My fermentation cabinet tends to maintain early to mid seventies and I had rarely thought to mess with it given I haven't done Riesling from grapes and kits are pasteurized. When I started to brew Belgian beers however I started to use my wine room fridge which I had sized with the intent of...
Check out the homebrewers almanac by Scratch brewery. They make beer with all kinds of stuff they forage. Mushrooms are in there as well. I plan on adapting some ideas to wine.
How long did the plastic corks bottle condition? Should only be 1/2 way in and then wire caged but not sure a little further would be he issue. My money is on the bottle conditioning. I usually give my Belgian ales about a month.
Thanks Ajmassa5983,
With 3 little ones and a full time job outside of hobbies, ~ 9 months. I had planned on pouring my on concrete countertop but found a granite counter guy locally that had some overrun and it came out less than tools and materials on concrete so that shaved a little time...
Been awhile since I posted here. Looking forward to get back in. Have a few big grape projects planned this year so I’ll be getting in and posting lots. Since being active here I did convert an unused downstairs room into my wine making area. Thought I’d share as I tried to make it dual use, bar...
Don't be afraid to siphon. I sometimes prefer it to using an auto-siphon or my vacuum pump just for ease....and the fact that a good swig and swirl of vodka is all it takes to sanitize your mouth. Maybe take 2 just to be sure.
That's three questions..;-)
The pump has a manufacturing warranty. No manual needed, since I built the system. No two hole bung needed since I either drilled my own or use a blow off stopper (they work great).
One thing it doesn't come with is a kick back for being mentioned in posts...
Pricing-wise you may be in the ball park but the statement regarding quality is completely subjective. It really depends on the individuals DIY skill right?
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JDesCotes
Your highest sunk cost will be the pump. If you feel like fiddling I would go the DIY route. It sounds like...
if your hydro was calibrated for 65 degrees then the temp difference (65 - 72) would roughly add 0.021 to your number.
I had one of these kits that started at 1.084. I added sugar to get to 1.093. The grapes then raised it to 1.098. This is what my notes show at least. Hope that helps.