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08-31-2006 3:55 PM


  • Posted in thread: what's better: slow or vigorous fermentation on 08-10-2006 at 06:23 PM
    Slow is always best and can be controlled by the temperature.Generally speaking reds should
    ferment at a slightly higher temp than whites which need to develop the fruity esters required
    in white wine...

  • Posted in thread: metabisulphate on 08-10-2006 at 06:18 PM
    Hi,Think I ought to put a few things straight.Sulphite does not kill yeast whether wild or
    propogated, it maslow it down but only "Potassium Sorbate" as supplied in wine kits will kill
    it and then you...

  • Posted in thread: Fizzy Rhubarb on 07-25-2006 at 09:25 PM
    Sorry, can'nt buy into the excess CO2 theory, a full fermentation properly completed will
    ensure the wine has de-gassed.If, and only if, the wine needs de-gassing, which is a fairly new
    idea, a few ge...

  • Posted in thread: Fizzy Rhubarb on 07-24-2006 at 08:39 PM
    OK,The problem is really quite simple, there is residual sugar in the wine and once the weather
    has started to warm the yeast, which is still alive, has started to work again, this time in
    the bottle,...

  • Posted in thread: Time to start again maybe on 07-21-2006 at 02:42 PM
    Hi,Used to brew and enter competions all over the UK but job and extremely expensive divorce
    put paid to that.Now settled in Salisbury UK and might start again soon.Member of NAWB and
    qualified in bot...