Recent content by Kradman1

Well...I posted this issue because I have made Pumpkin for 4 to 5 years now. Primaries had been approx. two weeks and once in carboy, continued to buddle for week or so. It struck me as odd that aggressive fermentation stopped the 7th day and then no buddle through the airlock. I think the room...

I have never applied two yeast...only if I had a stuck batch. What was I thinking to disturb such a good thing? Numbers are still good. As far as my hydrometer, in the beginning, it had a reading of 1.120. It now reads - approx. .996 My room temperature is around 61 - 62 degrees. Thanks for...

I had a potential alcohol reading of 16%. During my primary fermentation, I used Pasteur Champagne Yeast. I took off well for four days; however, Pasteur Champagne had an alcohol rating for 13 to 15%6. After 4 days of a good reaction, I threw in K1-V1116, hoping to reach that 16%. My primary was...

I just purchased a 1905 Apple/Wine Press myself at a recent auction. The wooden bucket, wooden frame work, and the location where the juice rolls out looks very familiar to yours; however, there's an additional piece for pressing apples. Heavy too! You got a good deal.

I was given several 10 ~ 12 gallons stainless steel milk cans approx. 30 years old. Can I use them to store my wine if I find a way to steal the cap air tight? Thanks

I made 6 gallons of Pumpkin wine Sept. 2009. I wrote down the ph. and acid but can no longer locate my notes. Hate when I do that. However, I do recall when I placed it in the carboy, I kept the ph. low - around 3.20 and acid around .60%. I remember feeling comfortable when placing it in a room...

Acid Bound Thanks Wade. I'm just north of Freeort, Illinois. I will assume you like guns, as noted from your photo. A little about me: I was at my range yesterday poping a few caps down range lining my scope in until the heavy snow started. Heading out this evening for some coyotes.

Acid adjust Greetings Wade: Newcomer on board. Made some peach wine. Tested the acid prior to primary. Need acid as my goal was to reach .60 percent. Which is low I know for peach. Creeped up slowly to about .50 percent. Tested it three times to confirm. My plans were to add additional acid...