Recent content by rawlus

I use an ISFET meter from Hach http://www.hach.com/h-series-h138-elite-minilab-isfet-ph-meter-with-calibration-buffer-set/product?id=7640516428&callback=bc Great meter, can store dry, self calibrating and can work with a drop-sized sample.

A refractometer makes all the sampling issues insignificant. You then only need a drop.

Filtering can be done anytime but usually just prior to bottling. There is no need to kill any yeast, not even sure what that means.

you should have had well over 5 gallons of wine in the carboy at this point before topping up. Your description comes across as Very unusual. Can you be more explicit?

A good case for bulk aging over bottling right away is natural degassing that can occur in carboy over time.

Was the wine warm the day I tried to degass? What was the wether like? Overcast rainy days ae ideal, low barometric pressure helps co2 come out of suspension easier, heat helps too. How does the wine taste? How long has it been since it finished fermenting?

I bottle with vacuum pump and double-drilled stopper,one to vacuum and one to wine, works very well, fast and inexpensive.

there are not very many russians writing viruses for a relatively small population of macs. if mac OS were the international corporate standard for computers, the tables would be flipped and there'd be many more viruses for macs and more effort expended to compromise macs. their relative lack...

I don't think an amarone can have too much body. One of the contributing factors to body is ABV level. Amarone is typically at the top of the scale here... Port-like in some cases.

Not really a big kit person, but in the early days I found the results from mosti all juice kits of higher general quality than concentrate kits. This is a subjective point of view of course. I agree with the others however that kits, because they are processed goods in one way, shape or form...

I rarely use glass anymore. Used to use it for degassing, but now bulk aging takes care of that too. I have a lambic aging in glass because I knew I wouldn't be needing the carbon for anything else. Since the beginning glass never appealed to me, it was heavy, fragile, slippery when wet...

Wade, check out this link... http://www.quora.com/Which-platform-is-more-vulnerable-to-viruses-iOS-or-Android For practical purposes... I don't run anything but a scheduled virus scan on my Mac OS computers... About once a week just as a precaution..I do not run any real time scanners as...

chenin blanc, unoaked chard, vignoir, riesling... typically sparkling wines are higher acid wines than still... and it will be difficult to control backsweetening since they will tend to ferment any sugars you introduce unless you follow through with full disgorgement and dosage.

My mom usEd to get migranes from red wine. She started taking claritin or alavert before consumption. No more migranes. Sulfites and headaches is a myth.

time usually solves the problem.. but for the curious with some extra $ to spend, the accuvin malic acid test kit is decent for monitoring the progress of MLF and determining the completion of MLF. http://www.accuvin.com/Products%20L-Malic%20Acid.html