Last Activity:08-18-2014 10:32 PM
Posted in thread: my first joam mead on 06-14-2012 at 08:57 PM
Shouldn't be to bad with the head space, as you'll have the co2 from fermentation keeping it
from oxidizing. In secondary, you really don't want any head space. In primary though, it's
usually not as ...
Posted in thread: Need some smart person to help with Apfelwein / cider on 06-14-2012 at 08:49 PM
I know when I make EdWort's apfelwein I consistently hit around 7.7% ABV. I usually use Tree
Top apple juice. Last time I checked the SG of just the juice was 1.046. 1.046 will take you to
6% if you f...
Posted in thread: Cider house Viablity? on 06-14-2012 at 08:41 PM
There's a cidery in Sacramento called Two Rivers. They have a bunch of flavors, most of which
are pretty tasty. I think long story short, as long as you have your act together, it can
Posted in thread: CO2 to Dispense Wine on 06-07-2012 at 08:16 PM
Argon used to be the traditional inert gas used to serve wine on tap, but nitrogen can work as
wellTrue. Granted for our bar it was easier to use the nitrogen mix we already had set up to
push a coupl...
Posted in thread: CO2 to Dispense Wine on 06-06-2012 at 05:30 PM
We have wine on tap at the restaurant/bar I work at. Comes in 5 gallon kegs. Forget what psi
its at (I can check today when I go in). We're using 70/30 nitrogen/co2 to push if I remember
Posted in thread: Lychee Wine? Anyone? on 06-03-2012 at 03:53 PM
Is that really a characteristic of the yeast?Yes and no. 1118 is a really strong yeast that
tends to ferment so hard you lose some of the more subtle aromatics and flavors. It's the same
reason we don...
Posted in thread: Brewing virgin with some questions on my cider on 05-31-2012 at 05:31 PM
Whole 6 inch bean is fine. Just split it down the middle and drop it in. You should be fine
with it in there for around a month or until you have the vanilla flavor you want. I have 4
beans split in m...
Posted in thread: Lychee Wine? Anyone? on 05-31-2012 at 04:53 PM
Any yeast that won't blow most of the flavor and aromatics through the airlock during
fermentation should be good to use. D47 and 71B jump to mind right now.
Posted in thread: Small Batch Winemaking on 05-27-2012 at 03:15 AM
the recipes on his site are tailored for 1 gallon batches (unless otherwise stated). Awesome
reference to have. Years worth of wine recipes and other notes. Browse through the site...
loads of infor...
Posted in thread: Strawberry wine yeast on 05-23-2012 at 05:23 PM
Pulled from Jack Kellers website:Montrachet : Perhaps the most popular yeast used. It is
available for both red and white wine fermentations and may be called Montrachet Red and
Montrachet White. It w...