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Old 04-22-2014, 03:22 PM   #11
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Guys, before you get down on the poster, I do believe that Chrisy is referring to themselves as the one having a "thick head" meaning a little dense, that's why, the next part of the phrase is a direct question about when to add the yeast.

I think we would say something akin to "I'm a little dense with this wine stuff, when do you add the yeast?" or "I'm a little confused by all this, when do you add the yeast."

Or maybe, "You have someone with a thick head [here] Peter, when do you add..." or perhaps, "Peter, you're dealing with a person with a thick head here, please clarify as to when to add the yeast."

Methinks you're a little quick on the trigger here gang, I read the poster as being self-abasing, not attacking the answerer. The "you" who has a thick head they're referring to is themselves.

Maybe it's because I've been watching a lot of Masterchef Australia/New Zealand that I'm seeing the linguistic differences.

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Old 04-22-2014, 03:42 PM   #12
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Quote:
Originally Posted by Revvy View Post
Guys, before you get down on the poster, I do believe that Chrisy is referring to themselves as the one having a "thick head" meaning a little dense, that's why, the next part of the phrase is a direct question about when to add the yeast.

I think we would say something akin to "I'm a little dense with this wine stuff, when do you add the yeast?" or "I'm a little confused by all this, when do you add the yeast."

Or maybe, "You have something with a thick head [here] Peter, when do you add..." or perhaps, "Peter, you're dealing with a person with a thick head here, please clarify as to when to add the yeast."

Methinks you're a little quick on the trigger here gang, I read the poster as being self-abasing, not attacking the answerer. The "you" who has a thick head they're referring to is themselves.

Maybe it's because I've been watching a lot of Masterchef Australia/New Zealand that I'm seeing the linguistic differences.
Oh, I totally misread that! You're right, and I am totally wrong.

I see what you are saying, and I must apologize profusely to the OP. I read it as an insult to someone else, and not in regards to themselves. I'm sorry for ME being thick-headed. I am very sorry!
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Old 04-22-2014, 10:12 PM   #13
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Regardless, one of the gentlest ways of preparing a good juice, suitable for fermenting, is to cover the fruit with boiling sugar solution, 15% to 20%, and allow the flavours and colours to be extracted osmotically overnight. This is a good technique for both beginner and advanced wine making because the fruit is only blanched, avoiding evaporation of delicate aroma components, and avoiding solubilizing pectic acids and other things which will cause cloudy wine.

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Old 04-23-2014, 02:19 AM   #14
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Thanks guys, sorry if I upset some people,, not intended, just meant that I needed more info ,and felt a bit slow as first try without kit,no nasty comment to others, will be more careful


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Old 04-23-2014, 02:23 AM   #15
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And thanks Patrick will keep you informed


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Old 04-23-2014, 02:41 AM   #16
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Just having a look at Jack Kellars recipes sound Mmm but most have wine juice concentrate ,which believe it or not is a hard thing to find in nz is there any thing else that can be used to add to fruit


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Old 04-23-2014, 01:15 PM   #17
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Quote:
Originally Posted by Chrissy View Post
Just having a look at Jack Kellars recipes sound Mmm but most have wine juice concentrate ,which believe it or not is a hard thing to find in nz is there any thing else that can be used to add to fruit


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I think that's "WHITE" grape juice frozen concentrate, not "wine" juice concentrate. Same thing as frozen orange juice concentrate, just with white grape juice instead of orange juice.

You should be able to find it in most grocery stores, it's pretty common.
http://www.welchs.com/products/concentrates/100-juice-concentrates/100-juice-concentrates---frozen/100-white-grape-juice-frozen-concentrate

If you can't find it, you could add chopped raisins. The most common raisins are actually made from white grapes. They'll add a bit of body, some sugar, a bit of acid & maybe a wee bit of tannin. Just pulse them a few times in a food processor & add them to the must with the rest of the fruit. A dose of pectic enzyme will help to break 'em down.
Regards, GF.
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Old 04-23-2014, 01:44 PM   #18
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Can't buy that here went to town and brought some grapes ,read on google how to make concentrate so have ended up with 3cups so all good


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Old 04-24-2014, 11:55 AM   #19
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I think that you might be able to get various fruit cordials? I've read that the British don't have frozen concentrate readily available either and they say that cordials are pretty much the same thing except theyre not frozen. Maybe this is available in NZ?

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Old 04-25-2014, 12:04 AM   #20
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Thanks guys will keep you informed,just waiting to finish a Hedgegrow apple and rosehips first before I start my new project ,my wash has been on over two weeks now supposed to be finished but it's still bubbling really strong at moment (sorry if I offended some people,a was talking about myself being a bit slow on the uptake). Will have to be a bit more careful,,,,this is now a couple of weeks later all ready to bottle my apple and rosehips wine had stabilized and all set to go but hasn't cleared enough used kieslsol and chitosam still not clear put lid back on to give it more time and it's fermenting again. HELP

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