Fly*guy

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• Posted in thread: Protein Flocculation in White Wine on 03-22-2012 at 09:17 PM
  I agree with Robie, I would contact WE and see what they say.Understand that white wines are
  very tough to get completely free of sediment, after a year in the bottle it would not be
  unheard of to see...

• Posted in thread: Use of Pectic Enzymes on 03-22-2012 at 08:58 PM
  Same amount before and after based on Quantity of wine/Must ??

• Posted in thread: Use of Pectic Enzymes on 03-20-2012 at 02:08 AM
  The Question is this......If there is not enough or no enzyme used at the beginning of wine
  production, and a haze persists, can pectic enzyme be added after fermentation has been
  completed and then p...

• Posted in thread: Is there a way to clear the pee in one day ? on 03-20-2012 at 01:56 AM
  Well Ken I think that was not Ernest and his brother that said that.... I believe it was Paul
  Mason, if I am correct!

• Posted in thread: BV Super Jet FIlter ??? on 11-20-2011 at 05:21 PM
  Thankx for the insight Jackie.... I was thinking of doing just what you say you have done #2's
  for most items.My understanding of the #3 or sterile filters is to all but eliminate any chance
  of a refe...

• Posted in thread: BV Super Jet FIlter ??? on 11-20-2011 at 01:27 PM
  Really? My understanding for this filter is to be able to do larger quantities of wine, faster.
  But if I use it to do a small amount can I simple skid the coarse filter and use the polishing
  filter as...

• Posted in thread: BV Super Jet FIlter ??? on 11-20-2011 at 12:56 PM
  So if I allow the wine to clear first.... is there any reason for purchasing the coarse pads
  ever?I mean at this point I have been using a vinbrite gravity filter, and I have always used
  there polishi...

• Posted in thread: BV Super Jet FIlter ??? on 11-19-2011 at 10:59 AM
  Hello everyone,New Question for you all.....Bought the BV Super Jet Filter Wine Filter and had
  some questions after reading the manual - Ok after browsing the manual #1) I assume, dangerous
  as that i...

• Posted in thread: Peach & Niagara Blend on 02-23-2011 at 10:48 PM
  Wine is fully degassed and temps are up.Today I moved it to a clean carboy and degassed by
  vacuum pump, current SG is at 1.002 - so I will let it stand for a few days check SG again and
  see what happe...

• Posted in thread: Peach & Niagara Blend on 02-23-2011 at 12:51 AM
  Yes, I back sweetened to 1.020. The SG continues to drop at a very slow pace so I know it is
  not just CO2 escaping form the carboy.