Recent content by Pumpkinman

Mike, you guys check ip addresses on a regular bases, you already know that I haven't been posting. I know how this forum is run, I had access to the mod area, so please, let's be honest with ourselves. Lori, hunkering down under a bridge....lol....get over yourself, I've been part of another...

I want to start by saying that I've chosen to avoid posting due to differences of opinions with a few of the admin, I also chose to remain silent to avoid any negative debates here, lord knows that the last time I wanted to try to correct a lot of incorrect info posted on this forum, I was...

I had the same question.

It was time to start stocking up on Hops, yeast and grain, this is some of the yeast and hops that I received today....not to mention that I just scored a great deal on hops, 40 oz of various hops for $50.00 shipped......LOL Lately, unless I can get a good deal on ounce packets, I purchase Hops...

Welcome aboard!

Yeah, 66 might be a bit too cold for degassing. Do you have a seedling heat mat that you can tie to the carboy, or a brew belt?

You should be fine, it would be possible that water could have gotten inside the carboy, but it would have to be one heck of a precision shot to land in the small opening. I would leave the carboy at room temp.

Open the carboy and stir with a stirrer.

I always add my own yeast, a yeast that compliments the style or varietal that I'm making, different yeasts will add different characteristics and sensory profiles to the wine. If you hydrate the yeast with Go-Ferm, and add must to the yeast within 15 mins (after 15-30 mins without a source of...

You have my vote!

Welcome aboard, and welcome to the obsession! A real good investment would be either a 10 gallon fermenting bucket, but I'd recommend getting a 20 gallon brute from Home Depot or Lowes, the Grey brutes are rated as food grade, this way you can make bigger batches of Dragon Blood!

Nickausjames, WLP675 is a finicky strain, White Labs recommends pitching is (co-fermenting) when the must reaches a gravity of approximately 5 brix. Your Ph is fine for this strain, as far as temps, White Labs states that 60F is the recommended low, however this strain can tolerate down to 55F...

I've made some outstanding wine from Juice buckets, I normally age for approx 1.5 yrs for the reds and 6 months for whites. I don't know who told you three yrs, but if you have the patience, I'm sure that they will only get better.

How does it smell and taste? Any off odors or smells? I'd rack it to a clean carboy and test the SO2 level again.

Derek, what Caliber?