Last Activity:06-02-2013 2:42 AM
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.