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Join Date:

12-24-2012

Last Activity:

11-16-2016 12:17 AM

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LATEST ACTIVITY

  • Posted in thread: Stabilising or not. on 11-07-2016 at 08:59 AM
    I would like to explore bottling home brewed wines without using stabilising chemicals.If the
    wine is not to be back-sweetened with fermentables, and there is only a small air gap in the
    bottle, is it...

  • Posted in thread: New to winemaking - blueberry wine recipe/advice? on 07-31-2016 at 02:17 PM
    From Jack Keller's website blueberry (or bilberry) wine doesn't contain that much acid. CJJ
    Berry says to add 2 teaspoons of acid blend per gallon!I added 1.5 teaspoons and think it's
    slow anyway. als...

  • Posted in thread: Blueberry/blackberry wine on 07-26-2016 at 10:43 PM
    So here's the direction I went because it's what I could get my hands on today.....found this
    recipe for a one gallon batch that I liked. 4lbs frozen blueberries and my small amount of
    blackberries, a...

  • Posted in thread: Elderberry wine... unripe berries got in on 04-11-2016 at 04:28 PM
    Hi Damdaman.I have a similar issue and am wondering whether to throw the batch or keep. I
    thought I would keep for a couple of years and then taste.Although the first time this
    happened, I used 100% n...

  • Posted in thread: sorbate question on 09-12-2015 at 08:40 AM
    I discovered that the rubber stopper from a wine-keeper fits into one of those cylindrical
    airlocks, which enables you to de-gas easily over a few days provided the wine has been
    stabilised. Then any ...

  • Posted in thread: do I need to re-stabilise this before bottling? on 09-12-2015 at 08:33 AM
    I have a gallon of elderberry wine that is two year's old. It was stabilised and back-sweetened
    to 0.999 about one year ago.Is it a good idea to add anything to re-stabilise (or add another
    campden ta...

  • 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
    problems of...

  • 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 ...

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