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Search: Posts Made By: novalou
Forum: Wine Making Forum 02-01-2014, 06:58 PM
Replies: 10
Views: 621
Posted By novalou
Let it fully clear. Then you can sweeten and...

Let it fully clear. Then you can sweeten and stabilize with potassium sorbate and potassium metabisulfite.


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Forum: Wine Making Forum 12-17-2013, 02:44 PM
Replies: 7
Views: 457
Posted By novalou
It's not that unheard of to get buckets nearly or...

It's not that unheard of to get buckets nearly or fully fermented.

The way I avoid such episodes is to pick up pails right after the brew store received their shipment. It is a pain to keep...
Forum: For Sale 12-16-2013, 10:12 PM
Replies: 3
Views: 453
Posted By novalou
Pm sent

Pm sent
Forum: DIY Projects 12-15-2013, 11:48 PM
Replies: 10
Views: 771
Posted By novalou
Sure. Makes a great piggy bank!

Sure. Makes a great piggy bank!
Forum: Wine Making Forum 12-13-2013, 05:18 PM
Replies: 3
Views: 278
Posted By novalou
Use wine yeast (no bread yeast). It will ferment...

Use wine yeast (no bread yeast). It will ferment just fine. Make sure you get preservative free juice. If it contains sorbate it won't work.
Forum: Wine Making Forum 12-13-2013, 12:20 AM
Replies: 6
Views: 374
Posted By novalou
I stabilized a batch last year that started out...

I stabilized a batch last year that started out at 1.2. I didn't measure afterwards, but it was in drinkable range.
Forum: Wine Making Forum 12-02-2013, 01:32 AM
Replies: 8
Views: 351
Posted By novalou
They may have oxidized a bit, but otherwise safe.

They may have oxidized a bit, but otherwise safe.
Forum: Wine Making Forum 12-01-2013, 11:52 PM
Replies: 8
Views: 351
Posted By novalou
Absolutely! Rack off the sediment and drink up!

Absolutely! Rack off the sediment and drink up!
Forum: Wine Making Forum 11-29-2013, 08:36 PM
Replies: 14
Views: 933
Posted By novalou
One thing no one has mentioned is TA (titratable...

One thing no one has mentioned is TA (titratable acid). Blueberries are high in acid. That and what alcohol has fermented thus far is killing your yeast.

Take a cup of your wine, cut it with 1/2...
Forum: Wine Making Forum 11-18-2013, 01:17 PM
Replies: 30
Views: 4,515
Posted By novalou
Most of us do not have the means to rack or...

Most of us do not have the means to rack or bottle in a CO2 rich environment, so we end up with some air being absorbed by the wine.
Forum: Wine Making Forum 11-18-2013, 01:15 PM
Replies: 30
Views: 4,515
Posted By novalou
Right. I thought about that after my post. To...

Right. I thought about that after my post. To clarify "no additional sulfur added".
Forum: Wine Making Forum 11-18-2013, 12:00 AM
Replies: 30
Views: 4,515
Posted By novalou
I know someone that makes sulfite free red wines....

I know someone that makes sulfite free red wines. They need to be consumed before the one year mark. After that they oxidize and head downhill quickly.
Forum: Wine Making Forum 11-13-2013, 01:52 AM
Replies: 3
Views: 519
Posted By novalou
Your wine must be perfectly clear. Sweeten to...

Your wine must be perfectly clear. Sweeten to taste, then add potassium metabisulfite and potassium sorbate.
Forum: Wine Making Forum 11-06-2013, 12:40 AM
Replies: 9
Views: 489
Posted By novalou
It's way to early to judge it. Let it clear with...

It's way to early to judge it. Let it clear with time. Rack as often as sediment builds up on the bottom.

Don't taste until the spring. You'll be surprised!
Forum: Wine Making Forum 10-30-2013, 10:44 PM
Replies: 17
Views: 889
Posted By novalou
I don't know how you do it Yopper. I bought a...

I don't know how you do it Yopper. I bought a bucket size mesh bag and I'm very glad I have a press!
Forum: Wine Making Forum 10-30-2013, 10:43 PM
Replies: 9
Views: 489
Posted By novalou
The smell will subside. Once fermentation ends,...

The smell will subside. Once fermentation ends, it will start to clear.

Siphon off the liquid once you see some noticeable sediment building up. Continue doing so until the sediment stops.
...
Forum: Wine Making Forum 10-30-2013, 02:26 PM
Replies: 5
Views: 419
Posted By novalou
Concord is a great young wine. I serve mine by...

Concord is a great young wine. I serve mine by Thanksgiving. What is left, I bottle for Christmas.

I do get a tad bit of sediment bottling so soon, but point is, very drinkable young.
Forum: Wine Making Forum 10-28-2013, 06:15 PM
Replies: 3
Views: 161
Posted By novalou
Wait. That's what you have to do. Be patient. ...

Wait. That's what you have to do. Be patient.

Let the yeast settle out and age a bit.
Forum: Wine Making Forum 10-27-2013, 04:29 PM
Replies: 9
Views: 475
Posted By novalou
It's always a good idea to add ML culture in...

It's always a good idea to add ML culture in secondary fermentation so you don't get it spontaneously in the bottle.
Forum: Wine Making Forum 10-24-2013, 11:02 PM
Replies: 1
Views: 207
Posted By novalou
Loosely cover the yeast starter and it should be...

Loosely cover the yeast starter and it should be fine for two, three days.

If it is a small acid addition, you could always mix it in during fermentation.
Forum: Wine Making Forum 10-24-2013, 06:29 PM
Replies: 2
Views: 246
Posted By novalou
Kent State University runs an extension out of...

Kent State University runs an extension out of Geneva OH. You can get education on grape cultivation and wine making.

Outside of that, check into local wine clubs. You can learn a lot by talking...
Forum: Wine Making Forum 10-24-2013, 03:15 PM
Replies: 6
Views: 896
Posted By novalou
I made a couple batches of strawberry. No fruit...

I made a couple batches of strawberry. No fruit flavor at all after fermentation.

It took 1 year of aging until the fruit flavor came back.

After you bottle , set it aside and forget about it...
Forum: Wine Making Forum 07-28-2013, 02:16 AM
Replies: 20
Views: 793
Posted By novalou
What is the cork length?

What is the cork length?
Forum: Wine Making Forum 07-12-2013, 10:40 PM
Replies: 9
Views: 366
Posted By novalou
Get an acid titration kit.

Get an acid titration kit.
Forum: Wine Making Forum 07-12-2013, 02:02 AM
Replies: 2
Views: 383
Posted By novalou
I have done something similar with blue berries. ...

I have done something similar with blue berries.

I juiced a some berries. I was able to test sugar with a hydrometer. I then did an acid test to get my TA. In my case the berries were 1.2% acid. I...
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