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11-19-2010 8:54 PM


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  • Posted in thread: Sugestions for topping off on 02-08-2010 at 11:10 PM
    Ive actually been using glass marbles like you would use for decorative vases or things of that
    nature. you can find them at someplace like Wal Mart in the floral arranging isle and they work
    like a c...

  • Posted in thread: whats next on 01-22-2010 at 11:07 PM
    I also would like to add that I wasn't meaning any disrespect to anyone! I guess the
    interesting thing about wine making is the many different ways people go about doing the same
    thing, which is why i...

  • Posted in thread: desprate help needed, driving off CO? on 01-21-2010 at 02:33 AM
    yeah exactly. at least what I know from my experience is that usually you can see the co2
    rising up from the bottom when its still in there and its much smaller continuous bubbles
    (kinda like soda whe...

  • Posted in thread: desprate help needed, driving off CO? on 01-21-2010 at 12:40 AM
    how do i tell when i've driven off all of the CO in my stabalizing stage? or how long should it
    take?i"ve been using a whip and drill for roughly 30 minutes....but still get foam when i stiri
    have a v...

  • Posted in thread: whats next on 01-18-2010 at 03:08 AM
    Yes, but active primary is usually about 5 days. Certainly not two weeks! You only stir in
    primary generally to break up the "cap" that forms, not to keep the yeast in suspension. Trust
    me, an active ...

  • Posted in thread: whats next on 01-17-2010 at 11:25 PM
    Sure, Just check out this link of recipes of the recipes recommend stirring one or two times a
    day during active primary fermentation. Also the book I use (Terry Garey's Joy of Home
    Winemaking) every...

  • Posted in thread: whats next on 01-17-2010 at 10:10 PM
    Actually most fruit and juice wines recommend that you stir/shake daily for a week or two to
    keep the yeast in suspension. I also would not bottle after only a few weeks in secondary. you
    need at leas...

  • Posted in thread: what would cause this? on 01-13-2010 at 11:15 PM
    nothin like a wine that has had a chance to open up to its full potential. congrats and enjoy!

  • Posted in thread: Bulk aging in too high temp on 01-13-2010 at 11:14 PM
    yeah that could be it. wine loves between 52-55 deg. unfortunately theres no real way to turn
    back time. You could try chill proofing (helps precipitate out acid) or possibly blending with
    a similar w...

  • Posted in thread: A little too slow? on 01-10-2010 at 01:40 AM
    Making wine is all about patience, my friend! just dont worry so much and let the yeast do its
    thing!edit: I've learned from experience that fussing with it too much and taking too many
    readings and d...


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