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Join Date:

06-24-2008

Last Activity:

09-26-2016 2:19 PM

Likes Given: 2

105 Likes on 98 Posts 

    ABOUT ME

  • Fayetteville, NC
  • Mechanical Engineer
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Bubbling like mad in secondary fermentation on 09-24-2016 at 12:35 AM
    So far, so good.1.080 is a bit low to start, but will give you a nice soft wine between 10 and
    12% depending on where it stops.

  • Posted in thread: Just checking - kit wine ready in less than a year? on 09-14-2016 at 12:14 PM
    I think you can make it worth with kits....START now. I always extend the time line of kits vs
    what the instructions say...like 4 month instead of "wine in 30 days"! So, if you bottled
    around New Year...

  • Posted in thread: Rubbing Alcohol flavor in wine on 09-14-2016 at 12:13 PM
    Time will cure that.

  • Posted in thread: Just checking - kit wine ready in less than a year? on 09-13-2016 at 07:48 PM
    1 year should be plenty for most red kits. Of course, longer would be better, but a year is
    pretty good. Bottle at 10 months and sit for 2.

  • Posted in thread: How long will yeast keep? on 09-12-2016 at 02:26 PM
    Archeologists have found thousands of year old living yeast cells. At that 2% per month, and a
    billion cells or so to start, I think they are good for a while.

  • Posted in thread: Snap top bottles on 09-12-2016 at 02:23 PM
    I won a case of 1 litre swing-tops at a wine competition and use them. You do need to replace
    the gasket, but that's the cheap part. I like them for the Mist kits. Less bottles to open
    since they hold...

  • Posted in thread: I have a ? for ya on 09-11-2016 at 01:45 PM
    Campden will not kill wine yeast, just stun it. Stir it until it gets going again. Miht take a
    few days, but at least the child protected it for you, make sure you thank him.

  • Posted in thread: Do I need to top up after 1st fermentation? on 09-10-2016 at 11:43 PM
    It should be OK for a short while, keep checking it's SG until it goes down below 1.000, then
    top off.

  • Posted in thread: Adding grapes to concentrate. on 09-10-2016 at 11:37 PM
    Yes, very thick grape goo with lots of skins and seeds and a few small sticks... Kind of
    reminds me of the old Creech and Chong bit..." No stems no seeds that you don't need"

  • Posted in thread: Non distilled brandy on 09-08-2016 at 12:02 PM
    First, there is no way it turns out to be 17 or 18% ABV. "Yeast cake" is the clue. "Yeast cake"
    generally refers to bakers yeast and it isn't very good at producing high levels of
    alcohol.Second, it i...

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