Last Activity:05-24-2013 3:51 PM
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9 Likes on 9 Posts
Posted in thread: Boone Farm on 03-12-2013 at 02:21 AM
I remember picking up a bottle post-college and noticing it said 'Serve Very Cold' on the
label.I am not a smart man. Do not read this as a friendly suggestion from the manufacturer -
it's a warning l...
Posted in thread: Fermentation Temp???? on 02-28-2013 at 06:00 AM
Late response, but my last three kits have been fermented cool. I did one of the chocolate
raspberry ports, with 3x premiere cuvee (plus yeast nutrient) @ 57 degrees, and also did a Luna
Bianca the ex...
Posted in thread: Why must starters be so large? Not understanding the concept of liter + starters on 01-11-2013 at 07:29 AM
I think the goal is also to give the yeast an ideal environment to reproduce in. 100g of dme in
.5L is going to be rougher on the yeast than 100g of dme in 1L due to the concentration of
sugars and re...
Posted in thread: making dessert/sweet wine on 11-07-2012 at 05:10 AM
I thought that was the purpose of adding k-meta and sorbate: to stop any live yeast from
starting further fermentation. Note that I'm not suggesting trying to stop an active
fermentation: everything I...
Posted in thread: Secondary fermentation in wine cooler? on 11-04-2012 at 10:58 PM
I've had luck fermenting (primary and secondary) at those temperatures - my fridge is set at 57
right now to ferment a kit, and just got done bottling another done at that same temperature.
It was by ...
Posted in thread: making dessert/sweet wine on 11-04-2012 at 10:47 PM
I've also heard of the 'add sugar slowly until the yeast can't take anymore' method, but being
inexperienced personally, I would be fearful that the yeast were still processing slowly -
perhaps too sl...
Posted in thread: kit fermentation temp on 10-22-2012 at 06:17 AM
Quick update: it went the final stretch from 1.026 down to 1.000, still at 57 degrees. I can't
vouch for the accuracy of the abv calculators on the web, but 57 degrees (steady) didn't seem
to hinder t...
Posted in thread: kit fermentation temp on 10-12-2012 at 04:31 AM
Warning - I'm not an expert by any means.But this is something I've wondered as well. My first
few kits were fermented at room temperature (Houston, summer, marginally within the range
specified by th...
Posted in thread: A 2 liter starter? on 09-21-2012 at 04:37 AM
When talking about starters, I always consider the volumes mentioned to be the starter wort
volumes, but only the settled yeast 'sludge' is what I put into my fermenter.And to be honest,
my 2L starter...
Posted in thread: Dip tube and false bottom fell off on 09-20-2012 at 08:51 PM
I've not dislodged my dip tube, but my first time using my FB, I added a short length of tubing
underneath to get closer to the bottom of the mash tun. It worked fantastically when I tested