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07-26-2015 2:22 PM

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  • 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 ...

  • 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...


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