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Search: Posts Made By: FlyinDan1017
Forum: Wine Making Forum 06-24-2014, 01:08 AM
Replies: 5
Views: 302
Posted By FlyinDan1017
SP is always really gassy after primary. Get...

SP is always really gassy after primary. Get started stirring (and stirring, and stirring...) and eventually it'll drop all the stuff and clear. Sparkloid or SuperKleer will help a lot too. You also...
Forum: Wine Making Forum 12-07-2013, 06:40 PM
Replies: 2
Views: 366
Posted By FlyinDan1017
You extend the shelf life by adding sulfites. One...

You extend the shelf life by adding sulfites. One crushed up Campden tab per gal will protect the wine. I'm assuming you mean grocery concentrate for juice not concentrate specifically for wine...
Forum: Wine Making Forum 12-02-2013, 09:53 PM
Replies: 5
Views: 289
Posted By FlyinDan1017
And be sure you carb it up nice!!! Great recipe,...

And be sure you carb it up nice!!! Great recipe, just bottled a variant w/ half white grape peach and white cranberry peach.

Good luck!!!
Forum: Wine Making Forum 10-05-2013, 03:45 AM
Replies: 16
Views: 938
Posted By FlyinDan1017
I started a gallon last Nov using Jack Keller's...

I started a gallon last Nov using Jack Keller's recipe, which calls for grating the pumpkin as opposed to cubing/crushing. I didn't taste at the last racking (too afraid since the first tasting was...
Forum: Wine Making Forum 10-05-2013, 03:29 AM
Replies: 25
Views: 1,343
Posted By FlyinDan1017
Obviously, I can't add anything to what's already...

Obviously, I can't add anything to what's already been said as it's spot on (especially Yooper). I would suggest wondering over to Jack Keller's site for a bunch of good info on the winemaking...
Forum: Wine Making Forum 09-25-2013, 06:23 AM
Replies: 0
Views: 312
Posted By FlyinDan1017
Overthinking how to clarify...

Started two batches of JKellers 'Apple Pie Moonshine' about a week apart with the intention of combining to bottle/jar together. Pulling the carboys out of the closet I realized that I didn't add...
Forum: Wine Making Forum 09-25-2013, 04:13 AM
Replies: 3
Views: 273
Posted By FlyinDan1017
You shouldn't have any foaming when racking into...

You shouldn't have any foaming when racking into the bottles. Depending on how long ago you stabilized/racked last, the worse case may be a few popped corks. It's hard to resist the want to bottle...
Forum: Wine Making Forum 09-21-2013, 05:58 PM
Replies: 3
Views: 585
Posted By FlyinDan1017
I'd be worried about how much agitation the...

I'd be worried about how much agitation the wine'd get going through the pump. Here's a test..bottle your next batch the normal way, but pull off two samples in beer bottles. One bottled from the...
Forum: Wine Making Forum 09-19-2013, 04:16 AM
Replies: 1
Views: 174
Posted By FlyinDan1017
Haha!! yea. It's the gasses being released...

Haha!!

yea. It's the gasses being released inside the bag. Perfectly normal
Forum: Wine Making Forum 09-18-2013, 07:04 PM
Replies: 3
Views: 412
Posted By FlyinDan1017
Prob need a tsp of yeast nutrient, and will need...

Prob need a tsp of yeast nutrient, and will need something for body. Either 1-2cup chopped raisins, boiled banana, or white grape concentrate. Might need to up the sugar a little depending on what...
Forum: Wine Making Forum 09-18-2013, 12:51 AM
Replies: 5
Views: 642
Posted By FlyinDan1017
I guess it depends on how much you're bottling....

I guess it depends on how much you're bottling. For a 5gal batch, I'd prob rack into a 3gal carboy to stabilize/sweeten. Then carb the rest in bulk/bottle. When doing the SparklingWhiteGrapePeach...
Forum: Wine Making Forum 09-14-2013, 08:50 PM
Replies: 8
Views: 841
Posted By FlyinDan1017
Looks like it should to me. Take the lid off and...

Looks like it should to me. Take the lid off and listed for bubbles...It'll also smell a little yeasty at this point. give it a stir, oxygen is a good thing during primary. Leave the lid off and just...
Forum: Wine Making Forum 09-08-2013, 05:53 AM
Replies: 6
Views: 665
Posted By FlyinDan1017
I used to have concerns with the handle maybe...

