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Search: Posts Made By: Matti
Forum: Wine Making Forum 04-30-2013, 07:57 AM
Replies: 24
Views: 1,358
Posted By Matti
Yup, that's the spirit! It's in the essence of...

Yup, that's the spirit!
It's in the essence of Kilju to have a bad color and taste, so don't bother clearing it. 1-2 weeks in the ferementer and then to bottling :mug:
Forum: Wine Making Forum 04-28-2013, 06:22 PM
Replies: 24
Views: 1,358
Posted By Matti
That made me laugh for a while

That made me laugh for a while
Forum: Wine Making Forum 04-28-2013, 02:10 PM
Replies: 24
Views: 1,358
Posted By Matti
My honest advice is to get into beer brewing. HBT...

My honest advice is to get into beer brewing. HBT is great source of information. There are some styles of beer that are ready to drink in a few weeks.

If you don't like beer, of course you can...
Forum: Wine Making Forum 04-27-2013, 06:01 PM
Replies: 6
Views: 748
Posted By Matti
Don't use that method, you'll get a viniger...

Don't use that method, you'll get a viniger off-flavor in your brew.

Ask any brewer, they'll tell that the best (cheapest, easiest, and with very acceptable results) method to carbonate your brew...
Forum: Wine Making Forum 04-27-2013, 09:11 AM
Replies: 2
Views: 197
Posted By Matti
Since your SG was 1, there's still some sugar to...

Since your SG was 1, there's still some sugar to ferement so there should be some airlock activity. It'll be very slow (probably 1 bubble each 15 minutes) so don't obsess with it. Just leave it there...
Forum: Wine Making Forum 04-26-2013, 08:10 AM
Replies: 6
Views: 715
Posted By Matti
Thanks for the info. One question though, would...

Thanks for the info. One question though, would using potassium metabisulfite with the sorbate acheive what we're after (stopping the ferementation)?

I ask because I've always used a mixture of...
Forum: Wine Making Forum 04-25-2013, 03:13 PM
Replies: 6
Views: 715
Posted By Matti
First you need to check your SG, if it's...

First you need to check your SG, if it's somewhere between 0.994-0.997 then your alcoholic femrementation is done. The "fizzle" could be caused by many things. It could be the CO2 in the wine itself,...
Forum: Wine Making Forum 04-24-2013, 02:41 PM
Replies: 4
Views: 285
Posted By Matti
Sounds very normal to me. Don't mess a lot with...

Sounds very normal to me. Don't mess a lot with it. The yeast know what to do.
Forum: Wine Making Forum 04-21-2013, 09:06 AM
Replies: 7
Views: 351
Posted By Matti
For the first days of your ferementation (AKA...

For the first days of your ferementation (AKA primary) it's recommended not to use an airlock.

No damage has been done, don't worry about it. Just give it a couple of stirs each day for proper...
Forum: Wine Making Forum 04-21-2013, 09:03 AM
Replies: 4
Views: 256
Posted By Matti
Looks like lees and/or grape residue to me....

Looks like lees and/or grape residue to me. Nothing to worry about.
Forum: Wine Making Forum 04-20-2013, 09:01 AM
Replies: 3
Views: 379
Posted By Matti
I've seen people age in Cherry wood, Apple wood,...

I've seen people age in Cherry wood, Apple wood, Pine wood, and Oak. It really all depends on your preferance.
Forum: Wine Making Forum 04-20-2013, 08:58 AM
Replies: 3
Views: 557
Posted By Matti
Cabernet Sauvignon is a bit tricky to work with....

Cabernet Sauvignon is a bit tricky to work with. Since you have good experience with wine making, I won't talk about handling your tannin, acidity, or other aspects of ferementing Cabernet Sauvignon....
Forum: Wine Making Forum 04-11-2013, 06:26 AM
Replies: 10
Views: 1,061
Posted By Matti
At this point, it's safe to say that your wine...

At this point, it's safe to say that your wine has too much hydrogen sulfide (H2S). Now you need to wiegh your options and decide what to do next.

1. I'd try aggressive aeration. Take a sample of...
Forum: Wine Making Forum 04-09-2013, 09:19 PM
Replies: 3
Views: 397
Posted By Matti
I did that. Check the update :) Thanks guys,...

I did that. Check the update :)

Thanks guys, turns out I was just a bit paranoid.
Forum: Wine Making Forum 04-09-2013, 10:10 AM
Replies: 6
Views: 577
Posted By Matti
CampFireWine has a nice thread about that, you...

CampFireWine has a nice thread about that, you should check it out.

http://www.homebrewtalk.com/f25/just-started-my-christmas-apple-cinnamon-wine-dec-8-a-210624/
Forum: Wine Making Forum 04-09-2013, 10:08 AM
Replies: 8
Views: 408
Posted By Matti
Australian Chardonnay tend to have higher levels...

Australian Chardonnay tend to have higher levels of Malic acid, when the right yeast (or special bacteria) are used (probably the ones provided with the kit) a lot of that Malic acid is converted to...
Forum: Wine Making Forum 04-09-2013, 09:59 AM
Replies: 7
Views: 360
Posted By Matti
I've always used the 71B-1122...

I've always used the 71B-1122 (http://www.lalvinyeast.com/71B.asp). They suit me perfectly.
Nice temp range (15- 30) and good alcohol tolerance (14%). They're great for whites.
I also like their...
Forum: Wine Making Forum 04-09-2013, 09:47 AM
Replies: 3
Views: 397
Posted By Matti
Strange white growth in the carbouy

UPDATED! Please check the update below

Hi! Fellow wine maker from Finland here! This is my 3rd batch of wine but this is the first time I face this problem.

I'm making a batch of peach-grape...
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