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02-08-2016 12:35 PM

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13 Likes on 12 Posts 


  • Posted in thread: Rookie wine experiment on 02-08-2016 at 11:38 AM
    How did you fit 5 gallons of juice in a 2 gallon container?

  • Posted in thread: Fining agents or bulk aging to clear? on 01-28-2016 at 10:09 PM
    If you're going to age your wine why add unnecessary chemicals?

  • Posted in thread: Sparkling Quick Mead in a Keg? on 01-28-2016 at 07:19 AM
    Personally I would use minimal CO2. Hopefully someone else will chime in with their opinion and
    some actual settings.

  • Posted in thread: Fining agents or bulk aging to clear? on 01-28-2016 at 07:18 AM
    Age and clear naturally.

  • Posted in thread: Taste of must and finished wine on 01-26-2016 at 11:12 AM
    Are you tasting sour or the yeast? At this point you have a ton of suspended yeast.

  • Posted in thread: Cranberry Apple Wine questions,,, on 01-24-2016 at 04:54 PM
    I use or use bread yeast to make wine. It always fermented dry. Then I'd backsweeten. Took a
    little while to smooth out in flavor but always turned out fine. Let it ferment dry, stabilize
    it, thn back...

  • Posted in thread: Thinking of trying this... on 01-19-2016 at 11:06 PM
    Wash it!

  • Posted in thread: 1st wine kit on 01-19-2016 at 01:02 AM
    You add sulfite at rankings to prevent oxidation of the wine, and keep bacteria at bay.Racking
    and time will degas and clear the wine as well as get the wine off the dead lees. Wine can pick
    up off fl...

  • Posted in thread: help on 01-18-2016 at 12:25 AM
    Have you racked to secondary yet?It should taste like sh*t. All the yeast that's still in
    suspension.No, you didn't ruin it. Just don't do it again. You need to be patient when it comes
    to wine.

  • Posted in thread: 1st wine kit on 01-17-2016 at 11:46 AM
    This is what I would do. Leave in secondary for 2 weeks. Do not bother adding fining agents or
    degas. Rack into clean carboy and add sulfite. In 3 months repeat, in 3 more months repeat. I
    would sugge...