Recent content by femki

Hello, I'm not planning to clear my skeeter pee. How does the process change regarding the timing between adding the sorbate / k-meta and adding the sugar? Can I rack, degass, add sorbate & k-meta, and add sugar all in one step? Or do I still need to wait the two weeks before adding the...

I'm a bit of a newb on this stuff, but the recipe calls for back sweetening to help get rid of the tartness/sourness. Without inhibiting the yeast and with that much sugar you could end up with bottle bombs. My intention with my first batch is to ferment it still to a little higher alcohol and...

4 days with no activity.. I'd say it's not going to get started. I'd get a starter going of EC-1118 and dump it in. http://www.winemakingtalk.com/forum/f68/my-pee-fermenting-6446/index3.html#post44888\ I'm not sure if you should rack off your slurry or not.

Is it bubbling happily away?

How long has it been since you added the slurry? Maybe try giving it a good stir / whipping to introduce some oxygen.

Hey guys and gals, I transferred my pee to my secondary after a week of active fermentation. Starting SG was 1.080, current SG is 1.018. I thought I followed the recipe well, but I have some headspace in my secondary. My question is, should I top up with water, or will I be OK? This is my...

Yeah, I wanted powder too. All the shop had was the tabs. :(

Thanks Arne. I'm getting over a cold so my sniffer isn't working too good. Didn't notice any smell once I mixed the crushed tabs with water. I'll add another 3 - 4 to the jar.

I'm on day 3 of my first ever ferment - skeeter pee and I have a question about keeping k-meta solution. I crushed 3 campden tabs and mixed them with about 1L of water and have been keeping it in a mason jar. I use it to clean out my baster (thief), hydrometer cylinder, and hydrometer. When...

I saw a post from Lon about this in another thread that people sometimes have a harder time getting the ferment going with natural juice. He noted something about the possibility of higher acidity from fresh lemons. http://www.homebrewtalk.com/f25/skeeter-pee-slurry-question-230884/

I just bottled my RQ 2010 South African Cab Franc Merlot the other day after nearly a year of bulk aging and it is fantastic. It'll be even better with some age on it.

Are you maybe looking for something like this? http://wine.about.com/od/winebasic1/ht/winetasting.htm I know that when I first started getting into wine, I could say "I like that wine", or "That wine is good, but it's not for me". As you drink more and more your palate will expand and...

What is this "off-taste" you describe? I would say you will have to age at least another 6 - 12 months to get a better flavour out of your wine. Drinking after one month is IMO far too soon.

Steve, I was asking about grape packs because of the links that Wade posted. He linked to some tannin additives, but looking at the site closer I find: http://www.finevinewines.com/ProdCC12GP.asp

jdammer, I am definitely going up in quality in the reds. Like you I haven't been in this long, the Cab Sauv is only my third batch and like I said, it was done at my local FOP.. meaning the shop owner took care of everything for me. I don't currently have any equipment. I've started the RJ...