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  1. scurry64

    Normal Skeeter Pee Fermentation?

    I'm making a 10 gallon batch of the original SP recipe. The yeast is 1 sachet of Lalvin EC1118 and I used Jack Keller's starter procedures. The starting SG is 1.078 and the temperature is ~73° F. I pitched the yeast at 9:45 PM EDT. This morning I took a peak and I was surprised to see the...
  2. scurry64

    Too much yeast Too little headspace

    I know that I pitched too much yeast. I need to know how to fix this potential problem. This is a 6 gallon pail of Chilean Carmenere. I made a starter using 10 grams of BRL97 yeast and 10 grams of Goferm. There was probably less than 2 inches of headspace before pitching the yeast. Now...
  3. scurry64

    Chilean Barbera

    I picked my Chilean juice buckets yesterday. I brought the temperature up, adjusted the brix and acid, then pitched the yeast starters. BUT, I forgot to add the FT Rouge. It's been less than 30 minutes since I pitched the yeast starter. Is it too late to add the FT Rouge?
  4. scurry64

    Preventing Water Damage

    In the last year we have had 2 separate incidents of water damage to our home. The first resulted from a leaky valve under our kitchen sink which caused extensive damage to a wall, door and door frame in the finished basement. The second resulted from 2 separate sources. It was partly...
  5. scurry64

    Creeping Corks

    I bottled 2 kits this weekend. I'm 100% certain that fermentation was complete. I'm less certain that were completely degassed. I used a floor corker and 9 X 1.5" synthetic polymer corks. At the time of corking all the corks were at or below the lip of the bottle. When I applied the...
  6. scurry64

    Basil Wine

    I'm planning to make a 1 gallon bath of Basil wine this weekend (using Jack Keller's recipe - http://winemaking.jackkeller.net/request215.asp). I couldn't find the 11.5 oz frozen white grape juice concentrate cans anywhere around here. I did, however, find Welch's reconstituted 100% pure white...
  7. scurry64

    SP Yeast Choice

    I started my first batch of SP last night. So far, so good. The SG is 1.074. I don't have a slurry available. I will make a starter this evening and pitch in the morning. I have these 2 yeasts available. I won't be able to get to the store and pick up another. Which of these 2 gives...
  8. scurry64

    Malolactic Culture

    I pre-ordered two six gallon Chilean juice buckets from Presque Isle Wine Cellars. One Carmenere and one Barbera. I've only done kits previously. I plan to do an MLF because almost all the evidence indicates that most full bodied reds benefit from the process. I see that most malolactic...
  9. scurry64

    WineXpert Selection Riesling Icewine Style 12L

    Hi. This my first post and first visit to Wine Making Talk. I'm looking for a bit of reassurance and guidance regarding my next kit. As the title says, I'm making the WineXpert Selection Riesling Icewine Style 12L kit. I've never made a 12L kit before. The instructions say to ensure that...
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