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  • Posted in thread: Ferment the F-Pack? on 12-26-2009 at 09:08 PM
    Make it as designed and give it out as gifts next year. Fpack would contain sorbate, and sg is
    extremely high most yeast will have issues getting started let alone finishing in the style
    range. Also c...

  • Posted in thread: Low pH -stuck @ 1.045 on 12-12-2009 at 03:54 PM
    wine ph shouldn't be above 3.5, thats were most of the stability comes from compared to beer.
    2.8 is little low and have had wine ferment out just fine at that level. Adding more of the
    same yeast won...

  • Posted in thread: synthetic corks on 11-25-2009 at 12:48 PM
    Synthetics for aging under 2 years and I use Altec or natural cork for longer term.

  • Posted in thread: Spliting a 5L Bottle on 10-30-2009 at 01:50 PM
    Should consider adding back additional sulfites for protection before transferring to other

  • Posted in thread: Sorbistat K, How much to add on 01-23-2007 at 05:46 AM
    The bottles I buy say 1/2 tsp per gallon so thats what i use with no problems. The camden
    (sulfities) are added to prevent a Malolactic fermentation that may occur depending if there is
    malic acid pre...

  • Posted in thread: A way to take the pressure off on 01-10-2007 at 01:20 PM
    Regular wine bottles are not for holding pressure, If you need to do a sparkling wine you must
    go to champange bottles and plastic stopper and the wire basket or beer bottles. If its a sweet
    mead the ...

  • Posted in thread: Bumping up a Mead ABV on 12-28-2006 at 12:11 AM
    Link to a calculator thats works good for sugar and calculating sugar amounts needed

  • Posted in thread: I'll be making wine soon! on 12-28-2006 at 12:07 AM
    It is recomened to use a bucket for primary so the yeast can get oxygen, also make sure it is
    made to 6 gallons otherwise the gravity will be off. dont top up until after the wine is
    degassed and the ...

  • Posted in thread: K Meta? on 12-22-2006 at 07:18 PM
    depending on how much has been added till now, at bottling should be around 50 ppm to help
    prevent o2 damage and provide additional protection for it.

  • Posted in thread: Kit wine, fermenting time on 12-22-2006 at 07:13 PM
    Primary should be 7 to 10 days and then a transfer to the secondary vessel depending on sg of
    it. Check your gravity and and compare to the manufactors directions. Temp being lower than 70f
    on kits wi...