. I will post
    numbers below and then I had a couple questions.Bello Chilean Pinot Noir - 6 gallonsInitial: pH
    3.23, br...

  • Posted in thread: Wife says some of my wines "burn" her throat on 08-14-2017 at 09:45 AM
    I was reading another thread on this site, and AZMDTed said:"As for the sour or bitterness I
    don't know if we're talking the same thing, but I describe a 'bite' on my wines that are not
    sufficiently d...

  • Posted in thread: Floaters after 1st Rack on 08-14-2017 at 08:28 AM
    No worries, when fermentation completes and the CO2 production ceases, this stuff will settle
    to the bottom as your wine clears. Degassing/sulfiting/clarifying activities will promote this
    process. Yo...

  • Posted in thread: What to do about brix? on 08-13-2017 at 03:47 PM
    First time making port. These are the directions we were given by a winemaker friend. Last
    Saturday we crushed and Started at 22 1/2 brix. Brought up to 30 brix by adding sugar. Was told
    to wait a few...

  • Posted in thread: When to add k-meta or camden tablets? on 08-13-2017 at 03:42 PM
    I had a stomp party last night, after which I was exhausted. I left the must in primary buckets
    overnight, then took readings and added yeast this morning. I have added no k-meta yet, aside
    from the s...

  • Posted in thread: Clarification on a kit wine on 08-13-2017 at 04:46 AM
    I will post as soon as I can. However these look like the same instructions except I am using
    kieselsol and chitosan for clearing agents. I haven't added the chitosan or potassium sir are
    and after re...

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