I used to have concerns with the handle maybe causing issues, and just started using them recently. I think what sealed it as ok was seeing quite a few on the shelves in a winery's storage room. Prob...
Forum: Wine Making Forum 09-07-2013, 05:27 AM
Replies: 10
Views: 2,115
Posted By FlyinDan1017
Standby..I'll do a better wright up on this...

Standby..I'll do a better wright up on this tomorrow evening. Just pulled it out of the closet to settle, and be ready to rack/bottle tomorrow.

Based on SWMBO's memory of how it tasted in May,...
Forum: Wine Making Forum 09-04-2013, 05:59 PM
Replies: 10
Views: 2,115
Posted By FlyinDan1017
My recipe matches the one in the 'Requested...

My recipe matches the one in the 'Requested Recipe' section. I'm sure I used a red concentrate, but may have been old orchard or some other brand. 1 1/2lb sugar per (I scaled up to 3gal) gave an OG...
Forum: Wine Making Forum 09-04-2013, 05:46 AM
Replies: 10
Views: 2,115
Posted By FlyinDan1017
I'll have to check the notes but fairly certain I...

I'll have to check the notes but fairly certain I used concentrate. Haven't touch this stuff since may and should prob get to bottling in the next couple weeks. Looking forward to see if/how it's...
Forum: Wine Making Forum 09-02-2013, 09:48 PM
Replies: 11
Views: 733
Posted By FlyinDan1017
Understood, you're lucky to get 75!! I'm in...

Understood, you're lucky to get 75!! I'm in phoenix and it's currently 106. I'd go broke cranking the a/c to the optimum 68deg.

Here's what you do: take a shallow 3-4" pan and set your carboy in...
Forum: Wine Making Forum 09-02-2013, 06:01 PM
Replies: 1
Views: 427
Posted By FlyinDan1017
Your still good. That's a short time and the...

Your still good. That's a short time and the ABV's high enough to protect against contamination. Not being exposed to movement, sloshing, etc I'd doubt oxidation would be an issue. Besides, SP gets...
Forum: Wine Making Forum 09-02-2013, 05:41 PM
Replies: 11
Views: 733
Posted By FlyinDan1017
In that case time is your best bet. Also lower...

In that case time is your best bet. Also lower the temp and make sure it's fully degassed (which it should be if you've been 6mos or so in secondary). Dropping the temp helps a lot though.
Forum: Wine Making Forum 09-02-2013, 02:47 AM
Replies: 1
Views: 210
Posted By FlyinDan1017
Scaling back Super-Kleer for a 2 gal batch?

I've just started a batch of J Keller's recent recipe for Apple Pie Moonshine. It calls for Sparkaloid scaled back for 3gal. My question is, does SuperKleer need cut for smaller than 5-6gal batches? ...
Forum: Wine Making Forum 09-01-2013, 02:25 AM
Replies: 4
Views: 317
Posted By FlyinDan1017
You're on the right track. I usually make an...

You're on the right track. I usually make an initial 1 1/2gal for a gal batch. That way there's plenty for topping up after each racking.
Forum: Wine Making Forum 05-13-2013, 10:45 PM
Replies: 3
Views: 202
Posted By FlyinDan1017
You'll usually rack to a fresh carboy at the same...

You'll usually rack to a fresh carboy at the same time as stabilizing. Then, wait a few weeks (I usually forget and let it go a month or two) to make sure it's completely finished, and rack off any...
Forum: Wine Making Forum 05-12-2013, 06:24 AM
Replies: 10
Views: 2,115
Posted By FlyinDan1017
Chocolate strawberry wine

Has anyone else made Jack Keller's choc-strawberry recipe? I'm 9mos in on a 3gal batch that I re-racked tonight...and...WOW!! Definitely young, but the delicate strawberry and lingering chocolate are...
Forum: Wine Making Forum 04-23-2013, 11:22 PM
Replies: 4
Views: 780
Posted By FlyinDan1017
How large are the buckets, how many, and how...

How large are the buckets, how many, and how expensive is your shipment? Might be worth the $ to buy one of the large, deep Rubbermaid storage bins (not the cheap clear ones, but the thicker sided...
Forum: Wine Making Forum 04-21-2013, 09:28 PM
Replies: 15
Views: 1,785
Posted By FlyinDan1017
Looks great!!!

Looks great!!!
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