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pumpkinman2012

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Join Date:

01-07-2013

Last Activity:

11-21-2014 12:45 AM

Likes Given: 276

73 Likes on 70 Posts 

    ABOUT ME

  • New York
  • President, Extreme Web Sales Inc.
  • Tom
  • Hudson Valley Wine and Homebrew
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: HomeBrewTalk Growlers - Short Run Giveaway - Ends Monday! on 11-22-2014 at 04:33 AM
    count me in

  • Posted in thread: First grape wine effort & intitial fermentation question on 11-19-2014 at 04:12 PM
    Hopfool,I purchased an All In One Wine Pump a few years back, this has proven to be one of the
    best purchases that I made, not only can I now rack/transfer wine or beer without ever lifting
    a carboy, ...

  • Posted in thread: First grape wine effort & intitial fermentation question on 11-19-2014 at 02:55 AM
    Stabilize with meta now, if the wine tastes good to you, your half way there! You can add
    sorbate and back sweeten then keg it, concord doesn't have to age much.The process that you saw
    on the video w...

  • Posted in thread: First time grape wine on 11-18-2014 at 05:58 PM
    Ross,Wait until the wine starts fermenting before adding tannins, the fermentation process will
    help to extract tannins from the skins.

  • Posted in thread: First grape wine effort & intitial fermentation question on 11-18-2014 at 05:51 PM
    Hopfool,I am happy to see that you have a hydrometer and know how to use it, this puts you way
    ahead of a lot of new wine makers. Maybe barely. LMAO!!!With a starting gravity of 1.087, you
    should get ...

  • Posted in thread: First time grape wine on 11-17-2014 at 12:08 PM
    Are these table grapes or wine grapes?If you need to adjust the acidity, you'll want to use
    tartaric acid not citric acid, tartaric is the natural acid in grapes.

  • Posted in thread: out of ideas on 11-17-2014 at 11:50 AM
    Sorry for the delay in my reply. The starting gravity at 1.101 is 24 brix, not uncommon, I
    would probably re pitch a yeast, but this time I would use a premium yeast such as RP15, BRL,
    AMH or even RC2...

  • Posted in thread: Barbera at 29 brix on 11-16-2014 at 04:46 PM
    MLF is as easy as adding yeast to ferment your wine, no disrespect but, those who are
    recommending against it, how much experience making wine from fresh grapes do they have?With
    very few exceptions, ...

  • Posted in thread: New to this, could use some suggestions from people with experience! on 11-14-2014 at 09:54 PM
    Ok, now for something that isn't negative... I have 6 oak barrels and love what they do for my
    wine, the smaller the barrel, the less time you will need in it the first time around, there is
    more surf...

  • Posted in thread: out of ideas on 11-10-2014 at 08:51 PM
    Can you provide us the following info: Initial Brix, Current Brix, Did he test the TA and PH?
    Which yeast did he use? Did he add any meta or enzymes, and out of curiosity, why did he steam
    the grapes?...

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