Recent content by Jrlaplante

Just a juice based run of apple wine using 71B. First time doing apple, getting a lot of Co2 but not any foam like I did with the grape wine. Is that normal?

Started yeast on Monday, it's bubbling away. Should I be stirring it daily while yeast is working?

Well it is bubbling away this morning. Just needed a little more time I guess.

Thanks for the help. My mentor said the it mat take another day to start. He uses 71B a lot.

1.060 or 15% suger. I don't have any go ferment or ph strips. If it does not start by tomorrow should I just try another packet of 71B? Thanks

Started a batch of cherry wine, 15% possible content. Added energizer, Camden tabs, pectin,tanin,acid blend. Waited 24 hours, added 71B after adding to heated water and waiting 15 min then incorporate must to within 10 degrees. After 24 hours I have Zero action. 75 degree temp. Any ideas?

Tart cherry going into primary this week.

Troll

Just started the hobby. Hoping to learn and get good info for the journey.