Recent content by chris400

Mixed up a batch of star-san last night how long is it good for if stored

Ok ......sometime between my last post yesterday and when I got home from work last night it started and was going strong at 11:30 pm last night

Ok I have it under a air lock and it is starting to move some ....but stir it twice a day ....have made several the same way but never such a slow start

first was a starter then a sprinkle the 2 pack temp is 75 or 76 its room temp in my basement

hey guys i am making a muscadine wine and i put it in the primary day before yesterday and i still haven't got good action yet ....i am hoping i didnt put to muck kmeta in it to kill the wild yeast and it is affecting my wine yeast i let it set for 24 hours after it was put in and then pitched...

I used 12 gal of fruit added 5 tbs of petic enzyme 5 tbs yeast energizer 5 tbs yeast nutrient 1 tbs tannin start sg of 1.090

Hope it turns out good in about 10 months when I bottle. First time using the red star Pasteur red yeast ..it went from a sg of 1.090 to 1.020 in 4 days, that was faster than the ec1118 I used last year ...anyway good luck to all on this falls wines

Sorry the title was supposed to say petic enzyme

Can I get a petic enzyme from my local grocery store and if so what's it called

Can I get petic enzyme at a grocery store and if so what's it called there

I have made the triple berry dragons blood but I was wondering if anyone has ever made it with the tropical fruit blend that's beside it in the frozen fruit section and if so how did it turn out

I added strawberry to mine and it is very very little extra flavor ...color is great though

Used the floor corker today and it's great so much nicer

Will do....thanks guys

Ok i didnt think of that thanks for the replys .........how do yall adjust yalls depth before you started ....did you make it flush with the jaws or further down were the bottle stops