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08-31-2011

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06-01-2013 9:42 PM

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  • Posted in thread: Apple Juice Wine on 10-27-2011 at 04:25 PM
    Also remember that the lower the temperature the slower the fermentation process.

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 10-25-2011 at 08:40 PM
    So I just did this with a 1 gallon carboy to some wine and at first It wasnt looking to
    promising. I used this technique for some wine that I wanted to stop fermenting at a FG so it
    would maintain res...

  • Posted in thread: Fermenting on oak cubes on 10-24-2011 at 03:36 AM
    Friendly question: If you are adding sorbate to stop further yeast from renewing then what does
    the metabisulfate do at this point?

  • Posted in thread: Why aerate wine? on 10-24-2011 at 03:21 AM
    Oh ok cool thanks! I shall definitely do that. And I guess how does Acetobacter get into some
    batches? Does it float around in the air?

  • Posted in thread: Why aerate wine? on 10-24-2011 at 12:01 AM
    Im a newbie to making wine but im used to the science behind it and I have read that a lot of
    these recipes, you leave the primary fermentation open and exposed to air then after a certain
    amount of d...

  • Posted in thread: Results from juice, yeast and sugar experiments on 10-17-2011 at 02:54 AM
    Great Post! This is the way you do trial and error! :-) This is what makes brewing a science.

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