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11-21-2010 3:34 AM


  • Iowa City
  • Environmental Engineering Ph.D. student


  • Posted in thread: Attention All Extract Brewers - Harsh Bitterness and Aftertaste on 08-07-2009 at 01:42 AM
    Is your tap water from a well or from the city's pipes? Is it chlorinated or chloraminated if
    it is city water? If it is chlorinated, doesn't chlorine often lead to harsh, astringent
    flavors? Just bei...

  • Posted in thread: How to test for so2 in a tannic red wine? on 11-03-2008 at 05:01 AM
    Yeah, your problem is that with ascorbic acid and tannins around the test will read a
    false-positive because SO2, ascorbic acid (vitamin C), and tannins all react with the color
    creating compound (iod...

  • Posted in thread: Beer Brewer got a gallon of wine juice... Now what? on 10-31-2008 at 03:18 AM
    1) Add potassium metabisulfite to the must (grape juice).2) Let stand for 12 hours.3) Add
    yeasties. Ferment.4) Go to The Winemaking Home Page and read about winemaking.

  • Posted in thread: Metabisulfite Needed for stabilizing? on 10-20-2008 at 09:49 PM
    I have a strawberry wine that I made this summer and would like to get it into bottles after
    stabilizing and sweetening. I know I need potassium sorbate to inhibit any fermentation of the
    back-added s...

  • Posted in thread: Splenda? on 06-24-2008 at 01:51 PM
    Researching Splenda I found these tidbits...Sounds kinda scary to me... * It was accidentally
    discovered while trying to create a new insecticide * It is regarded as “a chemical cousin to
    DDT” * Up to...

  • Posted in thread: Degassing all wines? on 06-24-2008 at 01:25 PM
    My take is that if you add sulfite at the time of whipping it should help to guard against
    oxidation of the wine since sulfite (and metabisulfite) both can be oxidized by oxygen to

  • Posted in thread: K-metabisulfite and color on 06-24-2008 at 04:57 AM
    Not exactly sure what caused this. It cleared up after sitting overnight. Probably was the
    grape tannins I added that didn't have time to settle. The yeast is currently tearing through
    the sugars in t...

  • Posted in thread: K-metabisulfite and color on 06-20-2008 at 02:24 AM
    I just added 1/4 teaspoon of potassium metabisulfite to 14 lbs strawberries in 2.5 gallons
    which I intend to make up to 5 gallons of water. However, after adding this along with pectic
    enzyme and grap...

  • Posted in thread: Strawberry wine - How to Pasteurize? on 06-18-2008 at 10:10 PM
    :mug: rmck1, What do you do research in? I got an unexpected vacation this week because half of
    our university campus is flooded, been spending it trying to catch up on brewing, but my LHBS
    also got f...

  • Posted in thread: Strawberry wine - How to Pasteurize? on 06-18-2008 at 02:48 AM
    Oh, man, what did I get myself into. Apparently you need to know the % acidity of wine so it
    doesn't spoil? Its not that I can't do an acidity titration... but this makes it so much more
    like work tha...

Primary: Secondary: Strawberry Wine Bottled/Drinking #12: 6 Hop Variety American Pale Ale Bottled/Drinking #13: Dry stout kit Bottled/Drinking #14: Bavarian Wheat Bottled/Drinking #15: Iron Red Ale On Deck: Bull Sprig Brewery