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Search: Posts Made By: Honda88
Forum: Wine Making Forum 08-25-2014, 05:39 AM
Replies: 4
Views: 279
Posted By Honda88
do you mean 1.113 for an SG??? 1.13 would put you...

do you mean 1.113 for an SG??? 1.13 would put you at like 17% alcohol. The champagne yeast you used probably won't go that high..... If it started at 1.113 that will probably work. Id wait until its...
Forum: Wine Making Forum 08-25-2014, 05:25 AM
Replies: 8
Views: 265
Posted By Honda88
I think what he means is he intended to let his...

I think what he means is he intended to let his wine spontaneously ferment. Wild yeast is a tricky way too make wine, I would practice making it with cultured yeast before you get into Spontaneous....
Forum: Wine Making Forum 08-14-2014, 07:27 PM
Replies: 13
Views: 357
Posted By Honda88
it will slow the decay but it won't prevent it...

it will slow the decay but it won't prevent it from happening. Liquor will prevent decay but wine doesn't have enough alcohol by volume to preserve fruit.
Forum: Wine Making Forum 08-14-2014, 03:23 AM
Replies: 5
Views: 195
Posted By Honda88
I would just go with it and make sure you use a...

I would just go with it and make sure you use a yeast with a high alcohol tolerance. You will likely end up with more residual sugars so the wine may be sweet when it is done fermenting. If you took...
Forum: Wine Making Forum 08-14-2014, 02:04 AM
Replies: 2,263
Views: 292,220
Posted By Honda88
I tried this recipe once and couldn't get a good...

I tried this recipe once and couldn't get a good fermentation going..maybe ill just try a one gallon batch this time.
Forum: Wine Making Forum 08-14-2014, 12:42 AM
Replies: 13
Views: 357
Posted By Honda88
not all of the fruit is turned into alcohol so...

not all of the fruit is turned into alcohol so essentially what you have is decomposing organic matter. Wine does not have a high enough alcohol content to actually prevent the fruit from breaking...
Forum: Wine Making Forum 08-14-2014, 12:29 AM
Replies: 10
Views: 313
Posted By Honda88
the more i look at it i think i am leaning more...

the more i look at it i think i am leaning more towards the sediment side as well. I had the same thing happen to a pear wine I made after sweetening it with pear juice.
Forum: Wine Making Forum 08-13-2014, 10:13 PM
Replies: 5
Views: 198
Posted By Honda88
7.8 gallon bucket is what i use for primary...

7.8 gallon bucket is what i use for primary fermentation. I have no clue where you would find something that big. The biggest buckets i can buy are 5 gallon at the farm store.
Forum: Wine Making Forum 08-13-2014, 10:03 PM
Replies: 10
Views: 313
Posted By Honda88
Its possible that they are tartaric...

Its possible that they are tartaric crystals....one way to check is by cooling your wine down to like 40 degrees and then try and dissolve them...if they don't dissolve at this temperature then its...
Forum: Wine Making Forum 08-13-2014, 09:50 PM
Replies: 27
Views: 880
Posted By Honda88
I stir mine for the first couple days and then i...

I stir mine for the first couple days and then i air lock it and leave it alone until it gets too about 1.010.
Forum: Wine Making Forum 08-13-2014, 04:27 AM
Replies: 6
Views: 204
Posted By Honda88
primary fermentation does not rely on what vessel...

primary fermentation does not rely on what vessel you have it in. It is a measure of the initial strong fermentation. Simply starting and keeping a fermentation in one vessel does not mean you are...
Forum: Wine Making Forum 08-13-2014, 03:47 AM
Replies: 6
Views: 204
Posted By Honda88
make sure you fill the carboy up good and keep...

make sure you fill the carboy up good and keep the airlock full and you are fine.
Forum: Wine Making Forum 08-13-2014, 03:40 AM
Replies: 6
Views: 204
Posted By Honda88
as long as the airlock doesn't dry up you are...

as long as the airlock doesn't dry up you are fine....I encourage bulk aging.
Forum: Wine Making Forum 08-13-2014, 03:34 AM
Replies: 27
Views: 880
Posted By Honda88
I see how it is:D

I see how it is:D
Forum: Wine Making Forum 08-13-2014, 03:32 AM
Replies: 10
Views: 313
Posted By Honda88
how do you know they are brown?

how do you know they are brown?
Forum: Wine Making Forum 08-12-2014, 05:08 PM
Replies: 10
Views: 313
Posted By Honda88
a picture would help.....if it looks like sand in...

a picture would help.....if it looks like sand in the bottle its just yeast....
Forum: Wine Making Forum 08-12-2014, 05:20 AM
Replies: 13
Views: 357
Posted By Honda88
sounds good it probably just has pulp in it. It...

sounds good it probably just has pulp in it. It needs to be clear before you make a final judgment....
Forum: Wine Making Forum 08-12-2014, 03:50 AM
Replies: 27
Views: 880
Posted By Honda88
as long as you don't go over 80 you will have a...

as long as you don't go over 80 you will have a decent product, especially using kits...I just personally like to stay on the cool side of things. cheers
Forum: Wine Making Forum 08-12-2014, 03:41 AM
Replies: 13
Views: 357
Posted By Honda88
most people use a strainer bag and after primary...

most people use a strainer bag and after primary fermentation is complete the bag is removed only leaving seeds and small pieces of pulp. I wouldn't worry too much about it though because you haven't...
Forum: Wine Making Forum 08-12-2014, 03:30 AM
Replies: 27
Views: 880
Posted By Honda88
Fermentation temperature is important in both...

Fermentation temperature is important in both winemaking and brewing. I try and ferment at as low of a temperature as i can without using a cooling unit. If I had the proper equipment I would aim for...
Forum: Wine Making Forum 08-10-2014, 02:06 AM
Replies: 3
Views: 204
Posted By Honda88
you should use potassium bicarbonate to reduce...

you should use potassium bicarbonate to reduce acidity in wine. the bottle usually says how much to add but you need to run an acid test to know for sure how much you need to adjust..

cheers
Forum: Wine Making Forum 11-14-2013, 02:07 AM
Replies: 8
Views: 924
Posted By Honda88
what was your fermentation temperature with this...

what was your fermentation temperature with this wine?
Forum: Wine Making Forum 10-29-2013, 01:35 AM
Replies: 8
Views: 553
Posted By Honda88
you can prevent oxidation but you cannot reverse...

you can prevent oxidation but you cannot reverse the effects it has on a wine. You may be able to keep it from oxidizing more but there is no reverse effect you can perform.
Forum: Wine Making Forum 10-29-2013, 01:26 AM
Replies: 9
Views: 501
Posted By Honda88
Anyone ever done MLF with a mead??? Is MLF only...

Anyone ever done MLF with a mead??? Is MLF only done in red wines or can it be done in whites too?
Forum: Wine Making Forum 10-29-2013, 01:21 AM
Replies: 6
Views: 841
Posted By Honda88
the wine should be below 1.010, If it is MLF then...

the wine should be below 1.010, If it is MLF then the yeast must have stopped working prematurely. It is extremely uncommon for fermentation too last 6 months.
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