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mikeg77

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Join Date:

06-05-2008

Last Activity:

05-16-2011 5:28 PM

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  • Posted in thread: Triple Decoction ?s on 04-27-2011 at 02:58 PM
    I'm about to brew my first hefeweizen and by all accounts a triple Decoction is the way to go
    for the mash. I've been reading up on it and have a few questions...My Mash Schedule look like
    this: Acid ...

  • Posted in thread: Use excess wine for a port? on 09-03-2009 at 02:37 AM
    Good point... So really I would need almost 3 gallons of pure juice to make 6 gallons of this
    port so it's not ultra diluted?

  • Posted in thread: Zork Corks? on 09-02-2009 at 08:54 PM
    I've used them and them and they work pretty well. Capping by hand is harder than it looks
    though and my palm was very sore afterwards..

  • Posted in thread: Use excess wine for a port? on 09-02-2009 at 08:48 PM
    cool thanks.. So how long should I wait after adding the camden to pitch the new strain of
    yeast?

  • Posted in thread: Use excess wine for a port? on 09-02-2009 at 08:29 PM
    This is the only one I could find. winemaking: Requested Recipe (Port Wine) If you have
    another, then I would be open to that too..

  • Posted in thread: Use excess wine for a port? on 09-02-2009 at 07:57 PM
    I saw an online recipe for making port that calls for 1 gallon of grape juice. I just so happen
    to have an extra gallon of juice that has already fermented for a week or so. Can I use that
    instead?

  • Posted in thread: cold Stabilzing on 12-01-2008 at 06:43 PM
    I was just guessing at the cellar temp when I said 65 degrees. It might be a bit cooler than
    that, but certainly not as cold as the refrigerator I plan to use.Thanks for the input.

  • Posted in thread: cold Stabilzing on 11-29-2008 at 04:20 PM
    Just wondering if anyone had thoughts as to when to cold stabilize a wine(if at all). My MLF is
    done and I was going to rack it and put it in the fridge for two weeks to hopefully encourage
    the format...

  • Posted in thread: Choice of two, you guys decide on 10-25-2008 at 12:55 AM
    If not, I would go with the Catawba. Why because I have had some decent Catawba wines and never
    tried sour cherry.

  • Posted in thread: Malolactic fermentation question on 10-22-2008 at 07:36 PM
    I added my MLF culture at about 3 brix while still in primary. I then pressed and racked. So
    far I have seen no indication that MLF has begun. Should I see something(like bubbles from the
    airlock) or ...

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