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Last Activity:08-01-2013 1:33 PM
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Posted in thread: Stuck Ferment on 02-13-2013 at 12:57 AM
First, definitely airlock the first 24 hours. As fermentation gets going, there will be enough
CO2 covering the wine to prevent oxidation. As for why it is stuck, if the juice had
Posted in thread: clumping yeast on 02-13-2013 at 12:46 AM
The co2 is being produced in the yeast and the bubbles are carrying them up. Imagine orange
juice pulp in a mimosa. Ec-1118 is pretty turbocharged, maybe a more violent fermentation than
you are used ...
Posted in thread: Where to buy grapevines? on 02-13-2013 at 12:38 AM
A quick 2 cents, Petit Manseng is great in hot climates. It is becoming more popular here in VA
because it holds acid through the summer/fall heat. It also ripens very well, so it will have
plenty of ...
Posted in thread: uh oh! need quick temporary wort chiller ideas on 03-01-2011 at 04:56 PM
Just in case anyone comes back across this thread, the Mizzou Fermentation Sciences Club has
come a long way since this discussion started. For one, that was the last time we ever brewed
30 gallons in...
Posted in thread: Best Beer selection in Missouri or Midwest on 03-01-2011 at 04:44 PM
Yeah I'm a Mizzou Student....like Jif said we already have a fermentation club here at Mizzou
but I haven't heard of anything down in Rolla. The problem I have with school sponsored brew
clubs (at lea...