Recent content by pbrblue

.38 Special. Sorry I forgot they were there. I used all butacouple from the box and don't really know what to do with these last few. They've been rolling around on that bench for several months now.

Well the sparkalloid was done last month and really not much change in clarity. I checked the acidity. It's .350. Low.Next month I'll bring it up to .575 without racking. It will have sat for 2 months by then. After adding acid blend I'll let it sit 2 more months. Hopefully I can upload the...

Yes there is a patient. Registered at the USDA #110-2946738. "Whomever attempts to use or attempts to replicate the described siphon shall be liable to pay the patentee the sum of $35.00. Payable upon use. The check shall be made to his name and mailed first class, next day delivery." So send...

I tried that in the beginning. When I couldn't get it to clear I asked George. He suggestedsperclear and it didn't work. Then he did some research for me and suggested amlayse enzyme. But I always use thesparklloid first to get rid of most of the stuff. Whenever I just used one product it never...

It's almost time to rack. However I thought I would do something a bit different this time. It's still very opaque. Normallymost wines have cleared a bit by now and I would check the acid and adjust. Then let it sit for 2 more months. I have 4 other wines started that must be racked before I go...

Racked last week at SG .992. Lots of gunk on the bottom.In about 2 months I'll check the acidity and adjust without racking.I* keep getting bumped off the internet. this is the 4th. time I'm trying this so I'll post pictures with the next try. Before and after pictures (to come!) Pictures won't...

HA! It does look pretty disgusting! That's one of the oranges I grated and squeezed.

There really wasn't anything to figure out. For some reason this time there was no ACCESS DENIED to pop up in red. I've been using that siphon since 04. I just changed the tubing twice. I was cheap when I started. But if something works there's no sense in changing it.

SG today was 1.015 so it was raked into carboy, I didn't have time yesterday. This will sit untill the fermentation is stopped, then racked off the sediment with 2 campden tablets. Then sit for 2 months. Then I check and adjust the acidity without racking and sit another 2 months before starting...

I think I forgot: It's a 3 gallon batch. Sorry.

Corn Whiskey Wine 3.0: 2dozen ears corn (uncooked) 9 large oranges 24 oz. white grape concentrate 36 Peppercorns Water (8 pints hot to disolve sugar. 13 pints cold) 7 lbs sugar 8 tsp acid blend 2 tsp nutrient 1 1/2 tsp energizer 3 campden tablets Yeast K1V-1116 Clean fermenting...

Twice as much pectic enzyme? Was the question

I'll write that down to try it. What do you think....twice as much?

The last 2 batches was 13%. I don't remember any problems with fermentation stopping. I could probably push it to 13.5% but I had a problem with a 13% batch of apple wine I had for thanksgiving dinner last year. I didn't remember eating.