SBWs

LATEST ACTIVITY

• Posted in thread: TA Testing on 05-22-2013 at 02:09 AM
  I have a post on my BLOG explaining how to test acid with a pH meter and the formula and where
  the numbers come from. Testing acid in wine with a pH meter

• Posted in thread: Anyone have a recipe for Blackberry-Apple wine? on 05-20-2013 at 01:37 AM
  Everything but the yeast goes in on the first day, yeast on second day. After fermentation was
  complete I stabilized with 1 Campden tablet and 1/2 tsp Potassium Sorbate then degassed and
  used simple s...

• Posted in thread: Ph meter on 05-16-2013 at 09:26 PM
  I've always said a cheap pH meter is better than no pH meter. I'm thinking if you are buying
  this meter than chances are good you have no way of measuring SO2 and are going by the method
  of adding k-m...

• Posted in thread: critique/inputs for blackberry wine on 05-15-2013 at 01:00 AM
  Agree, don't think I will ever try the blood, but I have used milk and it did wonders restoring
  the color and flavor on a white grape peach that I left the airlock go dry and it oxidized some
  before I...

• Posted in thread: critique/inputs for blackberry wine on 05-13-2013 at 09:14 PM
  I use DEB EL Just Whites 100% dried egg whites 1 tsp which is equal to 1/2 egg white for 3
  gallon batches. Here is a link that explains different agents and what they are used for. I use
  egg whites mo...

• Posted in thread: campden tabs vs k-meta powder on 05-13-2013 at 01:05 AM
  Two things I see, first 1/8 tsp of K-meta is 3 times to much. 1/8 tsp is what is used for 3
  gallons. When working with gallon batches add 1/8 tsp to 6 oz of water to dissolve and than add
  2 oz of the ...

• Posted in thread: critique/inputs for blackberry wine on 05-12-2013 at 03:33 PM
  This is a very interesting thread, I've enjoyed reading the comments. When I started out in the
  hobby 3 years ago it was to make a blackberry wine from all the wild blackberries that grow
  around here....

• Posted in thread: $200 to spend.... on 05-05-2013 at 06:19 PM
  A small gram scale, a mid price range pH meter, and extra carboy's in different sizes.

• Posted in thread: Airlock? on 04-22-2013 at 09:05 PM
  To understand when and why you should use an airlock you really need to understand yeast and
  the fermentation process. I have a article on my BLOG called yeast for beginners that will help
  you underst...

• Posted in thread: Bottle or wait on 04-21-2013 at 06:33 PM
  From what I can tell after reading some of the post on here there isn't anything you can't make
  wine out of, that's what make it interesting. Good luck and maybe you found something no one
  else knows ...