- Posts 3
Last Activity:01-01-2010 11:33 PM
Posted in thread: Yeast Question on 01-02-2010 at 04:51 AM
I moved it to a slightly warmer place (maybe about 69-72 deg) to see if that would help the
yeast. I am sure the alcohol is what is slowing them down. I just want to make sure that
suspended yeast are...
Posted in thread: Cork Question (Whack a cork!) on 01-02-2010 at 04:49 AM
I always get a couple of corks that rise up, usually when bottle has too much wine in it and
pressure builds up on corking.:ban:I record the couple of bottles when it happens. Also move
fast and smoot...
Posted in thread: Peach wine on 01-02-2010 at 04:45 AM
Sure you can but the skins will add some body to it which fruit wines typically lack. Make sure
to use extra pectic enzyme in this as Peaches have lots of pectin is can usually give you a
hard time cl...