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Last Activity:12-18-2013 10:53 PM
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Posted in thread: fruit going bad on 12-19-2013 at 02:16 AM
If you start with good fruit you have the potential of getting a good end product, start with
spoiled fruit you get a spoiled product. Try grilling freezer burned meat, no matter what you
do that tast...
Posted in thread: Oregon rules on "waste water" from small winery/cidery on 11-15-2013 at 07:26 AM
No tank needed. You can run it off away from the building like rain drains for your gutters.
The farther you get it away from where your wine is the less bugs you will attract
Posted in thread: Oregon rules on "waste water" from small winery/cidery on 11-12-2013 at 06:27 AM
I've worked on three separate wineries, my job was the drains and concrete work. All needed to
pass state inspectors. One we daylighted straight out of the building to a hillside where the
Posted in thread: Two bad batches and need some help on 08-20-2013 at 04:03 AM
I did not see a hydrometer reading. One mans sour can be another mans dry. Cloudiness can be
lees still floating. Just throwing thing to the wall
Posted in thread: What to do with crappy wine on 08-20-2013 at 03:31 AM
Depends on your FG If its too high add some apple juice and good yeast starter, should restart
a stuck fermentation. I had a batch I backsweetened too much and added sorbate so the
fermentation was no...
Posted in thread: Using sodastream for CO2 layer on 04-08-2013 at 01:02 AM
I've used ziplock bags filled with water to displace, but that was in a bucket fitted with an
airlock. Also did some water balloons filled with water into a carboy, roid to do but do able.
Posted in thread: Strange foam on my raspberry wine on 03-11-2013 at 05:39 AM
You didn't rinse the carboy out good enough its soap suds!Just kidding. Bags don't filter out
all parts of the fruit, thats while you keep racking to clarify. Nothing to woryy about. Enjoy
Posted in thread: Cinnamon sticks in apfelwein? on 03-11-2013 at 04:37 AM
It would be best if you can boil in water first. Try boiling in a cup of water, cool and then
throw both into your fermenter. Boiling opens up the bark so the flavor and fragarance can
permiate the wi...
Posted in thread: Distiller's Yeast for Mead or Anything else on 03-11-2013 at 04:11 AM
I started 3 batches of wine in december. One was an 8 gallon version made with hibiscus,
cinnamin, lemon and sweetened with the mexican sugar cones (added too much hibiscus for 5
gallons. Second was 5...