djrockinsteve

LATEST ACTIVITY

• Posted in thread: Rhubarb wine on 05-17-2013 at 02:50 AM
  I blended Walkers rhubarb with raspberry. Roughly 85-15%. It's outstanding.

• Posted in thread: How much will a concentrate increase sg on 05-16-2013 at 09:47 PM
  Every concentrate is different. Yes you need to take a can and test it.

• Posted in thread: Fermentation time is long. on 05-16-2013 at 09:46 PM
  It needs to finish fermenting first. Bubbles could be from yeast or slowly coming off of the
  wine degassing itself. Pectic enzyme will not work in an active fermentation.After wine is
  fully cleared an...

• Posted in thread: Ph meter on 05-14-2013 at 07:25 PM
  As much as we do no you need not worry if you are off a bit. I do not adjust for temperatures
  when I work with my hydrometer and even though my Hanna does adjust for temp. I don't nit
  pick.Bottom line...

• Posted in thread: Ph meter on 05-14-2013 at 02:32 PM
  I did a tutorial on ph and how to use a ph meter. They should still be on here. Simple and easy
  to use yet it can help you create better wine by understanding a few basics. I love mine.

• Posted in thread: Still fermenting after a month!!! on 05-12-2013 at 02:23 PM
  Yes you need to use your hydrometer and see if its really thru fermenting. Adding a Camden
  tablet would have slowed it down it it wasn't finished. Wines can get below .990 depending upon
  many factors....

• Posted in thread: Curious about how people stabilize bottles when filling on 05-09-2013 at 07:53 PM
  I just line bottles up on floor. Fill with a siphon tube placed on the punt. Stop when it
  reaches the top. Perfect displacement for the cork. On the Carboy I use a siphon cap. Tube
  extended to the bot...

• Posted in thread: California Cab fresh juice 5 gallon bucket on 05-08-2013 at 12:47 PM
  I'm guessing you let it clear naturally. If so it will continue dropping sediment a little at a
  time. Let it age, add oak if you like. I use American medium toast 4 ounces by weight (if I
  recall). Lat...

• Posted in thread: Yeast around bung of carboy on 05-01-2013 at 01:34 AM
  If you are fermenting you should ferment in a bucket. Your yeast will need fresh oxygen and
  upon stirring you will end up with a lot of wine on the floor.

• Posted in thread: How do I lubricate a Portuguese floor corker? on 04-30-2013 at 08:22 PM
  Both before and after use I take a paper towel sprayed with a little k meta solution. Wipe the
  jaws then roll up the towel and insert like a cork. Push it thru. If you spray it you will want
  to thorou...