Last Activity:07-08-2015 9:30 PM
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Posted in thread: Oak chips and wine on 10-21-2014 at 04:33 AM
Actually, you should absolutely add the oak chops to the fermenter, when using chips in the
primary during fermentation, the active yeast metabolizes and buffers the oak. much like a
barrel ferment, n...
Posted in thread: Wine infected? on 10-21-2014 at 04:27 AM
Think I've cracked it - resorted to bentonite in the end and it's much clearer now. The bits
must have been orange juice - I'm almost ashamed to say I used orange cordial instead of the
real thing! An...
Posted in thread: Oak cubes on 10-21-2014 at 04:22 AM
I've tried sanitising oak chips and also adding them straight, including the dusty bits, and
prefer the latter method. I find it easier to avoid over-oaking that way and have never had any
Posted in thread: Wine infected? on 10-11-2014 at 09:51 PM
Having failed to make an elderberry & clove cordial (like my grandmother used to make) because
of not boiling to kill off any wild yeast it began to ferment. I emptied the bottles into a
demijohn and ...
Posted in thread: adding to wine must to make port on 09-29-2014 at 08:11 PM
People make a lot of faux ports by step feeding with more juice concentrate or sugar. We like
to let it drop to 1.01 and take it back up to 1.02 as many times as the yeast can take it. You
have to put...
Posted in thread: adding to wine must to make port on 09-29-2014 at 08:07 PM
Now you have to add some more nutrient to make up for the maggots you took out! Probably would
have tasted better if you didnt know there were in there:) WVMJThey had ear to ear smiles - if
they had e...
Posted in thread: adding to wine must to make port on 09-26-2014 at 05:34 PM
Oops. Found a coupla maggots from the sloes. I fished em out needless to say.Hope they wont
damage the wine!
Posted in thread: adding to wine must to make port on 09-25-2014 at 05:56 PM
On our sister site, winemakers talk, there's a subforum devoted to making port-style wines.
Usually, they shoot for an 18% wine, but add the brandy when the SG get to about 1.03 or so.
The brandy bump...
Posted in thread: adding to wine must to make port on 09-24-2014 at 09:27 AM
I have the fullest intentions of adding brandy later on. For now, my plan is to let it get to
some specific gravity (it's now just over 1.020) then siphon off one gallon which will carry on
Posted in thread: adding to wine must to make port on 09-23-2014 at 06:02 PM
Having started 2 gallons of mixed berry wine as follows:2lb elderberry2lb blackberry1lb
blackcurrant1lb sloessmall can wine concentrateport yeast, nutrient, pectolasesugaroriginal
gravity 1.093 @17C (...