Hanseniaspora ebrius

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08-27-2016 6:45 PM

10 Likes on 10 Posts 


  • Professional winemaker, amateur brewer, incompetent teetotaler
  • Brewing
  • Winemaker
  • Steve
  • Jason Isbell
  • The Guardian (f$@# you, it's the greatest movie ever made)
  • Confederacy of Dunces, The Guns of August, True at First Light
  • University of Missouri Fermentation Sciences Club
  • I wanted cheap alcohol in college and turned it into a career. For the record, winegrowing is much harder than brewing. I brew to relax. That said, beer is effing great.
  • House beer version 3.12 (native ferment sour saison)rnPost harvest lager (e.g. the kegerator is empty)
  • House beer version 3.11
  • Triple A P.A. (Amarillo, Ahtanum, Amber pale ale)
  • Waste of time
  • House beer version 3.10rnGrapefruit hard seltzer
  • Male
  • Married
  • Charlottesville
  • Virginia


  • Posted in thread: URGENT bentonite on 08-28-2016 at 03:17 AM
    Maybe for clarification maybe because kits made from extract don't have tannins and can be
    unstable. Even French-American hybrid red wines self heat stabilize despite the lack of tannins
    post pressing...

  • Posted in thread: URGENT bentonite on 08-27-2016 at 06:44 PM
    Dude, I'd head back to your homebrew store, and pickup 2 packs of SuperKleer KC. $3 each, and
    they will clear your wine like none other. Plus, I have never noticed any flavor stripping, off
    tastes, sm...

  • Posted in thread: Filtering...forget crystal I want diamond! on 08-27-2016 at 11:04 AM
    CO2 will probably be the easiest to get set up, although you still need to be careful with any
    cellulose filter media. The same problem occurs here as the hypothetical vacuum set up-
    pressure is the c...

  • Posted in thread: URGENT bentonite on 08-27-2016 at 10:51 AM
    Pectin is polymerized sugar, pectinase is a collection of enzymes that break those polymer
    bonds. Pectin does not cause any potential haziness, one would add pectinsase to fruit in order
    to increase t...

  • Posted in thread: i think my ciders gone bad on 08-27-2016 at 04:04 AM
    Put it in your attic and come back in 4 months for some homemade vinegar. If you don't like the
    taste now, carbonation ain't gonna help. I'm serious about going for vinegar, could be pretty

  • Posted in thread: Crazy long lag time on 08-27-2016 at 03:54 AM
    If there isn't sugar in your rehydration water, the yeast will begin to die within 10 minutes.
    That's why I use cool wort to bring hot water down to 110 F. Even then, I feed those bastards
    ever 10 min...

  • Posted in thread: <$20 pH meters on 08-27-2016 at 03:43 AM
    Any pH meter that costs less than $300 is a toy. Honestly, everyday use field testers have
    electrodes that cost $300. That's not lab quality I'm talking about, that's what your lawncare
    company is car...

  • Posted in thread: Filtering...forget crystal I want diamond! on 08-27-2016 at 03:21 AM
    And as of right now my plan is to filter through 3 different micron filters. Probably going to
    do a 5 micron, 2 micron, and a 0.5 micron. The first two filters I am thinking about buying the
    sintered ...

  • Posted in thread: Filtering...forget crystal I want diamond! on 08-27-2016 at 03:16 AM
    Where is the desire for vacuum pump coming from? Büchner funnels in the lab are one thing, but
    I've never seen filters designed for vacuum use. If oxidation is the concern, first I would say
    that diss...

  • Posted in thread: Name that Infection Game on 08-26-2016 at 10:49 PM
    Looks like flor yeast to me, not lacto (granted lacto and acetobacter go hand in hand with
    flor), especially when you said it sunk when shaken. IME lacto is a thin film that stay on top.
    Flor yeast is...