Recent content by jdriver84

I just started my yeast and sprinkled it in, everything seemed to ferment according to plan, but it just will not clear. I guess I'll go ahead and add the pectic enzyme, and see how that pans out for me. Should I just let it settle after the enzyme is added, or should I go ahead and do another...

Yup, degassed it as best that I could with my handpump. Pumped on the old bastard for hours, lol.

I've been having trouble getting my skeeter pee to clear. I started it before Christmas with RealLemon. Didn't clear after the addition of Sparkolloid, beginning of Feb I figured I'd give it another shot of Sparkolloid. I'm not sure if that was a wiser decision or not, but it didn't seem to do...

That's what I've been using. I picke dup a brake bleeding kit. Generally I pump the hell out of it, to keep it at what reads on my gauge as around -10 PSI. From what I've read, that's a vacuum holding a little more than 20Hg. It sure gets the bubbles coming out of my Skeeter Pee!

So the " is referring to Hg and not inches?

When you guys are talking 18" , 25" and such, what exactly are you referring to?

I'm just chalking it up to a learning experience. I made a lot of mistakes, and took a lot of notes on this batch. I came up short on being able to fill the carboy, had abad sulphur stink for a while, missed a couple other steps along the way. I'm surprised I wound up with a nice wine that...

It spent close to 4 1/2 months in the carboy. I had a bit of a sulp[hur problem at one point, so it was splash racked 3 times, and racked another time after that before bottling. It's just the faintest bit of sediment, but is it really going to cause any trouble in the bottles? Or should I...

Well, the floating isn't really a "suspended" sort of thing. I've been storing mybottles on their sides.I suspect it settle dout on the sides of the bottle during storage, and as I set them upright the seal, things once again became suspended in the wine. It's such a tiny amountthat I really...

So I was down at the brew shop today. I figured I'd stop in to see if there was anything interesting to add to my collections of tools after having read some more on the forums here. I picked up an acid testing kit, and a bottle brush. I also pickedup a couple packs of shrinking bottle seals...

So I'm a few days in, SG arond 1.02 for both my limeand lemon batches, and I got to say, that limesmells like it has something dead in it, lol. What a disgusting stench. Ya, the lemon smells a little like fermentation, but right from day one that lime batch just smells awful, and not that...

How accurate are the Vinometers you can buy?

Well, I just added the starter to both my Lemon and Lime batches last night right around midnight. It's about 9:30 the next morning right now and the Lemon is already bubbling nicely in the primary, and the Lime, well the Lime is a forthy fermenting machine already. It's bubbling like crazy...

Ya, for as cheap as it is, I don't think I'll be reusing it anymore.

I don't have a slurry to use right now, so I decided to go with a starter instead. Seems somepeople have had luck with it, but I am expected a slow start once the yeast is into the primary with my juice. My intiial batch from yesterday has taken right off again.