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08-24-2016 12:26 PM

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96 Likes on 89 Posts 


  • Fayetteville, NC
  • Mechanical Engineer
  • Male
  • Married


  • Posted in thread: Double pitch. on 08-25-2016 at 01:39 AM
    I may be wrong, but if you could isolate one single cell of yeast out of the billions in a
    pack, it would eventually ferment any amount of wine, as long as the environment is good. Yeast
    divide and di...

  • Posted in thread: Bad Spring Water? on 08-22-2016 at 01:42 PM
    Doubtful that it could be the water, they simply open the tap on the kitchen sink, put it in a
    bottle and charge you money.The only "spring" in there is the one inside the kitchen faucet!

  • Posted in thread: Spat It All A Very Discreet Tasting on 08-17-2016 at 12:23 PM
    YIKES!!!How are you going to drive?

  • Posted in thread: What's my wine missing on 08-17-2016 at 12:21 PM
    If you left the wine sit on the blackberry seeds for an extended period, you might be getting
    the bitterness from that. Kind of a tannin overdose.

  • Posted in thread: 30 day kit on 08-16-2016 at 12:11 PM
    At .995, it is done. Let it sit for a while and enjoy.P.S. the number of days is so that you
    get done soon and buy another kit, not actually how long it should take. Most of my kits sit 6
    months befor...

  • Posted in thread: Campden tablets - Just a few questions on 08-15-2016 at 12:19 PM
    I use 5 in a 1/2 gallon bottle and I only fill it up 3/4 of the way.It lasts around 6 months,
    if the smell doesn't hurt your nose, its no good.I have NO idea how a thermometer can tell
    anything but te...

  • Posted in thread: Any ideas on 08-08-2016 at 02:46 AM
    Sell it all and buy grapes :)

  • Posted in thread: SG has gone up after degassing and adding Fpack good or bad? on 07-31-2016 at 01:55 AM
    Way too soon. I would have waited a month before adding the f pack. Keep your eye out for a
    re-ferment. There were a billion or two yeast cells in your wine.

  • Posted in thread: SG has gone up after degassing and adding Fpack good or bad? on 07-30-2016 at 01:27 PM
    You added a thick liqd...of course the SG wnt up. SG is only a measurement of how much thicker
    or thinner than water something is.The pack should be stabilized so it shouldn't be fermenting.
    How long...

  • Posted in thread: Low Starting Sg. for a Cab? on 07-28-2016 at 05:20 PM
    the high alcohol phenomenon is new. Up until just a few years ago, 12.5% was high.

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