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05-26-2016 12:05 AM

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  • Posted in thread: How do you increase alcohol percentage? on 06-14-2013 at 01:50 PM
    Thanks for the feedback...I knew it had to do something with more sugar. Just was thinking you
    could overdo it, thanks for the formula.Oh, you can overdo it. Alcohol is toxic to yeasts, in
    high concen...

  • Posted in thread: reusing bottles on 05-04-2013 at 10:20 PM
    No. Wine bottles have a narrow neck to minimize contact with oxygen. Mason jars would have too
    much risk of contamination.Oops, I should have said oxydation...

  • Posted in thread: reusing bottles on 05-04-2013 at 10:18 PM
    Thanks. Can I use masking jars for my wine? I have alot of them. I can tomato sauce and pickles
    from my garden. And if so. Would I seal them the same way I do for my canning?No. Wine bottles
    have a na...

  • Posted in thread: cherry wine. on 05-03-2013 at 01:58 PM
    What is a reduction?A reduction is a cooking term. The gist is that you take the juice and
    simmer it, letting the liquid evaporate. If you simmer the cherry juice until only half of it
    remains, it cou...

  • Posted in thread: cherry wine. on 05-02-2013 at 01:52 PM
    It has both. So there is no way to make wine out of it.Maybe you can use it to backsweeten the
    wine you do make? Especially if you make a reduction. Of course it may not be worth the

  • Posted in thread: Wood aging on 04-14-2013 at 09:37 PM
    I know about wood aging a little bit but I've never heard about it with wine, do people do it
    with wine, does it add to the taste?I've never done it, but LHBSes sell wood chips and spirals
    that can be...

  • Posted in thread: Stabilizing question on 04-12-2013 at 08:54 PM
    Stabilize, wait 3 days, sweeten, wait 3 days, bottle.So why do you wait 3 days?

  • Posted in thread: Freeze concentration on 04-05-2013 at 01:34 PM
    deleted quoteSo, when did water become a fermented substance?

  • Posted in thread: What's your go-to brand for wine kits? on 03-25-2013 at 12:40 AM
    Not sure about bentonite producing off flavors...I'm sorry. I got that wrong. I was thinking
    about this quote from Jack Kellar, regarding potassium sorbate:A few words of caution about
    potassium sorba...

  • Posted in thread: What's your go-to brand for wine kits? on 03-24-2013 at 07:48 PM
    I tend to alternate between red and white to try to keep a balanced inventory. And I like a lot
    of different wines. For whites, my favorites are sauv blanc and pinot grigio but I also like
    reisling, c...