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11-30-2015 3:21 PM

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  • Posted in thread: Looking for Blackberry wine yeast advice on 02-25-2013 at 10:31 PM
    I made a wonderful blackberry wine with Cotes de blanc.I will however have to second what
    yooper said about stopping fermentation. Beer yeasts, typically, flocculant and clump rather
    well and fall out...

  • Posted in thread: Best Wine You've Ever Made? on 02-22-2013 at 05:20 PM
    While I have not been disappointed in any of the wines I have made thus far I would say the
    'best' has been a Blackberry that I bottled in late December. I can't wait to see how it ages.

  • Posted in thread: Caramel Apple Hard Cider on 02-05-2013 at 03:51 PM
    I'm sorry if this is posted in this thread some where but I have been trying to find an answer
    about clearing. If I used ground cinnamon instead of the extract will this ever clear? I have
    only ever u...

  • Posted in thread: ran out of bentonite...any one use gelitan? on 01-18-2013 at 12:02 AM
    I have not used gelatin yet but I intend to this weekend. After reading several threads, the
    most often referenced procedure is from BierMuncher in the 'gelatin finings?' thread. Here it
    is:I use a ta...

  • Posted in thread: Vacuum Degassers on 01-03-2013 at 07:08 PM
    Remember, with your gallon jug being smaller in diameter, it is better suited to handle
    pressure being positive or negative than a larger diameter carboy.Your 5 gallon carboy can be
    successfully vacuu...

  • Posted in thread: Vacuum Degassers on 01-03-2013 at 02:13 PM
    I don't know how many people here vacuum degas but I was thinking of giving it a go on my
    latest apfelwein batch. I was able to get a 1g glass jug to withstand 25" Hg using a MightyVac
    and that gave m...

  • Posted in thread: Fizz Giz on 01-01-2013 at 05:46 AM
    Looking forward to impressions!

  • Posted in thread: Bottling wine w/ Star San on 12-30-2012 at 06:09 PM
    If your StarSan is at 1x (properly diluted to its working concentration) then as you add your
    wine to the bottles it will be diluted out and no longer active.I JUST got done bottling a
    blackberry wine...

  • Posted in thread: Fizz Giz on 12-23-2012 at 05:14 PM
    Actually, the FiZZ GiZ hand-held black banana-shaped dispenser's built-in pressure regulator
    (shown here: provides a fully adjustable downstream pressure output range of 15-150 PSI.
    Here's how it's ...

  • Posted in thread: Fizz Giz on 12-19-2012 at 09:49 PM
    I saw this earlier and I was wondering if it would be possible to modify a champagne stopper
    then force carb in a champagne bottle. A little research looks like champagne bottles can
    tolerate around 1...