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Join Date:

06-24-2008

Last Activity:

08-21-2014 9:57 AM

Likes Given: 1

38 Likes on 36 Posts 

    ABOUT ME

  • Fayetteville, NC
  • Mechanical Engineer
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Can I safely skip the oxiclean stage? on 08-22-2014 at 01:40 AM
    You need One Step or equal, not oxyclean.

  • Posted in thread: Sediment in bottled on 08-14-2014 at 11:48 AM
    Minimum of 3 months, 6 is better and a year is not out of the question.

  • Posted in thread: First Wine attempt, no boiling? on 08-12-2014 at 12:15 PM
    Wine yeast grew up just like you, liking the same environment.Any temperature in the
    "comfortable" range for you is OK for wine.However, with some light wines, cooler is better.
    Temperature doesn't se...

  • Posted in thread: Leaving fruit in fermenting wine....? on 08-12-2014 at 12:10 PM
    You need a better LHBS.Rotten fruit stinks and he wants you to leave your wine on rotten
    fruit????

  • Posted in thread: Racking on 08-11-2014 at 12:11 PM
    Rack ONLY when your hydrometer tells you to (less than 1.020). That is the only way to know for
    sure.

  • Posted in thread: FG Question on 08-11-2014 at 12:08 PM
    Believe itt or not, that book is called "the purple book" by an awful lot of people. We all
    know it well.

  • Posted in thread: FG Question on 08-10-2014 at 05:51 PM
    What is a yeast inhibitor?Cant be k meta and sorbate because that wont do anything until almost
    dry!

  • Posted in thread: First Wine attempt, no boiling? on 08-10-2014 at 12:10 PM
    4 weeks until bottling (and thats really pushing it), not drinking.If you wait a few more weeks
    in the carboy, a lot of issues will resolve them selves.

  • Posted in thread: second fermentation time? on 08-09-2014 at 01:39 AM
    I forgot to mention that this is not from a kit, but a welsh juice experimentReally doesnt
    matter, but its good practice to tell us what you are working on.

  • Posted in thread: First Wine attempt, no boiling? on 08-09-2014 at 01:36 AM
    The must is sanitized before it is packed, no issues as long as your equipment is clean.

FORUM SIGNATURE
Just because something CAN ferment, does not mean it SHOULD be fermented.
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