Last Activity:01-11-2012 7:22 AM
Posted in thread: Hello from Baltimore on 01-11-2012 at 12:22 PM
Well, in wine making that just ends up causing you to make more wine. haha Once it gets into
the carboy their isnt much else to do except watch, so to occupy your time you start more
wine....and more ...
Posted in thread: Hello from Baltimore on 01-10-2012 at 01:12 PM
Welcome and hello, im sure youll do fine by the looks of it. lol Only problem I see you having
is thinking too much about it, cause I have the same problem. :slp @RockyI like you man, but
the AFC isnt...
Posted in thread: Hello from the UK. on 01-10-2012 at 12:57 PM
Welcome to the show, id say that "may get better with time" is more of a "will" than a "may".
Id plan on longer so you dont get discouraged, take your time and youll be much happier in the
Posted in thread: Hi From Canada's Capital Region! on 01-10-2012 at 12:51 PM
Welcome to the forum, sounds like you have the makings of a nice set up.
Posted in thread: Started my Saskatoon berry wine on 01-04-2012 at 08:28 PM
Yeah, best advice I can give you is keep it in the carboy under airlock for at least a week or
two. If it isnt visibly fermenting still, i.e. bubbles forming or that you can see rising, then
Posted in thread: Those yeastie beasties on 01-04-2012 at 08:10 PM
I like to stir mine up and stick my head in the bucket and get a big sniff, sometimes I get a
little woozy from it but thats have the fun :) Crackedcork Hahaha I do the same thing, my gf
told me I loo...
Posted in thread: Hello from Indiana on 12-30-2011 at 08:22 PM
And the hook has set, lemme reel in the newest addict...:fsh Lol Glad to see you staying
excited, it just gets better imo.
Posted in thread: Those yeastie beasties on 12-30-2011 at 04:27 PM
In fact once fermentation appears to be complete, leaving the wine in contact with all
available yeast for 2-4 weeks will produce the cleanest, most completely fermented final
product. Great post, on...
Posted in thread: Can you stabilize a stuck wine? on 12-30-2011 at 03:52 PM
A bit late I guess, but you made the correct assumption. Unless you like the way this ferment
progressed and want to repeat later, I would look at using a dif. yeast next time if your
starting SG is t...
Posted in thread: Cheers from Virginia on 12-30-2011 at 03:28 PM
My appologies, I didnt know I was getting mud on your rug. Consider it taboo, as I am now
educated and corrected. So, how bout them dawgs!?! Lookin for that national next year.:try
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