Recent content by QuiQuog

Drinked?

I haven't regretted it yet. 🙂 I have noticed an issue with some corks after opening. On some, a portion of the bottom edge has folded up. I may have mentioned it in the past, only on Nomacorcs. It doesn't seem to be a big deal, but it's something I've only seen with the floor corker. I believe...

This is a FWK Baby Super Tuscan that finished fermenting on Oct 21st ‘23 with a SG of 0.994. It’s been sitting in bulk since then, with 1 addition of kmeta at 3 months. I was looking at it a few days ago since I’m planning on another addition when I noticed the bubbling. I didn’t degass since...

Well, I went ahead and did it. I juiced the berries and put just the pulp in the mesh bag. The remaining pulp seems to be about the same volume as what remains at the end of the standard method. Although the color isn’t as deep, I suspect it’s because the skins have yet to release their color. I...

Well, it’s actually pits. It ate through and ruined my big beautiful stainless bowl.

Any idea what this reaction is? I put 4tbsp of sodium metabisulfite in a gallon of water and put it in a 10 gallon brute, along with some things I wanted to disinfect. All plastic or glass. I didn’t have a lid for it, so I put this large stainless steel bowl over it. Came back a few days later...

I’m about to start another batch of DB and need some opinions. Is there a reason that we don’t crush the berries first? I feel like I’m leaving too much behind when I throw away the bag of remaining fruit. I’m thinking of running my fruit through a masticating juicer and putting just the pulp in...

Does it need to be denatured alcohol? Would Everclear work?

I love the inspirational messages contrasted by the Jesse Pinkman quote. That's hilarious.

I think Skeeter Pee or Dragons Blood would be perfect. Quick to make. Little to no aging required. Slightly sweet and great chilled. Great for sitting on the cabin deck. DB is a little more work to make since you're squeezing berries each day for a week, but I prefer it to SP.

Temperature was the first thing that came to my mind. I've run into that before also. I would get it into a warmer part of the house for a while. I've heard good things about vacuum racking because it doesn't expose it to much oxygen. If you could get it warmed up and also vacuum rack that might...

Obvious correction: I could have used my bread proofer. Dough!

The sorbate doesn't kill yeast, it prevents reproduction. So you could keep pitching yeast until the SG is where you want it. Not sure how much that would take, or the intervals. Probably less than the cost of throwing away expensive must.

The following is from a collection of Jack Keller recipes: BLACK TEA WINE "I was wondering if you had a black tea recipe...." Amos Herrera BLACK TEA I guess it is only natural that I receive a request for Black Tea Wine after posting one for Green Tea & Ginger. This recipe differs from many...

I also have that problem nearly every time. There seems to be a difference between dried with a towel and actually dry. I just check it a few times the day I put it in and push it back down, and then into the next day. Eventually it seats and stays. I've tried using one of those orange caps to...