Last Activity:03-28-2017 2:14 PM
Likes Given: 1
354 Likes on 274 Posts
Posted in thread: Kit Ratings on 03-28-2017 at 08:10 AM
WineMaker magazine has a wine competition every year and they list the result for each wine
kit. I would think the results would be a indicator or wine kit quality.
Posted in thread: Batch size and aging time? on 03-28-2017 at 08:08 AM
I think it is that the peach wine takes a long time to clear and its volume may be not a factor
Posted in thread: clearing on 03-26-2017 at 08:18 AM
super klear likes warm temp make sure wine is at least 70deg.
Posted in thread: 49 year old grape vine, I want to cut it back and start over on 03-25-2017 at 11:13 AM
I suggest leaving two existing trunks. it is your prerogative to cut to ground or just 6 inches
above ground. the root system established will give ample growth to two of the vines you wish
to grow. y...
Posted in thread: Battery Powered Pruners on 03-25-2017 at 07:09 AM
this outfit. electric ones are pretty pricey, they seem to have pneumatic one as well.would
need an air compressor and generator for the air pressure ones, probably come just as economic
Posted in thread: 49 year old grape vine, I want to cut it back and start over on 03-25-2017 at 07:02 AM
I would cut all to the ground but two of the healthiest looking vines. I would prune these
vines of any side suckers up to the top of the trellis. then prune the reaming to one cordon
per plant keepin...
Posted in thread: Making multiple kits at once on 03-25-2017 at 06:48 AM
the normal yest dosage is one gram per gallon. the 5 gram packet is appropriate for one kit. if
you reduce the amount of yeast it will take longer for the yeast to reach the colony size to
insure a go...
Posted in thread: Making multiple kits at once on 03-24-2017 at 07:15 AM
yes it should work. to increase your success, I would hydrate the yeast with go-ferm and add
yeast nutrient Fermaid-K once fermentation has started.
Posted in thread: vinegar? on 03-22-2017 at 07:51 AM
there is a lot left out of your procedure. I would hazard a guess that yeast nutrient was not
used. the yeast would have been stressed and volatile acid produced. sanitation will also cause
Posted in thread: Want to Experiment with Making a Sparkling Wine on 03-19-2017 at 11:05 AM
your level of sweetness and my level of sweetness are different as it will be for all wine
drinkers. my point is do bench trials with the glycerin. It is possible that 1% is not enough
were 3% become ...