Recent content by danr

I have made wine in to large of a primary.itwill work.However I dealt with the must not being deep enough to get a good sample to test. Another thing,before getting a vacume pump I struggled with trying to siphon up over. Without a vacume you have to have that primary high enough to siphon into...

haven't got your mail

Email me @ [email protected] with your address-I'll pack & nail down exact amount.I'm not concerned about method of payment

about $10 priority mail

Sorry,been out of town.Will find out today

welcome to this wonderfully rewarding hobby.go with what interests you-both the blackberry and apple sound good to me! perhaps do both and try blending them!I also recommend dragons blood-mmm.

Two handle-made in Italy.Pay shipping-it's yours.

Made some years ago.Was very good and that was before I knew anything(Ph,tannin,sulfites,etc)

WHOH-WHOO Just got 5 more plus 1 15litre,5 gal carboy,12+airlocks(1 glass),floor corker,corks,etc. All @ $150 cash US. ''I may be crazy-but it's kept me from going insane"

Myself,I would do whatever it takes to raise must temp t 75-80.Then-pitch a well started yeast.

Powdered tannin,that is.A pound costs about 2X what an ounce does.A pound is an awfull lot but... Is there a shelf life?At what temp.?I can vacuum seal.Before I buy your input would be greatly appreciated.

Congrat's-patience is a must here!

Oh,I took a 4# bag and it came to 8 cups.I'm thinking measureing is best cause I never come near Sg. dumping it in by the bag weight and end up adding more(pain) Thanks,Julie.

Just finished reading the last ten pages.My question-reciepe calls for 7 lb.to start,or 16 cups.Seven lb.s is 14 cups.Am I missing something?

If it is an OD of K-meta don't give up.I've done the same.A lot of whipping and it released it. My wine turned out fine.