Recent content by shoebiedoo

Thanks for all the input. I did end up just punching it down and racking...it was fine

Correction, I was out of town for 4 days not 2. the Sg was before I left

I had my grapes fermenting for 5 days and already they were down to 1.02 SG. the problem was, I had to go out of town for 2 days. I showed my wife what to do and when to stop (if necessary) but I just found out she forgot to do it. I can't really smell much and I'm sure there is a layer of...

Thank you! I tried the links from several years ago and they didn't work. This is the one I've been looking for.

It's been awhile since a regular on this forum. many new computers later I'm trying to find an copy of some of the old calculators I used to use. I believe Fermcalc was the one I liked best as it easily measured SO2 addition, using either 10% solution or KMBS. The links appear to no longer...

I have a similar problem with 2 flextanks of Riesling from buckets. It appears to have stalled at 1.01sg. this product is very good dry and I don't like the slight Sweet flavor. Trying to decide if I should just let it fint it's own way or throw some ec118 and warm it up. Thanks

This was a thread on Breathable bungs right???? ;);)

I've used silicone bungs on my PET carboys. They work great

Welcome to the Group!!!!! Are you close to te Luton area? I get there often

Yeah. Im learning that while fermenting is going on neither is much more then a WAG. I think the brix going up on the BRIX is what really threw me off.

Well, SALCOCO was on the right track. This was a 50gl fermentor and had a very high brix. but I got Jittery after adding 2/3's of the calculated Acidulated water, after seeing m desired brix. needless to say all the wonderful sugars started fermenting my brix went up. Well, I went on a...

I used the refractometer at 1st. The 20 brix this morning was hydrometer

Calibrated and correted for alcohol. I used the spreadsheet on. Morewines website. And going from 24 brix to 20 then up to 25 seems like a lot!!!!! I hope I'm not going to end up with 20 galling of Port LOK

I started 2 batches of Brehm frozen grapes a few days ago, a 2018 Sryah and a 2013 Zinfandel. day 3 into fermenting and I'm getting confused. The Zin was adjusted to 24 brix prior to pitching the Yeast (D254) the fermentation kicked in yesterday and today it appears to be going strong. When I...