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05-02-2015 11:20 AM

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  • Posted in thread: Frozen Apple Concentrate Diluted to 22 Brix for Apple Wine? on 04-30-2015 at 11:47 PM
    Skip the campden unless your equipment or water is questionable, concentrate is packaged
    sterile and stabilized so you shouldn't need it. As for the acidity being off you might want to
    check the pH of...

  • Posted in thread: Kit Question: To Blend or Not to Blend? on 04-30-2015 at 11:37 PM
    Set up small bench trials with the finished product. Do your base wine, and then what the blend
    would be in equal percentages say 20ml each in a glass. Taste, smell and make an assessment. If
    you want...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-15-2015 at 04:41 AM
    I don't follow this at all. If he has TA of 5 g/L and wants 7 g/L then he simply adds 2 g/L
    malic and he's done. If he gets close to a pK, so what? If, OTOH, he wants a particular pH then
    he adds acid...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-14-2015 at 01:05 AM
    What are you going to use for adjustments? Malic would seem like a natural choice but be aware
    of pKa etc. You might hit the buffer point unaware and end up with a really high TA and a high
    pH (super ...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-12-2015 at 05:13 PM
    Out of curiosity, why are you testing the TA of juice for cider in the first place? Are you
    making acid adjustments prior to fermentation? What is the overall goal outside of just knowing
    the number?

  • Posted in thread: Hop leaves "cupping" on 03-28-2015 at 01:55 AM
    Looks like water stress, but couldn't say. How low are your overnight temps compared to the
    warm weather? Not a nutrient deficiency, those are indicated by discoloration of the leaves in
    the veins/int...

  • Posted in thread: Brewing/Storing Cider in China (hot and humid!) on 03-25-2015 at 02:30 AM
    Use a heat tolerant yeast strain, dunno if you can get your hands on anything there, but
    K1v-1116 is good for hot climates and makes good cider. A couple tings about your process. I
    also am confused a...

  • Posted in thread: I am a drinker of one of the most popular homebrews on 03-06-2015 at 02:35 AM
    I have 2 cases of flavorless barley water you can have.You have Michelob ultra in your fridge?

  • Posted in thread: Different taste in the morning and at night? on 03-05-2015 at 04:33 PM
    Formal wine tastings are often done in the morning, due to the fact that your palette can be
    altered by things such as food, drinks and (grossly) brushing your teeth. I don't brush my
    teeth at all bef...

  • Posted in thread: Mong's Blood Beer - How To? on 03-05-2015 at 01:05 AM
    Heparin is the first anticoagulant that comes to mind. It comes from mucous membranes of
    slaughtered animals. It is highly sulphonated, though, so I'm not sure about the taste. I'm
    pretty sure it's no...


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