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08-28-2015 12:36 AM

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  • Posted in thread: Backsweetining on 08-28-2015 at 12:28 AM
    Once your wine has finished fermenting (ferment to dry, .990) and it has aged, you'll need to
    stabilize with potassium sorbate (and meta if it hasn't been added), I back sweeten with a
    simple syrup (2...

  • Posted in thread: brown sugar on 08-28-2015 at 12:22 AM
    I personally feel that it would add an unpleasant taste to any red grape wine, and possibly
    over power the delicate flavors of a white wine.

  • Posted in thread: Mixing 1st batch of red on 08-22-2015 at 11:12 PM
    Follow the instructions to the letter, leave the electric beaters for making icing.If you age
    the wine long enough, mother nature will remove the CO2 naturally.

  • Posted in thread: add yeast on 08-20-2015 at 01:59 AM
    I've fermented apples, peaches, and mangoes, I do not try to go any higher than 12% for fruit
    wines, it makes a real nice fruit wine that can retain its flavor, I usually use a yeast more
    suited for t...

  • Posted in thread: add yeast on 08-19-2015 at 01:56 AM
    double post - sorry

  • Posted in thread: add yeast on 08-19-2015 at 01:54 AM
    With all due respect, when you aim for higher ABV% in fruit wines, it may last longer, unlike
    grape wine, it strips the flavor from the wine, I've never had a high ABV% fruit wine that
    "intensified ar...

  • Posted in thread: Looking for a Not Your Fathers Root Beer Clone on 08-18-2015 at 01:00 AM
    We just tried this yesterdays at a BBQ, it's good, I'd dial down the sugar and the spice just a
    bit, but My wife and friends have challenged me to try to recreate it, anyone have any
    ideas?I'm thinkin...

  • Posted in thread: 20 - 25 lbs of grapes on 08-15-2015 at 07:50 PM
    36 lbs of grapes will usually make 2.5 gals of wine.Destem and crush, since these are white
    grapes, the skins do not get fermented, so press and take a gravity reading of the juice, if
    these aren't wi...

  • Posted in thread: add yeast on 08-14-2015 at 04:18 PM
    I've had a few batches of fresh grapes that started out at 25 brix/1.105 SG, which I had no
    problem fermenting to .990, the key is selecting the correct yeast that can tolerate that level
    of alcohol, ...

  • Posted in thread: Oak wine barrels for sale on 08-12-2015 at 01:19 AM
    All of the barrels have been sold.

Beauty is in the eye of the beer holder ~

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