Recent content by DrtDoctor

Look into mini tap systems like tap-a-draft, I love mine and very easy.

to anyone who's made this recipe, does this wine make you sleepy? I know , I know, all wine makes you sleepy, but really, I made a six gallon batch from Welch's concentrate and it was like Ambian. I was still sleeply the next day after a few glasses. DrtDoctor

I'll start a batch of Merlot tonight! DrtDoctor

Scott, Welcome to the forum! On these kits I typically wait till it's at 1.01 even if I added the sugar. It may take a couple more days, maybe not. DrtDoctor

Montyfox, what was the answer?

I'll take one of the big ones in the back!

Pitched the yeast dry on the Brunello wine expert limited about 4 this afternoon and it's already bubbling. Looking at temperature, I have one more thing to add to this pear must problem. I had a brew belt on it and it got up to about 74F. This didn't seem too high but maybe if it was finicky...

the only thing I didn't test wast he SO2. It's smelling a little funky now and so I'm going to dump it later today and start a kit. I just need to see something bubbling. I think after I rack the kit to a secondary I'll make a Welch's Grape Juice concentrate batch. Thanks much everyone, I'm...

Yeah I've tried the starter and adding to it slowly, I think three times. Each time, using the must it started without problem. I'd add a cup and then two and got it up to a quart once and then I added another quart and it stopped. Twice I had a starter going with two cups of must but when I...

The SG hasn't moved. Waldo there is PLENTY of yeast energizer in there. Don't know what is up but didn't seem to be fermenting this morning before I left for work.

Update. You can read what I did in a previous post. Aerated with back and forth pouring between primaries. Yes I put the bag containing the raisins back in, I'm stubborn what can I say. 48 hours later, nothing. I would have done this last night but didn't have time. Tonight, I pulled the bag...

Thanks guys. I don't have an SO2 tester but after this I may may get one. What raisin brand does everyone else use? This was the popular brand with the woman on the front, can't think of the name right now but probably the most popular brand in the country. I decided to leave the raisins in for...

No oil on the raisins. I'm in the process of dumping the must from primary to primary. Probably at 15 pours thus far. Taking a break. I'll do up to 30. The pears and the raisins are in a nylon bag. Pulled it out and letting it get air. I'm thinking of sorting through the bag and pulling all of...

I read somewhere else about if there are dead yeast that the new yeast might not start. That they somehow sense the dead yeast. So I think I might rack the must and leave all old yeast behind. I'll dump it from bucket to bucket. Tomorrow. What doesn't make sense is that I can make a starter...

Thanks for the suggestions. Pretty confident on the tsp vs. tbls. It's been almost a week now. The pears were fresh. Very ripe. We made a small batch of pear mead that just won't stop fermenting. Also added raisons to this wine. My wife skinned the pears so the skins were not in the must. The...