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02-05-2013 2:44 AM


  • play banjo
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  • Ferriday
  • Louisiana


  • Posted in thread: Best yeast for a dry Muscadine wine? on 07-26-2011 at 04:10 PM
    It will soon be Muscadine season and im preparing for my second 'go round'.I attatched a
    picture of last years makings.Last year was my first time at making my own brew.I used too much
    sugar and the y...

  • Posted in thread: freezing breaks down pectins? on 06-22-2011 at 04:23 PM
    I was told a few days ago that freezing before pressing can help break down the pectins in
    fuit.I will soon be picking blackberries and muscadines and wanted to know how well, if at all,
    this freezing...

  • Posted in thread: ??? ??? on 11-17-2010 at 04:45 AM
    much thanks guys

  • Posted in thread: ??? ??? on 11-16-2010 at 08:02 PM
    Im thinking of buying a 10L reflux column and alembic set for christmas. Ive looked around
    trying to find some feedback about the company and havent come across anything.Does anyone have
    any experienc...

  • Posted in thread: Interested in southern Muscadines? on 11-08-2010 at 02:55 PM
    We have a winery about 20 miles from my home in Natchez, MS that specializes in nothing but
    Muscadine wine! girlfriend and I were driving through Natchez on our way home and noticed a
    new sign off th...

  • Posted in thread: adding yeast during second fermentation on 11-07-2010 at 07:07 PM
    truckjohn, my OG was 1.09, thats after adding the sugar.I siphoned into the secondary and let
    that sit for a month.I didnt have any tiny bubbles rising so i added some of the same yeast.Its
    going alon...

  • Posted in thread: adding yeast during second fermentation on 10-30-2010 at 03:26 AM
    I racked my muscadine wine into a second fermenter last week. the tiny bubbles of carbon
    dioxide stopped rising yesterday. the wine is still super sweet, my SG was almost 1.080.what
    would happen to th...

  • Posted in thread: Louisiana wild Muscadine on 09-22-2010 at 02:05 AM
    ill take my chances and leave it i said i only added 1/2tsp to 4g of juice.i looked at
    it today and the yeast is still goin and it looks very 'liquidy' so im not that worried about
    reboiling ...

  • Posted in thread: Louisiana wild Muscadine on 09-20-2010 at 01:51 AM
    yes. it seems i was a bit confused. I realize now after reading up on the enzyme and fruit
    pectins that i did the exact opposite. I only added 1/2 tsp to 4g of juice. Hopefuly I havent
    screwed the poo...

  • Posted in thread: Plastic Fermenters for wine on 09-16-2010 at 03:04 AM
    What will happen if i dont add another gallon of water?How will the airspace affect the outcome
    of the wine?