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Search: Posts Made By: tkmorgan
Forum: General Beer Discussion 06-14-2013, 01:50 PM
Replies: 13
Views: 868
Posted By tkmorgan
Oh, you can overdo it. Alcohol is toxic to...

Oh, you can overdo it. Alcohol is toxic to yeasts, in high concentration. You can't "brew" whiskey, for example, because no yeast could survive long enough to get up to 40% alcohol. (Whiskey is...
Forum: Wine Making Forum 05-04-2013, 10:20 PM
Replies: 11
Views: 755
Posted By tkmorgan
Oops, I should have said oxydation...

Oops, I should have said oxydation...
Forum: Wine Making Forum 05-04-2013, 10:18 PM
Replies: 11
Views: 755
Posted By tkmorgan
No. Wine bottles have a narrow neck to minimize...

No. Wine bottles have a narrow neck to minimize contact with oxygen. Mason jars would have too much risk of contamination.
Forum: Wine Making Forum 05-03-2013, 01:58 PM
Replies: 5
Views: 442
Posted By tkmorgan
A reduction is a cooking term. The gist is that...

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 could leave you with a...
Forum: Wine Making Forum 05-02-2013, 01:52 PM
Replies: 5
Views: 442
Posted By tkmorgan
Maybe you can use it to backsweeten the wine you...

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 trouble.
Forum: Wine Making Forum 04-14-2013, 09:37 PM
Replies: 3
Views: 270
Posted By tkmorgan
I've never done it, but LHBSes sell wood chips...

I've never done it, but LHBSes sell wood chips and spirals that can be added to a standard carboy for oaking. When I first started, I also watched a how to video from midwest brewer, I think. They...
Forum: Wine Making Forum 04-12-2013, 08:54 PM
Replies: 4
Views: 206
Posted By tkmorgan
So why do you wait 3 days?

So why do you wait 3 days?
Forum: Wine Making Forum 04-05-2013, 01:34 PM
Replies: 109
Views: 65,708
Posted By tkmorgan
So, when did water become a fermented substance?

So, when did water become a fermented substance?
Forum: Wine Making Forum 03-25-2013, 12:40 AM
Replies: 25
Views: 15,077
Posted By tkmorgan
I'm sorry. I got that wrong. I was thinking about...

I'm sorry. I got that wrong. I was thinking about this quote from Jack Kellar, regarding potassium sorbate:



(source http://winemaking.jackkeller.net/finishin.asp )
Forum: Wine Making Forum 03-24-2013, 07:48 PM
Replies: 25
Views: 15,077
Posted By tkmorgan
The island mist kit is meant to be used within a...

The island mist kit is meant to be used within a years time. I have a couple of bottles that are 15 months old, and they seem ok, but it uses bentonite, and iirc, bentonite produces off flavors after...
Forum: Wine Making Forum 03-23-2013, 04:34 PM
Replies: 25
Views: 15,077
Posted By tkmorgan
It also seems like we should be telling you what...

It also seems like we should be telling you what we like. I like semi-sweet or sweet wines. I have only tried one kit; wineexperts green apple reisling, but it was pretty good. My only complaint was...
Forum: Wine Making Forum 02-04-2013, 09:33 PM
Replies: 8
Views: 1,427
Posted By tkmorgan
Thanks. Wal mart sells them in restaurant sized...

Thanks. Wal mart sells them in restaurant sized containers. At ones time I considered getting a can and making peach cobbler, while using the syrup to help them wine.
Forum: Wine Making Forum 02-04-2013, 02:07 AM
Replies: 8
Views: 1,427
Posted By tkmorgan
Thank for the response, Al. I did find some...

Thank for the response, Al. I did find some artificial peach flavoring at a small business supply store. I am still leaning toward making a peach syrup, because I've never had artificial flavoring...
Forum: Wine Making Forum 02-04-2013, 01:22 AM
Replies: 8
Views: 1,427
Posted By tkmorgan
Adding "Kick" to peach wine

I am making a 6 gallon batch of peach wine for swmbo. Whenever we are west of Knoxville, I take her to a winery in Crossville, Tn, because she loves the smell of their peach wine.

The batch I am...
Forum: Wine Making Forum 11-08-2012, 04:40 PM
Replies: 5
Views: 754
Posted By tkmorgan
I'm at work, and don't have my records, but I'm...

I'm at work, and don't have my records, but I'm thinking it was ridiculously high. Around 15% PA, or 1.1115 SG. This was to be expected because (according to the Terry Garey book's recipe) the pulp...
Forum: Wine Making Forum 11-07-2012, 03:36 PM
Replies: 5
Views: 754
Posted By tkmorgan
Thanks for the reply. I am hoping so.

Thanks for the reply. I am hoping so.
Forum: Wine Making Forum 11-07-2012, 12:11 AM
Replies: 5
Views: 754
Posted By tkmorgan
Flowers of wine?

I am making a batch of peach wine. I started 3 weeks ago (October 17th, today is November 6th). The must had a great deal of pulp in it, and I noticed when racking to secondary that the must had pulp...
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