Last Activity:05-22-2013 12:17 AM
Likes Given: 14
14 Likes on 14 Posts
Posted in thread: Simple Strawberry Wine? on 05-23-2013 at 04:13 PM
Both acid blend and calcium carbonate are good to have on hand, but practically worthless
without any way to check acidity. I have a pH meter (got a Milwaukee mw102) because knowing pH
is what protect...
Posted in thread: Wine and Fermentation Temps on 05-22-2013 at 05:17 AM
Knowing your yeast is a good thing too. Since I make fruit wines, I keep the room temps lower
than you would in a house to ferment (65 F) and the yeasts I am using will tolerate cool
temperatures. If ...
Posted in thread: Ph meter on 05-16-2013 at 03:38 PM
It relates in a sense on determing the amount of meta you need to add.Potassium sorbate is also
more effective as pH drops.I would suggest being WITHIN .1 of your target. There is a
difference from 3....
Posted in thread: 'Sweet" smell from commercial wine on 05-13-2013 at 03:47 PM
you lost me dan....I'm thinking dan was saying that the smell might be there (if you oaked),
but the only way to notice it, is to swirl the wine in a glass, cover (to trap the released
gas/smell) and ...
Posted in thread: Alabama finally legalized homebrewing. on 05-13-2013 at 03:44 PM
Now if only it were legal to have wine shipped to all states, as in 'interstate shipping'
where Jane Doe (me) can partake of a wine club or online vendor or onsite visit to out of state
winery & have...
Posted in thread: sg is too high, fermentation not starting on 05-06-2013 at 04:54 PM
I think it has more to do with yeast strains and fruit than how you sweeten (back sweeten or
there is residual sugar). To really know which way is better, you would have to take the same
yeast and fru...
Posted in thread: How did you find out about WineMakingTalk.com? on 05-06-2013 at 04:39 PM
Googled Wine Forum and up you came:hugx2. This is one of the best forums I've even been on.
People are polite and helpful.
Posted in thread: Is re-fermenting a six month old wine possible on 05-06-2013 at 04:35 PM
I think arne and seth's dilute method is the most plausible. What yeast was used originally? It
might end with higher alcohol when using something like 1118 or 1116 lalvin yeasts, but you can
Posted in thread: If I wanted to add chocolate to my wine on 05-06-2013 at 04:31 PM
I have made a liquor from real cocoa nibs and vodka. Then later mixed it in with wine to
fortify it. Worked out great. I imagine you could add the nibs (crushed as best as possible) to
Posted in thread: contaminated or something else on 05-06-2013 at 04:26 PM
Does it taste metallic? I don't think the flooring fumes could get in, unless your airlocks
were not full, you spilled water into each carboy or you opened them before the fumes were
gone. All of whic...
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