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03-26-2017 4:20 PM

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95 Likes on 63 Posts 


  • Engineer
  • Nashville
  • Tennessee


  • Posted in thread: clearing on 03-26-2017 at 06:30 AM
    Adding pectic enzyme prior to fermentation will help prevent pectic haze. It's less effective
    after alcoholic fermentation. Bentonite addition as a fining agent prior to AF also aids in
    clearing later...

  • Posted in thread: Did I add too much water on 03-26-2017 at 05:36 AM
    What was your initial recipe? You might be abke to add sugar to raise ABV and you might be bale
    to add fruit or other ingredients to enhance flavor / etc. Cheers!-johann

  • Posted in thread: Use caution when testing TA with ph meter on 03-22-2017 at 08:05 AM
    +1 on the meters. Get a couple $20 ones and eventually a nice one. Use them all and compare
    regularly with your calibration standards as well as ofher wines / etc....Cheers!-johann

  • Posted in thread: Adding Commercial Wine to Homemade Wine on 03-22-2017 at 08:00 AM
    Looking at the percentages in some blends then 3x or so bottles in a 30 bottle batch (6gallons)
    can be significant enough. I'm doing a batch of merlot to keep in the cellar for "guilt free
    top-up" and...

  • Posted in thread: Use caution when testing TA with ph meter on 03-21-2017 at 12:24 PM
    We must always test the tester and calibrate the calibrator - Have a glass of wine and adjust
    the attitude ��Cheers!-johann

  • Posted in thread: Limoncello, take 2 on 03-20-2017 at 04:04 PM
    I do this with Vodka and many many many zested lemons every summer - yes 40 or even 80 and next
    time will use more. How ever many you purchase - just double it before you think you have
    enough. No sug...

  • Posted in thread: What R you doing today? on 03-18-2017 at 03:30 PM
    I scored 10 carboys today for $150. 3/5/6 gallon sizes total 50 more gallons of storage.

  • Posted in thread: Frozen must vs juice/grapes on 03-17-2017 at 02:00 PM
    I am figuring this out for myself now too and opting for frozen must with the thought that it's
    essentially the same as fresh grapes that are already crushed so you don't necessarily need a

  • Posted in thread: What's in your glass tonight? on 03-16-2017 at 07:12 PM
    This Red Schooner again tonight. I had a late lunch with lots of meats so this is dinner
    :)@johnd - gotcha w/67% and thank you!Cheers!-johann

  • Posted in thread: What's in your glass tonight? on 03-15-2017 at 09:08 AM
    If you do the Grapemasters stuff, lake a look at "The Spaniards" thread. Based on the numbers,
    (you'll be getting the same grapes, though the numbers can vary), a 50/50 preferment blend of
    the Tempran...