Recent content by Main man

I have come across a glass carboy that on the bottom it says 2004 NRC 40 M-3008. I'm assuming it is fine for bulk storage. It appears to be over 6 gallons and may be 7 or 7.5 gallons. Can anybody identify it and tell me what it's capacity is?

I love blackberry wine

Just pulled out of the freezer my 54 lbs of Blackberrys picked in August. I'm experimenting a little by splitting it in two 5 gallon batches, one with corn sugar, bananas & raisins, the other without. My initial PH readings are 3.7 to 3.9. After reading Jack Kellers book, I thought I would be...

Thanks Bryan. My goal is to blend for flavor, adjust ph and add a hint of sweetness. I still have a lot to learn with so many things in the wine making world! Your guidance and input is very helpful Thanks!

I'm thinking about blending some kit wines that I have made and already bottled. I want to blend flavors but also adjust PH and add some sugar (and add potassium sorbate). Is it a bad idea to un-bottle, blend/adjust then re-bottle? I'm looking at it as an experiment as much as anything but...

Thanks! The timing to start another batch is not good for me. I'm thinking of going the F-Pack route and topping up with blackberry brandy to up the alcohol. What do you think of that idea?

Last September I made 2 gallons of Blackberry wine using 8 lbs of fresh Blackberry's. Looking through the posts on this forum, I probably should have used more than 4 lbs per gallon to start with. The wine tastes good now but I would like to kick it up a notch to get more blackberry flavor and...

2 ounces in 18 gallons of must

I just crushed & destemmed it today and have not added the yeast yet. Are you saying I should splash it at this stage? My original plan was to cold soak for a few days.

I inadvertently added too much (4x) Potasium Metabilsulfate to my must today after crushing. What can I do to save it?

Not sure what direction you are coming from but The Beverage People are in Santa Rosa and the Chico Home brew shop has quite a few supplies

Does anyone have any advice on if it comes to the point I should add more yeast, would EC-1118 be a satisfactory yeast to restart it? Should I use a whole packet?

Its a tripe scale beer and wine hydrometer, with SG, Brix and potential alcohol. It has a white background with black lettering and scaling. It much easier to read for my wifes and my poor old eyes. We agreed to track brix only because it is easier to read! Not sure I'm missing anything by...

Hydrometer

Thank you! I don't have any more DV10. If it comes to the point I should add more yeast, what do you think about EC-1118 to restart it? Maybe half a dose? I only have a few red wine yeasts otherwise - BM45 & BM 4 x 4.