abnoba12

LATEST ACTIVITY

• 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
  still wasn...

• 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
  about 30...

• 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...