Recent content by Billy-T

Oh I see... At the top there a 5 thin lines, then 90 on a longer baar, 5 again and 1000 on a thick bar that goes all the way around, then 5 thin ones again and 10 on a long one, this goes on with the graduations counting up till 50 lower on the meter. So should I read below the line as 1.010...

Hi, I am looking at this thing, there is a scale that has 90 at the top, then 1000 below that and a thick line, below that like it starts at 10 and counts up untill 50. If I measure on thatr scale it's 1/2 way between 10 and 1000. What does that mean for a measurement? Thanks for the...

Hi, I am making that jam wine, it's moving along well. I moved it from the primary to a secondary last week, left 3liters of guck in the bottom of the fermentor. I noticed soon after that there was quite a bit of guck that made it to the secondary, so I filtered it today to get out the...

If you accidentally left you wine out in the winter you mean. But seriously, it's not wine anymore it's shine, as you elude to in your title. It's not going to taste like wine anymore, and no, you don't have to wait if you are going to do that, but you will not confuse it with wine, so for...

Hey ap_winer, Can I have a link to your strawberry recepie? Billy-T

I figure you are in the US, so I am not going to bore you with a link to a web shop here. I would say cork it... with one of the plastic sort of corks. They have alot of advantages over the wooden ones. Corkers are availabe here in online wine shops starting around 20-25dollars the bigger...

I Guess it is Pioenroos http://www.flickr.com/photos/39477645@N00/180532771/ But can you make wine from that?? Found the English... http://en.wikipedia.org/wiki/Peony

Hi Luc, I'm making that Jam recepie :D It's been a few days now and most of the bits of fruit are on the bottom, except a very thin skin on top. I have stired it each day, be that skin keeps coming back. When is it time to rack? Not to bottles yet, but to the secondary? It's still...

So it can be bottled as soon as it clears? Doesn't matter if I use egg white or clearing agents (gelatine) to clear it up quickly? I only have the one carboid so I am kinda wanting it back right away. Does the flavor chage a whole lot when I leave it in the basement for a long time? I mean if...

Thanks for the reply, I meant the open fermentor, often described as a pail with a damp towel over it. I was thinking that the open fermenter would let oxygen in, but of course since CO2 is heavier than air it will sit on top with or without an airlock. I put the lock on anyways just to...

Hi all, I am new to making wine and I am curious. Why is the primary fermenter left open for a few days days without a water lock? Then the wine is racked into a secondary with a lock for some time. Doesn't the yeast eat up the sugars without making any wine of it when it's exposed to air? Billy

Luc, I saw your recepie last night and rushed out today to the AH to get the jam, sounds absoutly nuts, I just couldn't resist. Now I have got everything together and wanted to read you write up again and it is gone... where did it go? Billy

I have replied now 3times to this thread, i don't know why it doesn't show up. I've looked up the adress and made a nice sounding long winded answer, but for some reason it never showed up.. either time. Frustrating, I will use a packed of bordeaux yeast I have instead. Thanks

I've just joined the forum, and overlooked this section. I should have said hello to all first. I haven't made wine yet, just getting all the equiptment together and doing lots of reading. Trying to learn the lingo and all that. So I'll be around askin lots of silly questions, I hope you all...

Here is a link to the site, odd though I already posted back on this thread but I don't see my reply. ANyway, it's 1/2 way down under the heading SPECIALE wijngist 70 gram (1.00.31) http://www.vanrein.nl/shop/index1.asp?r=84