Wine Making Forum

Help Support Winemaking Talk by donating:

lloyd
Last Activity:
Jan 16, 2016
Joined:
Feb 24, 2010
Messages:
173
Likes Received:
0
Occupation:
I grow timothy hay for the horse market in Calif

Share This Page

lloyd

green grape

lloyd was last seen:
Jan 16, 2016
    1. Julie
      Julie
      Thanks, Lloyd and I'll miss the good clean jokes as well. And you guys are the ones who make this a good forum.
    2. Tom
      Tom
      not that I know of
      Why do you want to know?
      pectin enzyme would take care of the pectin
    3. jtstar
      jtstar
      Look on the bottom and see if there is a one or two printed on the bottom of the trash can if it has either one of those numbers you can use it.
    4. djrockinsteve
      djrockinsteve
      Things are great. Trying to get the last of last years wines bottled. I'm strategically working the carboys to make it easy. I have all this muscadine to rack and clear in a few days. Then in 2 weeks I'm meeting Sarah Rides and her husband in NY where I would like to get a few more juices. Where on earth am I gonna put these. I must be outta my mind.

      If your peach needs a bit of flavor try adding some strawberry. That will boost the acid and flavor. Keep them seperate until all are clear and aged then mix a few samples.

      I did a strawberry peach last year that was excellent. I can't recall how much strawberry I used but it wasn't alot. I'll try to find my notes and let you know. Have a great day.

      P.S. What's your dogs name?
    5. grmtgirl
      grmtgirl
      Thanks Lloyd! There absolutely is a wealth of info & great humor! I stumbled here 'bout a month ago, did alot of reading & smiling! I'm here 'bout every morning & afternoon before leaving work (no internet @ home) to discover more! Great place & people!
    6. lloyd
      lloyd
      thanks Wade
    7. Wade E
      Wade E
      Personally I wouldnt add any water and just make it from straight juice. But i you want to dilute it down Id probably use around 15 lbs per gallon of wine of fruit because peaches contain a lot of water and are a delicate flavor that can hide way too easy.
    8. Wade E
      Wade E
      I really hate how brew places even sell it in shirt lengths especially without tell you. If you were making a short connection to hook up 2 taps then thats all 2' or 5' for that matter is good for. The more carbonated something is the longer of a hose youll need. 10' just works for Sparkling wine and is great for beer. Make sure when you pour that you push the nozzle wide open as far as it can and it will pour better also, if you only try and open it part way it will pour much more foam. Thats actually an option on some taps and is called a creamer faucet to get a good head on a beer for beers that normally dont have much head retention.
    9. djrockinsteve
      djrockinsteve
    10. Wade E
      Wade E
      Besides Walkers all I know of is the Vintners Harvest and the Oregon fruit Purees. Walkers has some dam good juice buckets though and lots to choose from.
    11. djrockinsteve
      djrockinsteve
    12. non-grapenut
      non-grapenut
      I would love to share information, Lloyd. Right now, I am trying to figure out an easy way to filter some wine that has a bacterial haze.
    13. sweetcheeks
      sweetcheeks
      Hi From Germany Lloyd!
      This website is awesome. It takes a bit of hit and miss to figure out but it comes through in the end. Please don't give up in your trials and attempts to figure it out. I find there are some very experienced brewers available at a keystroke!
    14. manku007
      manku007
      Hello Lloyd, Me fine what's up, how is your life going on. I don't have horses other wise I also need your hay. :sm
    15. St Allie
      St Allie
      You're welcome LLoyd... too many people making recipes too complicated lol..

      I have a breville juicer.. it juices whole apples.. if you have apples with worm, then trim damaged areas off before juicing.

      Apart from that.. it's very simple.

      Allie
    16. Tom
      Tom
      If you add your k-meta and sorbate you should be fine. 1/4tsp meta and 3tsp of sorbate. add this after your wine fermented dry. Are you asking because you are making a fruit wine of a kit wine?
    17. Tom
      Tom
      Not sure which power point you are talking about?? I cant say I had one on so2
  • Loading...
  • Loading...
  • About

    Occupation:
    I grow timothy hay for the horse market in Calif
    single again seeking balance. I enjoy life and the many wonderful things it has to offer

    I like dogs farming keeps me busy I xc ski and swim for hobbies in addition to making wine and beer