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siletzspey

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Join Date:

10-25-2013

Last Activity:

11-21-2014 8:41 PM

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    ABOUT ME

  • Male
  • Married
  • Shedd
  • Oregon

LATEST ACTIVITY

  • Posted in thread: plum wine clearing -- not on 11-03-2014 at 05:49 AM
    Immediately after crushing thawed plums, I add powdered pectic enzyme during primary to
    increase juice yield, and use a fine mesh bag to lightly squeeze the juice out of the pulp. In
    2012 and 2013, wi...

  • Posted in thread: Wild cider repeatability on 10-27-2014 at 05:51 AM
    I just uncorked (un-flip-topped) a fall 2013 wild fermented cider, and while it tasted bland at
    2 months of age, my wife and I are very impressed with the taste now, 12+months later. Sadly I
    did not d...

  • Posted in thread: Cider foamed into airlock, now what? on 10-24-2014 at 04:45 PM
    The thing that keeps amazing me here is the vastly different opinions that seem to prevail
    based on which forum your browsing.Indeed. And while some of the "opinions" are different, I'd
    also say some ...

  • Posted in thread: Apples Specifics on 10-24-2014 at 06:11 AM
    stuff, but wow on how much variation there can be year to year.Tannin levels in a Chisel
    Jersey (I have one) were 0.32 in 2011, 1.00 in 2010 and 0.43 in 2009.Do you have the
    Cider-Apples-11.pdf data...

  • Posted in thread: K-meta rates when bottling on 10-24-2014 at 05:29 AM
    Given some recent post-fermentation infection and oxidation issues in my apple cider and plum
    wine, I'm thinking of adding k-meta just prior to bottling. I always ferment to dryness, and
    bottle that w...

  • Posted in thread: Raspberry wine, white film, too much k-meta on 10-17-2014 at 05:13 AM
    Follow-up - It's been about 2 weeks since I overdosed to a guessed 200 ppm, and I've stirred
    once for ~5 minutes. I bought an Accuvin Free SO2 kit (~$34 for 10 tests), and just now
    measured ~65 ppm, a...

  • Posted in thread: what in the world went wrong on 10-12-2014 at 07:33 PM
    Develop as in they were supposed to ferment that long or they need to mature that long. If it's
    just to mature, did you do it at room temp or a fridge?Time to mature, after 3-8 weeks of
    fermentation (...

  • Posted in thread: what in the world went wrong on 10-12-2014 at 07:06 AM
    Based on 10 batches over 3 seasons with 5 yeasts, my apple cider fermentation times have run 3
    - 8 weeks. And when I bottle around week 10, most of my tasting notes basically say "mild,
    nothing offens...

  • Posted in thread: Raspberry wine, white film, too much k-meta on 10-12-2014 at 06:37 AM
    After a month of fermenting, and a few more weeks sitting still with "too much head space", my
    3 gallon batch of raspberry wine developed a thin waxy patchy white film on top. After removing
    the film,...

  • Posted in thread: Headspace, cider, primary, secondary on 08-24-2014 at 06:56 PM
    For 2 seasons, I've put fresh pressed apple juice into 1 and 3 gallon carboys, and had no
    foam-out issues with just ~1 cup of airy headspace in the primary. While pressing apples with
    friends yesterda...

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