Recent content by jiml

Any fruit or juice can oxidize. It sounds like your juice was already oxidized. If you had taken it back to the LHBS, you could have gotten a replacement. Now that it is fermented, I don't know what your options are.

Maybe in 4 years I can send you some :) I am planting 6 vines this year. We shall see how they survive :)

Yeah, if I were to tour some wineries, it would make the most sense to get a group of people and use a limo type service to drive. I sure don't want to drink and drive :). Little disappointing that people haven't said positive things about it in the past. Especially since the conference fee...

Has anyone ever been to one of their previous conferences? Was it worth the cost of admission? I am trying to talk my wife into letting me attend. We recently got Southwest airlines here so flights would be relatively cheap. If I do convince her, I would probably fly into Burbank and take...

Also benonite doesn't float. So if fermentation is complete with no CO2 being created, it will just sink to the bottom. Kit makers have you add it prior to fermentation because it can do some clarification during the fermentation and they can include less total(cost savings). If you add it...

I believe Wade ferments to dry in his primary. If you put an airlock on it around a SG 1.010 then a nice pocket of CO2 should sit on top protecting it from O2.

Hoping Wade will chim in as he sells pumps and uses them to do transfers and degas.

I purchased the box variety of the amarone from Amazon. For $70, I just couldn't pass it up. I plan to start it next weekend. I will keep you informed of how it progresses.

Typically, I believe: LHBS= Local HomeBrew Store(shop)

I have never made SP but I plan to in the near future. I am thinking of using my amarone for my slurry unless I see a reason not to. Interested to see what people say about yours.

Amp, Don't sweat it. I started my first batch in the beginning of december. I picked my walk in closet because it has the most stable temp in the house at around 72 degrees. For 2-3 weeks in november, I monitored that room many many times a day. I decided to move forward. Started my...

I ordered 1lb of K-Meta from a store near me(takes one day to deliver via UPS ground). I just opened the box and found that there are large chunks in the k-meta bag. From my reading, K-meta will go bad due to humidity or moisture and I think lumps would be a sign that this K-meta has been...

You could always take the white wine and freeze it. It will instantly "age/improve" it.

If you are 100% sure the wine is dry(no sugar left) then you could omit the sorbate. However, I believe that is going to be hard to know for sure. If there is any residual sugar remaining, yeast could activate in the bottle and that could get ugly. Even if your bottles don't leak or explode...

Awesome, I look forward to reading it.