Recent content by vanillabean

Well I racked today. All the funk fell to the bottom and wow does it taste good! Clearing nicely. I really want this to age a few months at least....hope we can keep out mits off of it.

Well it sounds like its harmless. I'll report back.

It's not fruit. I had the fruit in a nylon bag and have removed it. It's definitely some kind of foam. Just hope it's friendly foam. Lol

Is it clear? If you plan on sweetening it you will want to stabilize it with sulfite and sorbate.

When I sampled it it doesn't taste like vinegar. It tastes quite good

I started this wine on feb 13. OG 1.102. Pitched with 71b 1122. Racked on 2/23 and removed fruit. SG 1.032 and low activity. Topped up with rasp/apple juice blend. It has been going nuts ever since and accumulating this strange foam on top that kind of sticks to the carboy. I stired it last...

alcohol tolerance of the yeast strain

Anyone try flavoring skeeter with ice tea crystals to make a hard iced tea?

From what I understand its is because it makes the yeasts job a little easier. The yeast will break the sugar down on its own if added as table sugar, but because the lemon juice creates a very acidic and stressful environment the idea is to do some of the work for it so as not to over stress...

Thanks for the info. Is pectinase the same as pectic enzyme?

Does anyone know if wine made from steamed juice is able to clear well. Just wondering if pectin extraction might be a problem.

Well I used 64oz at the beginning and the just added the nutrient and energizer at the1.050 mark....doesn't seem to make much sense now that I think about it. I will try it your way next time. I'll report back on the results. Don't think it would cause an adverse reaction, just a little...

Did you add the second amount of nutrients and energizer?

Just clearing a batch of skeeter pee. This is my second batch. I only used 2 bottles of lemon juice this time around as it was quite acidy last time (although it was consumed at lighting speed) haven't tasted it yet. Has anyone else done it that way?

I feel like I might get more juice going the steam route. Also I spoke to a lady at the LHBS here and she steams her apples after peeling and coring and then makes sauce of the pulp. Then she steams the skins separate and gets more juice. Nice to think that all the pulp could be fed to the...