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Forum: Wine Making Forum Today, 03:58 AM
Replies: 2
Views: 23
Posted By DougBrown
looking for small berry crusher

Our group does a lot of berry wine each year and we're going crazy crushing blueberries and black currants (we usually do a few hundred pounds of each). We'd like to find a hand-crank type of crusher...
Forum: Wine Making Forum 11-12-2012, 04:17 AM
Replies: 2
Views: 286
Posted By DougBrown
Thanks!

Thanks!
Forum: Wine Making Forum 11-10-2012, 04:05 AM
Replies: 2
Views: 286
Posted By DougBrown
Disacidificante Bianco Neve?

Has anybody heard of this product? It's supposed to reduce acid in wine. When I Google it all I get is a safety sheet. The source I usually get potassium bicarbonate from raves about this stuff. ???
Forum: Wine Making Forum 07-25-2012, 04:08 AM
Replies: 2
Views: 394
Posted By DougBrown
pH for fruit wines?

I'd like some guidelines for pH in fruit wines. I tried Googling but didn't get what I wanted. The closest I've come is a general statement that a range of 3.4 to 3.6 is good. I'm about to start a...
Forum: Wine Making Forum 06-22-2012, 04:04 AM
Replies: 10
Views: 882
Posted By DougBrown
yes, I have been in touch with RJS several times...

yes, I have been in touch with RJS several times about this. They deny it's their product at fault. Sigh...
Forum: Wine Making Forum 06-21-2012, 03:56 AM
Replies: 10
Views: 882
Posted By DougBrown
I should have mentioned this when I submitted my...

I should have mentioned this when I submitted my message but I'm using wine kits, not fresh fruit. I've been making wine kits from RJSpagnols (their 6 week Cellar Classic and Cru Select wines) for...
Forum: Wine Making Forum 06-20-2012, 04:22 AM
Replies: 10
Views: 882
Posted By DougBrown
need opinion on pectic enzyme

A very experienced winemaker friend of mine says that if I put 3/4 tsp. of pectic enzyme into my wine when I transferring it from the primary to the secondary it will clear faster and better. Hmmm......
Forum: Cider Forum 03-21-2012, 04:37 AM
Replies: 6
Views: 553
Posted By DougBrown
Thanks Greg. Big help.

Thanks Greg. Big help.
Forum: Cider Forum 03-21-2012, 03:38 AM
Replies: 6
Views: 553
Posted By DougBrown
I'm not aware of the cider workshop. Is it part...

I'm not aware of the cider workshop. Is it part of this site? The rack and cloth is 75psi and I'm sure the hydropress is much lower than that. Another group in our area has the medium hydropress that...
Forum: Cider Forum 03-20-2012, 03:33 AM
Replies: 6
Views: 553
Posted By DougBrown
We have a hydropress now that we use for...

We have a hydropress now that we use for blackberries and raspberries mostly. It works well but doesn't have enough psi for apples.
Forum: Cider Forum 03-19-2012, 04:38 AM
Replies: 6
Views: 553
Posted By DougBrown
Really BIG apple press?

Does anyone have any experience with the X-1 press by Goodnature? We are a large wine club (more like a co-op) and we want to get a big, powered apple press. The typical frame & cloth presses are too...
Forum: Cider Forum 10-26-2011, 03:44 AM
Replies: 5
Views: 346
Posted By DougBrown
Santa Cruz cider is not refrigerated. I wonder...

Santa Cruz cider is not refrigerated. I wonder what they do...
Forum: Cider Forum 10-26-2011, 03:41 AM
Replies: 5
Views: 346
Posted By DougBrown
I also add yeast nutrient and pectic enzyme; I...

I also add yeast nutrient and pectic enzyme; I sulphite the apple juice first. The yeast I use is EC-1118.
Forum: Cider Forum 10-25-2011, 03:45 AM
Replies: 5
Views: 346
Posted By DougBrown
Non-alcoholic cider?

Each fall I help friends make apple cider. They supply the apples, I supply the knowledge and away we go. I have someone in the group who wants us to make a non-alcoholic cider for friends of his who...
Forum: Wine Making Forum 08-29-2011, 04:18 AM
Replies: 5
Views: 229
Posted By DougBrown
Quantity of fruit for wine?

Most of the recipes I have for various fruit wines seem to be low in the quantity of fruit they specify. For instance, I'm looking at a blackberry recipe that says 20lbs. for a 5 gallon batch. I...
Forum: Mead Forum 07-29-2011, 04:05 AM
Replies: 12
Views: 1,304
Posted By DougBrown
Thanks folks. I think I'll try the fresh chilies...

Thanks folks. I think I'll try the fresh chilies and just be careful.
Forum: Mead Forum 07-27-2011, 03:50 AM
Replies: 12
Views: 1,304
Posted By DougBrown
Need chili pepper mead help

I've been making chili pepper mead for quite some time. I never had luck with fermenting the chilies at the beginning so I've been adding it at the end with good results -- i.e. I'm pleased with the...
Forum: Cider Forum 05-21-2011, 03:56 AM
Replies: 1
Views: 524
Posted By DougBrown
apple press pressure?

I'm building a plate-type cider press and the plans call for a bottle jack as a source of pressure. I have access to free (used) hydraulic equipment and would like my press to be powered (rather than...
Forum: Mead Forum 11-04-2010, 03:30 AM
Replies: 9
Views: 726
Posted By DougBrown
Well, it seems like the safest is to continue...

Well, it seems like the safest is to continue what I'm doing -- starting a 1.120 and backsweetening it later. I feel better having these various opinions. Thanks.
Forum: Mead Forum 11-03-2010, 04:02 AM
Replies: 9
Views: 726
Posted By DougBrown
I'm uncomfortable with back-sweetening as I think...

I'm uncomfortable with back-sweetening as I think the flavor will be different (i.e. not in keeping with true mead flavor) using raw honey at the end rather than fermented honey by using a higher SG...
Forum: Mead Forum 11-02-2010, 04:24 AM
Replies: 9
Views: 726
Posted By DougBrown
That's what I've been doing but it seems like a...

That's what I've been doing but it seems like a "work-around" rather than the correct way. I also think that the flavor is different if done this way.
Forum: Mead Forum 11-02-2010, 03:39 AM
Replies: 9
Views: 726
Posted By DougBrown
starting at 1.140 gravity?

I've been trying to end up with a mead with a FG of 1.015-1.020. I've been using Lalvin D-47 yeast since it's supposed to have an alcohol tolerance of 12-14%. But, when I use an OG of 1.120 it...
Forum: Wine Making Forum 03-02-2010, 03:33 AM
Replies: 6
Views: 636
Posted By DougBrown
I'm really nervous about working with the pits....

I'm really nervous about working with the pits. The first time I did this (in my youth) it imparted a bitter taste...
Forum: Wine Making Forum 03-01-2010, 04:40 AM
Replies: 6
Views: 636
Posted By DougBrown
Interesting comment on not adding tannin to plum...

Interesting comment on not adding tannin to plum wine. I've just always obediently added it 'cause that's what the recipe said to do. I'll try it without it.
Forum: Wine Making Forum 02-22-2010, 04:18 AM
Replies: 6
Views: 636
Posted By DougBrown
I'm currently making plum wine and I've always...

I'm currently making plum wine and I've always used 4 tsp. liquid tannin. It's good that way. (I want to switch to dry tannin as my liquid keeps going moldy.) My liquid and dry both are made by...
Showing results 1 to 25 of 32
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