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05-29-2017 3:11 PM

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1547 Likes on 1135 Posts 


  • Jeeping, Camping, Knitting, Crocheting and watching my hubby being my toady in winemaking
  • Purchasing & Inventory Manager
  • Saxonburg
  • PA


  • Posted in thread: Pinot Grigio from juice pail, few questions on crazy numbers on 05-27-2017 at 06:23 AM
    PH should be around 3.1 and 3.45. I would definitely cold stabilizing. Also, not sure if you
    should but I have in the past, add some tannins.

  • Posted in thread: Thanks for the appreciation! on 05-26-2017 at 06:56 AM
    JohnT your contributions here are tremendous!!!!!!!!!!!!!!!!!!!Now if you can only accept
    Welch's :)

  • Posted in thread: Yeasts on 05-24-2017 at 08:31 AM
    Yes, K-meta to kill of wild yeast, sorbate is used after fermentation to prevent fermentation.
    sparkling wines do not add ferment but you shouldn't need to add any more yeast. OR you can do
    like I did...

  • Posted in thread: In Memory of Tom on 05-23-2017 at 08:08 AM
    So sad to learn of Tom's death.Was Tom a Vietnam vet? So many of us have been diagnosed with
    prostate and other cancer, in our later years, presumed due to our exposure to agent orange.I'm
    not sure. I...

  • Posted in thread: What acid to add to peaches? on 05-21-2017 at 05:12 PM
    Ph for fruit wines should be between 3.5 - 3.6. I would leave it as it is for now.

  • Posted in thread: May I get some advice on 05-21-2017 at 04:42 PM
    Thanks for the advice,Yeah starting gravity was too high, and I didn't recognize it as
    a problem at the time . I thought it was going to an unpurpopsable benefit. Do you think the
    5lbs of frui...

  • Posted in thread: May I get some advice on 05-21-2017 at 02:41 PM
    Hi Papa, you received some good advice and the only thing I would add is for future batches.
    Use at least 5 pounds of fruit per gallon and have a starting gravity around 1.080 - 1.090.

  • Posted in thread: Jumping in Cannon ball toe dipping here on 05-14-2017 at 10:17 AM
    Rule of thumb, always have at least 2 hydrometers at all times!!!! Lol, if not it is a
    guarantee that you will break it. Also, using tannins will give you more control then adding

  • Posted on Why Make Your Own Wine? in blogs on 05/02/2012