Search results

Ok, what ever you say....But DB is suppose to be a very early drinker, a very early bottled wine....... Maybe i can not read as well as you....But i think the original recipe said. Wine in 15 days.......please correct me if I am wrong. Never mind..it is not worth the post....... Thanks.

Dragon blood is suppose to be a very early drinker, like from start to bottling in a month , but you can rush it too much if you do have problems... I do not move my wine until it is dry in the primary. I then put in a second carboy and degass the hell out of it. I rack when it has 1/2 inch of...

I wish i could tell you, but I really have no idea. I have made around 60 to 70 gallons of the original db and maybe 80 are 90 of variants, I have never had that happen.... Some other crazy stuff, but not that.I did get something similar in a blackberry once, but it was because i did not add...

do you have a filter system.... maybe syphon with a cheese cloth, are pour into a bucket through a cheesecloth

i used to degass for about 15 minutes the hit the reverse on the drill and another 15 minutes.....usually two times is enough to degass.

stirrer made form clothes hanger.

barb. barb. barb. go to home depot are a harbor freight buy a cheap cordless drill. get one of the plastic white coat hangers...cut it on one end so its straight, cut the other end where there is still some bend on it. put it drill and go to town........ you will never degass it by hand, well...

i doubt it. I double the fruit on every batch, and have no problems clearing db. if i make a peach i do it from concentrate with saved peach skins for color and even that clears very fast. if its strawberry i use three times the fruit and it clears....

some home depots carry diffrent stocks...mine here sales the nylon barb fittings in all sizes, not sure why.... but one up in houston does not.......

what makes you thing its still fermenting....try degassing a gain. how did you degass, drill, vaccum.

if you cant find at home depot are lowes, try an ace hardware if you have one.

helps to have more info. starting sg current sg did you add clearing agent did you degass did you add sorbate and kmeta/campden lots will help with that info.

Turock, what do you use to check your ph....one of the vinmetricas. was thinking of getting there new one, before blackberries start coming in.

I agree with you somewhat....tom.... You can change the password on your router and change the encryption if you want, but if anyone wants to get in they will....I dont see why they would... A chain of stores with cc,customer info, etc is a target for sure, look what you could do with all that...

atlantic ones....they have big claws....5 to 6 a lb...i would eat them at least 3 times a week i love them......lobster poor boys...dang.... time of the year i start getting calls from shrimp brokers looking to sale there future catches, and was bringing up the price of lobster as a comparative.

dralarms....I still have a customer that runs win 98 and every year he ask for something different for his software...this year I told him no. He has to upgrade all his software to run on at least xp. It was done in the old fox pro.....if you know that.

I dont think I would worry about it too much....I can not see why anyone would want to get into your router....must virus,worms,trojans never come through a router....its mostly emails and clicking on a pop up. It takes quite a bit of work to get through any router. And I am not talking about a...

I do agree with Julie, give super kleer at least 2 weeks....even though it may clear in a few days, if you use sorbate it will drop out as a real fine brown film, and it will take 2 weeks to do so.

i started a 3 gallon batch of wine made from teabags 2 weeks agoe. plan to add mint after its clear and let sit for a month on it. I call it mint julep dragon blood...... used 48 large size teabags...(luzianne) and steep it in the sun for 3 days. then added sugar, etc and fermented. its in the...

I dont think sorbate will not stop a wine from oxidizing...sorbate is meant to help stop any type of referment from adding sugar are juice with sugar contend. if its topped off well and with an air lock it should not oxidize.