Luc

LATEST ACTIVITY

• Posted in thread: Tannin or pectolase on 04-22-2013 at 05:31 AM
  Tannin wil give your wine some extra byte.However in a white wine there will be more acid as in
  a red wine and therefore one ever uses tannin in a white wine. It is overdoing things and you
  would not ...

• Posted in thread: cleaning nylon mesh bags on 04-15-2013 at 05:35 AM
  Use plain nylon stockings. They do a great job and are cheap. Just throw them away when they
  have done their job.I use them all the time and even made a small DIY project for helping them
  fill up with...

• Posted in thread: refractometer on 04-15-2013 at 05:32 AM
  Kevin,If you want to read about all benefits of the refractometer just read my story on this:

• Posted in thread: fresh apple wine on 04-15-2013 at 05:29 AM
  Completely agreed with Julie.I once did all kinds of experiments for mashing up apples and
  freezing gained the highest amount of juice and the best taste. you can re-read that story
  here: indeed agre...

• Posted in thread: will this be a problem... on 04-15-2013 at 05:20 AM
  The reason there is a gap of time between the addition of k-meta/Campden and pectic enzyme is
  because studies have shown that pectic enzyme can tend to produce a chemical which can inhibit
  the yeast f...

• Posted in thread: To many Raisins? on 04-10-2013 at 04:43 AM
  Oops. Sorry was meaning to write:So you did not ONLY add raisin flavor AND nutrients but also
  sugar.Luc

• Posted in thread: Oaking Fruit Wines on 04-10-2013 at 04:38 AM
  I do oak some of my wines but not all.Best use is in strong flavored reds.So I oak my plum
  wines (which are blush but have much flavor) and my elderberry wines.Do not oak white wines. It
  just does not...

• Posted in thread: To many Raisins? on 04-09-2013 at 04:45 AM
  Just be aware that raisins are 50% sugar. So you did not add raisin flavor, nutrients but also
  a lot of sugar. So take that in consideration with your sugar calculations.I hope you mashed
  them up. Or ...

• Posted in thread: Hydrometer on 04-08-2013 at 05:35 AM
  It's really not that important where it comes from. For example, is it important where the 2.2
  comes from when converting from kilograms to pounds? (IE #pounds = #kilograms * 2.2.) It's just
  a convers...

• Posted in thread: When does wine begin aging? on 04-08-2013 at 05:22 AM
  When fermentation has finished the wine is ready. Before that it is not wine but must.So aging
  starts when the wine is finished.Luc