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Check out this thread. http://www.winemakingtalk.com/forum/showthread.php?t=42438&highlight=powdered+milk I tried the powdered milk process on a slightly oxidized batch and had some good luck both in color and taste.

That helps!

Got to say Jim, it's hard to take you serious...........maybe it's the avatar!:d

Aw what harm can this 1 apple do?

I have put it off long enough. I'M in. Scott

"The parking lot on Alstede’s property was filled to the brim, thanks to the owner’s goings-on as well as the Harvest Fest in town. The sheer volume resulted in traffic lines backed up for miles in both directions, no one being turned away." The article makes it sound like the town's Harvest...

We have an acre vineyard in Minnesota. Extended cold this spring cut production down by almost 80%. I estimated around 400 to lbs of grapes this year. Middle of Sept we harvested the Edelweiss which was by far the worst of the 4 varieties. I was tempted to pick the Marquette and the best of...

" I made a small side batch of wine just for use in port" Quote from JohnT so I am going to call this the JohnT method. I started to make what I thought was a port using 8 gallons of frontenac grapes. I fermented grapes and added sugar until yeast died out. somewhere around 18%. There is a...

Mostly with you on this one John, However my wife did deviate from the no gift rule about 5 years ago, she bought me a ..............................Wine making kit! 25 carboys and an acre vineyard later I am wondering where all my time went. Scott

Woodshed..Wooodshed..James got taken to the woodshed!:db

MonteroRed, What color were your gooseberries? I've made gooseberry wine and it was red. Scott

Sign up for harbor freight email and you will always have access to a 20% off coupon good for 1 item per visit. They do like to keep you supplied with "sale" items. Scott

We just got out of the stone age and replaced our 25" RCA tv with a 60" smart tv and sound bar. While cruising youtube for Christmas music, mostly Trans Siberian stuff, I came across this. Thought it was awesome. Scott http://www.youtube.com/watch?v=gIoSga7tZPg

Ya, what Greg said. I over sulfited a 15 gallon batch (>100 ppm in white juice) and had a heck of a time getting it started. So2 measurement post ferment indicated no so2 remained.

I did this this early on with 1 addition. I used a ratchet strap to squeeze the buckets together with a 2 by 4 on the top bucket to keep the top pail from collapsing in on itself.

I use a canoe paddle. SJO

In a batch like yours that has had a problem starting I would continue adding slowly, maybe adding a quart, then 1 gallon ... 2 gallon then the rest. There is a good chance that adding the starter to the 5 gallons will work out but your chances improve doing it slowly. SJO

Another option. Start some yeast in a starter batch and slowly add your juice to it. starting with a very small amount and building up from there. I just had to do that with a 15 gallon batch of juice from grapes. Took 2 days to get it all going. I did not have to worry about that juice going...

Dan, do you use these upright or on their sides? It seems that it would be tough to top it off as there appears to be high ridges at the ends of the kegs that would hold oxygen. SJO

Do you know what ph and acid levels are? We just harvested Frontenac with Brix at 23 ph 2.9 acid 16. Yikes!!