Recent content by Grancru

Pour me a glass!!

Has anyone used a Buon Vino Super Jet Filter for Degassing? I am just wondering if it is safe for the pump to be used without fluid flowing through it and if it is safe for the carboy so not to implode. I popped it on with a universal orange bung and it works real well pulling the gas out. Just...

Does anyone have an inexpensive yet accurate method of testing the acids and Ph of must to balance the wine? What methods do you use? Brix is easy but what about these two?

I am dealing with two 55 gallon white plastic barrels filled 3/4 of the way full. They are located in a large basement area. Will this belt fit around a 55 gal barrel? Heating blankets seem to be the solution. Thanks for the help!

Can anyone share their creative methods for raising the temperature of wine must? I will be using Maurivin B yeast this year as it has an alcohol tolerance of 14-15% and reduces up to 56% of the malic acid during primary fermentation. The optimum temperature range for Maurivin B is 25–30ºC...

There are many woods that are used for cellaring because they do not mold when held a a proper cellar temp and humidity (55 degrees and 70% humidity). No different than cedar is used for cigar humidors because at 70% humidity it does not mold. Problem with cedar is the pleasant odor it gives...

Got this little guy, just don't have enough juice to fill her this year. I only have 27 gals of must fermenting right now. Maybe end up with 23-24 gals. Soooo, for now it will serve as a bar in my dining room.

I am preparing my plans for building a large cellar for all my homemade wine and debating what wood to use for the racks (small budget). I cannot afford Mahogany or Redwood. I see people using pine but my research tells me it will mold over time at proper humidity levels. I am considering oak...

Doesn't pine mold at proper cellar temps?

I am interested in the plans as well.

I have 10 gals of a basic mead (wildflower honey, water and D-47 yeast) that has been bulk aging for at least 1 year. I would like to lightly spice it in a similar fashion to Bunratty Mead. We absorbed a lot of this mead (and Guinness) in Ireland and the wife likes it. She has not taken to any...

I get good use out of these. Now if my Dragon Blood is a hit with the ladies I can go into full production after grape season. Get them away from my stock so it can age!

Yes, I would love to take a look. If it can be saved it would solve so many problems. The Brewlog PDF is nice but I can't save it.

I whipped up 6 gals in a 15 gal. MiniBrew unit. Is there any problem degassing in this unit or does it need to be racked into a carboy first? I can't imagine it would make a difference...

Does anyone have a documentary log in Word format that can be typed within and saved? I would greatly appreciate a copy. [email protected]