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01-08-2014

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03-14-2014 8:24 PM

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  • Posted in thread: wine clarity & extraction question on 03-15-2014 at 01:24 AM
    [QUOTE=jensmith;5976311]If you used a wine yeast or wild yeast then a sg of 1.002 is not done.
    It should be closer to .995 or .990. Unless you stabalized it at the .990 and then
    backsweetened it to th...

  • Posted in thread: wine clarity & extraction question on 03-10-2014 at 11:42 PM
    I think wet corks go in better. I do soak my corks is a sanatizer before using. I put them in
    to "soak" maybe five minutes before I start to cork. No need to get them soggy. The corks float
    so I stir ...

  • Posted in thread: wine clarity & extraction question on 03-05-2014 at 12:15 AM
    I think wet corks go in better. I do soak my corks is a sanatizer before using. I put them in
    to "soak" maybe five minutes before I start to cork. No need to get them soggy. The corks float
    so I stir ...

  • Posted in thread: wine clarity & extraction question on 03-03-2014 at 03:08 PM
    You're welcome! Glad all is under controle now:-)New toys are out freinds:-)Sent from my iPod
    touch using Home BrewHey Jensmith, I wanted to ask your advice on corking wine bottles... there
    seems to b...

  • Posted in thread: wine clarity & extraction question on 02-20-2014 at 01:50 PM
    Its still fermenting, thats why it foams up. Some wines need longer then 7 days in the open
    bucket. You can just take out some of the wine and put it in a secend jug. Leaving headspace in
    both jugs to...

  • Posted in thread: wine clarity & extraction question on 02-20-2014 at 03:49 AM
    Cover with a towel. Not a sealed lid! After the active fermentaion is done you can rack it off
    the fruit and then airlock it. For the first week I stir twice daily. The fruit floats to the
    top and nee...

  • Posted in thread: wine clarity & extraction question on 02-14-2014 at 09:52 PM
    Cover with a towel. Not a sealed lid! After the active fermentaion is done you can rack it off
    the fruit and then airlock it. For the first week I stir twice daily. The fruit floats to the
    top and nee...

  • Posted in thread: wine clarity & extraction question on 02-13-2014 at 03:13 PM
    I would only add more yeast after a week if you feel like fermentation has not taken off. Even
    adding half of the recommended amount will begin fermentation. It will simply be slower at the
    outset. Fe...

  • Posted in thread: wine clarity & extraction question on 02-13-2014 at 01:59 AM
    Try making a starter to increase the yeast count?Hi RegaR:-) I have my friend, added a pinch of
    yeast nutrient, tspn of sugar and half tspn of the yeast to warm water, left it for couple
    hours and add...

  • Posted in thread: wine clarity & extraction question on 02-12-2014 at 07:48 PM
    Please could somebody help me out ASAP? Im following cjj berrys 1 gallon blackberry wine
    recipe. The must has been sitting overnight in the brewing bucket, so today when I went to add
    the yeast I noti...

1 COMMENTS
Posted: 
January 8, 2014  •  06:47 PM
Can anyone help me with a H.Brew red wine question?? After secondary fermentation of my H.brew redwine made from concentrate grape juice,( yeast, sugar, yeast nutrigent ) now I have siphoned it into a plastic bottle iam going to place it in the freezer to kill the yeast.. my question is, now the yeast is frozen and dead is it possible to leave it in the bottle out of the freezer let it get back up to room temp, place it back into a Demijohn and add a hell load of sugar to give me the sweet rich flavour I'm looking for.?... or would the yeast start all over again.. ?. Basically can anyone help me get a sweet full bodied H.brew red wine I so desire?. Without adding all the extra chemicals etc.. Cheers :-)
 
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