Recent content by Ohio Bob
Help Support Winemaking Talk - Winemaking Forum:
-
O
Post a photo, any photo
Probably needed one hand to hold his beer.- Ohio Bob
- Post #13,952
- Forum: General Chit-Chat
-
O
Super stuck fermentation (concord grape wine)
GoFerm needs to be rehydrated in the same solution as your yeast.- Ohio Bob
- Post #11
- Forum: General Wine Making Forum
-
O
Tiny Bubbles, In my Cabernet Sav?
Typically red wines don’t require back sweetening AND malolactic fermentation. It’s usually one or the other. If I recall, a heavy dose of Kmeta will kill the MLF bacteria. That is why you would not want MLF to extend a great amount of time, but rather finish quickly. Once MLF finishes, then you...- Ohio Bob
- Post #12
- Forum: General Wine Making Forum
-
O
Corks, and other bottle stoppers
If you’re expecting to drink them within a few years, the #8’s should be ok.- Ohio Bob
- Post #54
- Forum: Beginners Wine Making Forum
-
O
Old wine???
In any event I would add some potassium metabisulfite in case the wine is still salvageable.- Ohio Bob
- Post #3
- Forum: General Wine Making Forum
-
O
New Member Intro
Welcome to WMT! That’s two from Ohio today!- Ohio Bob
- Post #2
- Forum: New Member Introductions
-
O
Hello from Cleveland
Welcome to WMT! You’re just 20 minutes from me.- Ohio Bob
- Post #2
- Forum: New Member Introductions
-
O
Post a Meme, any Meme! (no politics)
The Who - Behind Blue Eyes- Ohio Bob
- Post #19,391
- Forum: General Chit-Chat
-
O
Yeast Rehydration is good stuff
So here is some research behind the issue...- Ohio Bob
- Post #42
- Forum: Yeast, Additives & Wine Making Science
-
O
Corks, and other bottle stoppers
And if you’re asking me, I use idophor sanitizer mixed in water until it’s beer colored, for all equipment, carboys, etc. Everything except corks.- Ohio Bob
- Post #37
- Forum: Beginners Wine Making Forum
-
O
Corks, and other bottle stoppers
This is one area where there are 11 perspectives among 10 wine makers. For a sanitizing solution the concentration is 3TBS per gallon of water. Some let the solution be in contact wit the corks, some only allow gas contact. Some people don’t even sanitize corks, just open the bag and use them...- Ohio Bob
- Post #34
- Forum: Beginners Wine Making Forum
-
O
Yeast Rehydration is good stuff
I understand now. Perhaps it’s not important what the ABV is in the starter as long as the Brix continues to go down. Just use the Brix as a proxy measure of yeast growth. Conversely, you could divide a packet of yeast into several smaller amounts and scale down the water and sugar as well. I...- Ohio Bob
- Post #41
- Forum: Yeast, Additives & Wine Making Science