Last Activity:02-07-2012 7:39 AM
Posted in thread: Slow, but not stopped fermentation. on 01-31-2012 at 01:29 PM
I am using Lalvin 71B-1122 yeast. I did up this gallon of cranberry wine plus I started a
gallon of orange juice wine at the same time. I used the same package yeast by dumping half in
one and half in...
Posted in thread: Slow, but not stopped fermentation. on 01-30-2012 at 06:52 PM
I am brewing up some cranberry wine. My Starting gravity is 1.100 and I pitched the yeast about
2 months ago. I have the wine in my basement that stays around 65 degrees F. The issue I am
having is th...
Posted in thread: Orange Juice on 01-21-2012 at 11:32 PM
Well I finished my second try and brewing up some OJ and this time I totally did away with the
vomit flavor. For 1 gallon of OJ I added 3000mg of Calcium carbonate (Aka Antacid tablets). It
Posted in thread: Orange Juice on 01-20-2012 at 01:04 PM
No disrespect - I'd humbly recommend you go read up on sulfite (and sorbate) before you start
backsweetening:oI am new to Viniffication, so I will do some more reading on it. Every batch is
a new lear...
Posted in thread: Orange Juice on 12-29-2011 at 08:20 PM
I didn't realize that yeast were such tough little buggers. I used some Sodium metabisulfite
recently in some of my hard Cider so it wouldn't ferment again. I then added a bunch of Honey
to sweeten it...
Posted in thread: Orange Juice on 12-19-2011 at 02:04 AM
seancroome I am fairly new to brewing and vinification also, but I have read that you can bring
the temperature down very close to freezing to kill the yeast, I think I read that it should be
Posted in thread: Orange Juice on 12-18-2011 at 01:22 AM
I just tried to brew up some from concentrate and it didn't turn out too well. I Brewed up 1
gallon so in case this turned out as vomit it wouldn't be such a waste. Here is what I did:1
Gallon of Oran...
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