salcoco

Veteran Wine Maker

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Join Date:

01-01-2007

Last Activity:

06-21-2017 12:59 PM

Likes Given: 1

400 Likes on 307 Posts 

    ABOUT ME

  • wine maker for 30 years, presently retired
  • wine making gardening
  • retired
  • Overland Park
  • Kansas

LATEST ACTIVITY

  • Posted in thread: When are yeast nutrients needed? on 06-20-2017 at 07:27 AM
    from starting sg. if my math correct it would be at sg=1.056. 84/3=28. 1.084-.028=1.056 I
    prefer measurements in brix makes math easier.

  • Posted in thread: Grape Concentrate on 06-19-2017 at 11:09 AM
    white grape concentrate is from Niagara grapes and should be okay.

  • Posted in thread: Refractometer question on 06-19-2017 at 07:55 AM
    there are a number of spreadsheets on the internet that convert refractometer numbers measuring
    alcohol. suggest using these spreadsheet to verify your readings against hydrometer.

  • Posted in thread: Grape Concentrate on 06-19-2017 at 07:51 AM
    the grocery store concentrate is just a good as hobby shop. just be careful in that the grocery
    buy will not impart a different taste to wine or fruit. if the concentrate is being added for
    body of a ...

  • Posted in thread: VERY DRY - Below .990 ? on 06-19-2017 at 07:48 AM
    what yeast did you use and what was the start sg?

  • Posted in thread: Oak Spirals on 06-17-2017 at 12:16 PM
    tie a fish line to the spiral and then drop into carboy with the fish line sticking out the
    top. insert the air lock to hold the line. the small diameter of the line will not affect air
    penetration in...

  • Posted in thread: Will yeast rot? on 06-17-2017 at 12:13 PM
    just remove the airlock and wipe the inside of the carboy. the amount of time you have the
    airlock removed will not cuause a problem with your fermentation.

  • Posted in thread: Unbalanced Finished Wine on 06-17-2017 at 07:29 AM
    wine kits are balanced before starting fermentation. usually proper aging will soften wine
    characteristic of a young wine.

  • Posted in thread: Unbalanced Finished Wine on 06-16-2017 at 10:57 AM
    bulk age some more . if acidity is to high,acid will still drop out out just slowly. additive
    correction can be made up to bottling.

  • Posted in thread: Which kit would you pick 16L or 12L w/skins? on 06-14-2017 at 08:06 AM
    16l would be better. you can always add fermentation tannin and oak post fermentation to get a
    better affect then grape skins would supply. Barolo needs a long time to really develop and
    added tannin ...

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