Last Activity:10-04-2005 12:50 PM
Posted in thread: Swing Top Bottles on 05-03-2005 at 10:22 AM
Hieneken bottles work great. I've started bottling a half dozen or more of each batch, for
tasting and carrying in the cooler for those occasions when an adult beverage is appropriate.
Posted in thread: Pasta Sauce on 03-08-2005 at 02:57 PM
Shouldn't that be 1 bottle of red wine?1 cup for the sauce, the remainder for the cook.
Posted in thread: General Question about the taste on 01-28-2005 at 03:29 PM
Welcome and have fun makingit. For the price, you can't get better wine.I've not been at it
that long, but it won't take long before people are asking for yours instead of what they buy
in the typical...
Posted in thread: Corking on 12-31-2004 at 04:27 PM
I can attest that George's branded of corks work very well.I just rinse them in a sulphite
solution, let them dry a bit, and insert them as dry as possible. I'm using a Portugese Bench
corker, and hav...
Posted in thread: Equipment Kit Question on 12-31-2004 at 04:23 PM
Bett Bottles are great, they're comparably priced to glass carboys, but when you add the
spigot, the price gets pretty high.I personally feel you have more control keeping sediment out
with the rackin...
Posted in thread: waterless airlocks on 12-19-2004 at 01:47 PM
I think they are absolutely worth the extra cost. You don't have to worry about losing the
fluid like anH2Oairlock. With the plastic bottles, you can easily suck the fluid back into the
carboy if you ...
Posted in thread: Fermenting too Quickly?? on 12-19-2004 at 01:43 PM
Most kits use the '96' as the stopping point.But remember, temperature affects specific gravity
(SG)readings, but of course I don't remember the calculations to figure out the correct
SG.Stick with th...
Posted in thread: Newbi on 12-04-2004 at 07:47 PM
Welcome, and if you have the time for fresh fruit, great. Myself, I can bearly keep up with
everything else, so that's all I've done are kits. And to this point, it's what I enjoy doing,
and so far ev...
Posted in thread: Stage one and yeast on 11-22-2004 at 07:57 PM
Looks just right to me too. As the fermentation starts to slow, the temperature will start to
decrease back to room temp.Keep up the good work, and enjoy.
Posted in thread: Stage one and yeast on 11-21-2004 at 12:57 PM
Continue on, although it's probably better to follow the instructions in the kit, I don't
you've done much harm.Is the mixture bubbling, it should be by now?