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Join Date:

11-18-2012

Last Activity:

03-18-2013 2:34 PM

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LATEST ACTIVITY

  • Posted in thread: Apple Wine Stuck Fermentation on 02-13-2013 at 07:21 AM
    For me, it started within the first 24 hours. However, I still had a lot of sugar in both
    batches which gave the yeast plenty of food. If your current gravity is below where mine was
    (around 1.040) it...

  • Posted in thread: Bottling/Campden/Potassium Sorbate Help on 01-24-2013 at 07:34 AM
    Thank you both for your help. I didn't realize it dissipated over time. I just added the
    campden tablets to both batches of apple wine as well as a batch of mead that I am bulk aging.
    I've learned a l...

  • Posted in thread: Bottling/Campden/Potassium Sorbate Help on 01-22-2013 at 01:13 PM
    I have been ready numerous posts about campden tablets and potassium sorbate. There seem to be
    a lot of differing opinions on which to add, when to add, some say to use both. I could use
    some help for...

  • Posted in thread: Apple Wine Stuck Fermentation on 01-08-2013 at 10:51 AM
    I pitched a starter of Lalvin EC-1118 in both batches. I would have used K1-V1116 like saramc
    suggested but I remembered wrong when I made the starters. Anyway, it worked great in both
    batches and the...

  • Posted in thread: Apple Wine Stuck Fermentation on 11-19-2012 at 09:26 AM
    Thanks. I have some of that yeast on hand and will try pitching a starter.I read somewhere that
    dry wines usually start with a gravity around 1.090 and sweet at around 1.200. I was shooting
    for for a ...

  • Posted in thread: Apple Wine Stuck Fermentation on 11-18-2012 at 10:59 AM
    I have a lot of experience brewing beer but this is my first go at making wine. I had thought
    about starting for a long time but never did. This year I came across an endless supply of free
    apples so ...

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