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Join Date:

08-19-2012

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08-25-2015 2:59 AM

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  • Posted in thread: Peaches on 08-27-2015 at 01:59 PM
    It's never too late. I started a batch of peaches and I'm looking for ways to remove the pulp.
    Currently the CO2 is lifting it to the top and I'm skimming but might have to run it through a
    strainer w...

  • Posted in thread: Peaches on 08-25-2015 at 02:33 AM
    Kinda late but, to juice with no juicer we have always put the fruit in a pot on the stove with
    just a little water to maybe almost to cover. Bring to just a boil and turn off heat. When cool
    dump in ...

  • Posted in thread: Is this just residue..? on 08-15-2015 at 02:05 AM
    I'll have to keep that in mind. I didnt want to add too much water and ruin the kit. All I can
    think of is that its just bubble marks on the glass maybe.I second the bubble marks on the
    glass. In the ...

  • Posted in thread: Port Wine on 08-15-2015 at 01:46 AM
    I have not made port, so I am just repeating what others have said... There are two ways people
    make port type wines. Start with a grape juice with maybe a little higher then normel abv
    (14%ish), ferm...

  • Posted in thread: Peaches on 08-15-2015 at 01:31 AM
    No blender!!!!! That will make a huge amount of sludge and the wine may be hard to clear. Sent
    from my iPod touch using Home Brew

  • Posted in thread: Peaches on 08-15-2015 at 01:30 AM
    I just slice and ferment the whole peach minues the pit. I don't waste my time juicing them.
    More rounded flavor to the wine then just juice. If you want to go to the effort of juicing
    them I would le...

  • Posted in thread: Advice on Cranberry Pomegranate Wine on 07-31-2015 at 03:34 PM
    With enough ageing any minor tast diferences in fermenting temp and yeast selection become hard
    to detect. Even six months is long enough to mellow out flavors. I find the strongest
    differences in yea...

  • Posted in thread: Advice on Cranberry Pomegranate Wine on 07-29-2015 at 01:50 PM
    A pinch of tannin would balance it out nicely. As well as help color retention and clearing.
    Use wine yeast for wine. Its very forgiving and foolproof. It has been cultivated for
    fermenting wine for c...

  • Posted in thread: Making Blueberry Wine with 2x the reccommend berries? on 07-28-2015 at 02:14 PM
    On second thought. I use wild Maine blueberries. Not domestic cultivated high bush blueberries.
    Those things are a whole different kettle of fish. You may need way more of those per gal then
    the wild ...

  • Posted in thread: Pasturized grapefruit juice looking really odd on 07-28-2015 at 08:41 AM
    8 days is plenty long for it to have fermented dry (done). Taking a sg reading is always wise,
    and neccesary to know if it is indeed finished fermenting. Did you ferment it in the carboy or
    did you ju...

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