Last Activity:12-19-2013 12:18 PM
1 Likes on 1 Posts
Posted in thread: How does your final wine quality suffer? on 12-19-2013 at 02:55 PM
Well, it tastes fine...I guess. It's hard to tell when it's half alcohol, half sugar, all
yeasty.But it doesn't taste like rust or poison or anything...
Posted in thread: Why Rack? on 12-18-2013 at 07:10 PM
Well, this is the 2nd batch of Cranberry that I've made, and I plan to do like the first batch
(which is bottled and has been drank from - no fizziness or pressure).I just used 1.2 campden
Posted in thread: Why Rack? on 12-17-2013 at 09:49 PM
I won't be leaving it for long - I expect 2 weeks after stopping the fermentation (which is
about how long Sparkolloid takes to clear everything up). So, off flavors probably won't be a
Posted in thread: Why Rack? on 12-17-2013 at 08:52 PM
OK - I have some juice that is about done fermenting. I do not plan to bulk age it at all, and
drink it young.So it's a full 5 gallon carboy with a little bit a fruit pulp and all the yeast
in it. I'm...
Posted in thread: How does your final wine quality suffer? on 12-16-2013 at 07:03 PM
I was hoping you'd weigh in (as does everyone).So, with all the crap that's happened, you think
it would be OK?
Posted in thread: How does your final wine quality suffer? on 12-16-2013 at 03:27 PM
OK, So I know that leaving wine open to oxygen exposure is bad, and will cause oxidation…but
what about the half-fermented must?In another thread here, I’ve documented problems with some
Posted in thread: Man, I SCREWED UP... Advice? on 12-13-2013 at 03:21 AM
Yup, that's all I did. However...the pH reading was after the sugar!!:onestar: :onestar:
Posted in thread: Man, I SCREWED UP... Advice? on 12-12-2013 at 09:32 PM
Well, I swear to the good lord in heaven above...I don't understand this batch.I dumped it into
my 5G carboy, added 14oz of sugar (required due to a plain juice addition I had done prior, to
keep the ...
Posted in thread: Temperature for Bottle Fermentation? on 12-11-2013 at 08:00 PM
OK, I've searched, and only found results for Beer.I've bottled my hopefully sparkling wine,
and it's sitting on it's side in a 60-61* basement, in the dark, in a box.Is this too cold to
get it going?...
Posted in thread: Man, I SCREWED UP... Advice? on 12-11-2013 at 05:37 PM
Well, it look like my options are to:Wait and See...Dilute further...Cran-Apple? Might not be
bad...Calcium Carbonate...Adding Chalk to Wine... Yum. I have about $35 into this, and while it