Last Activity:05-19-2013 1:56 PM
Likes Given: 1
7 Likes on 7 Posts
Posted in thread: Vinoka Hard Cranberry Lemonade kit....help on 05-19-2013 at 06:54 PM
Hi Steve. Got most of my important material back. Windows 8 I am adapting to. Some things are
way better others are being used for the first time and frustration sets in when I can not make
what I thi...
Posted in thread: mold on 05-19-2013 at 02:42 PM
This wine I am sorry to say is drain cleaner. This is what happens when we do not use sulphite
when setting a wine. Mold is a spore this could have come from the petals or been airborne but
it over po...
Posted in thread: Vinoka Hard Cranberry Lemonade kit....help on 05-19-2013 at 02:37 PM
OK here is the home method. Ferment using half the water at mixing time. Allow to ferment clear
and add the sugar and flavoring. use soda water 50/50 when you serve.
Posted in thread: port. floor corker problem on 05-19-2013 at 02:34 PM
Have you taken the mechanism apart and cleaned it? Some times excess wine from previous
bottling gum things up clean everything up and reassemble using a very light wipe of petroleum
Posted in thread: Orchard Breezin Pinot Noir Black Cherry on 05-17-2013 at 02:19 PM
This is a fairly sweet kit. When I first took it home the flavor reminded me of a cherry cough
syrup. I left it for months and then tried a bottle it turned out very good. It is one of my
Posted in thread: Ferm Stuck in secondary! on 05-14-2013 at 01:20 PM
What is the temperature at?
Posted in thread: EP Gerwurztraminer on 05-13-2013 at 01:20 AM
Ok thanks, now I know for next time. I have an EP Amarone that I am about to get started so
hopefully I will avoid the same problem with that. With this kit I would not rack until day
fourteen make su...
Posted in thread: Still fermenting after a month!!! on 05-12-2013 at 06:17 PM
There are paper tests available. I do not think that is necessary in this particular case I
would rack away from the sediment. I would get some fresh K-metta and do a new addition Proper
Posted in thread: 'Sweet" smell from commercial wine on 05-12-2013 at 04:10 PM
I would like to venture what you are smelling is the vanillin's from extended time exposed to
oak during barrel aging. Staves might be a better method as there is not as much surface area
exposed and ...
Posted in thread: Still fermenting after a month!!! on 05-12-2013 at 04:05 PM
This could also be a case of a spontaneous MLF. Mlf bacteria love high acid environments. If
your Campdon was old or it did not totally dissolve air born mlf bacteria could have gotten in
during the l...
- racking and leaving sediment is old school
- need to add sweetness after sorbate.
- Windber, Pennsylvania Amateur Winemaking Competition
- Back sweetening, how much sugar?
- Mini jet
- WE says "Don't top up"
- Pictures of your equipment
- How much will a concentrate increase sg
- My First Kit: Tropical Reisling
- Test sample question
- Apple/Blackberry recipe needed