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Search: Posts Made By: jensmith
Forum: Wine Making Forum Yesterday, 02:50 PM
Replies: 1
Views: 62
Posted By jensmith
Treat with sulfa right away. Let sit 12-24 hours...

Treat with sulfa right away. Let sit 12-24 hours and add a well started yeast starter using domesticated yeast. The domestic yeast can tolerate higher sulfa levels so you can add sooner to prevent...
Forum: Wine Making Forum 08-31-2014, 09:13 PM
Replies: 15
Views: 439
Posted By jensmith
Your wine should be fine. No need to panic over...

Your wine should be fine. No need to panic over the bung, pliers or flies. I have certainly done worse with my wines, and have yet to dump one:-)
The coffe filters should be fine. You can airlock...
Forum: Wine Making Forum 08-31-2014, 08:56 PM
Replies: 8
Views: 238
Posted By jensmith
Only problem with using a tall racking cane in a...

Only problem with using a tall racking cane in a small jug. When the jug is empty and you take your hand off of the tall racking cane, the whole thing unbalances and tumbles down, crash! So do not...
Forum: Wine Making Forum 08-31-2014, 08:46 PM
Replies: 5
Views: 223
Posted By jensmith
15%abv is the uper limet for a lot of wine yeast....

15%abv is the uper limet for a lot of wine yeast. So it is most likely "done" fermenting. There is some suger left, but not a lot. It may slowly ferment down a little more over time.
Rack it into...
Forum: Wine Making Forum 08-18-2014, 02:26 AM
Replies: 14
Views: 747
Posted By jensmith
Have you used yeast nutriants or any yeast...

Have you used yeast nutriants or any yeast energizer? Sometimes a little extra helps, especially with the smells you described.
Temp plays a big part in fermentaiin as well. Make sure the must...
Forum: Wine Making Forum 08-17-2014, 02:38 PM
Replies: 13
Views: 590
Posted By jensmith
My plum clears fine. I do use peptic enzyme to...

My plum clears fine. I do use peptic enzyme to start. My rubarb on the other hand has never cleared on its own. I have tried many different things, none worked. I have to use super klear every time. ...
Forum: Wine Making Forum 08-15-2014, 11:31 AM
Replies: 1
Views: 147
Posted By jensmith
I prefure the juice method of backsweetening. I...

I prefure the juice method of backsweetening. I just thaw the juice and add to tast. Going lighter then you think. Easy to add more later, not possible to take it out! I think the fruit juice adds...
Forum: Wine Making Forum 08-15-2014, 11:20 AM
Replies: 5
Views: 231
Posted By jensmith
Split your must into two buckets for fermentaion....

Split your must into two buckets for fermentaion. Lows has food grade five gal pails. Or use a new trash can for fermentaion. Brute makes a nice mid size one. You will not be leaving the wine in for...
Forum: Wine Making Forum 08-11-2014, 02:33 AM
Replies: 1
Views: 126
Posted By jensmith
What is the current sg? Sounds like it started...

What is the current sg? Sounds like it started fermenting again.


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Forum: Wine Making Forum 08-11-2014, 02:31 AM
Replies: 13
Views: 473
Posted By jensmith
Just a fyi. Campton stuns wild yeast. Wine yeast...

Just a fyi. Campton stuns wild yeast. Wine yeast is not bothered by it. Sorbate just keeps yeast from reproducing, it will keep fermenting.
Used together after the wine has fermented dry and...
Forum: Wine Making Forum 08-06-2014, 01:42 PM
Replies: 13
Views: 473
Posted By jensmith
Ops, missed that this was a double post! ...

Ops, missed that this was a double post!

Bulk aging at room temp is fine. I do that all the time.


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Forum: Wine Making Forum 08-06-2014, 01:40 PM
Replies: 1
Views: 190
Posted By jensmith
When did you start this wine? I never bottle...

When did you start this wine? I never bottle befor three months. Usually I wait six months.
With that high of a finel sg and the yeasty smell I would not bottle. Just let it age in the carboy...
Forum: Wine Making Forum 08-01-2014, 02:16 AM
Replies: 6
Views: 220
Posted By jensmith
If you post your recipie we can offer advise on...

If you post your recipie we can offer advise on it. Some recipes are good, others not so much:-) Luckily for new wine makers, most juice is happy to turn into wine. Not always tasty, but more often...
Forum: Wine Making Forum 07-31-2014, 05:00 PM
Replies: 6
Views: 220
Posted By jensmith
Then yes to adding tannins. They are not a big...

Then yes to adding tannins. They are not a big player in clearing wine however. That would be the peptic enzyme.


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Forum: Wine Making Forum 07-31-2014, 01:20 PM
Replies: 6
Views: 220
Posted By jensmith
Are you just starting this wine or finishing? ...

Are you just starting this wine or finishing?
Oak to taste of you like oaky wines. No oak if you do not like it.


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Forum: Wine Making Forum 07-20-2014, 11:28 AM
Replies: 5
Views: 260
Posted By jensmith
Personaly I would get it drinkable befor...

Personaly I would get it drinkable befor botteling it.
Adding campton and racking are good starting points if it is infected. Followed by a second racking if anything settles to the bottom. Less...
Forum: Wine Making Forum 07-19-2014, 02:31 AM
Replies: 8
Views: 348
Posted By jensmith
A yeast starter can be made with wine yeast. ...

A yeast starter can be made with wine yeast.

Wine yeast can be "saved". I have not washed any. Just saved the yeasty sludge for later use as is.


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Forum: Wine Making Forum 07-18-2014, 01:21 PM
Replies: 8
Views: 283
Posted By jensmith
I think there is a method for disgorging that...

I think there is a method for disgorging that yeasty sludge. It involves setting the bottle upside down, let the sludge settle, freeze breifly, just enough to stiffen up the sludge only. Then to let...
Forum: Wine Making Forum 07-18-2014, 12:11 PM
Replies: 16
Views: 985
Posted By jensmith
No need to add more yeast! There is plenty in...

No need to add more yeast! There is plenty in there just waiting to start. Cotes de blank likes a lower starting sg. If you have a potential of %15 then if it goes dry it will be at 16%. That yeast...
Forum: Wine Making Forum 07-15-2014, 11:52 AM
Replies: 11
Views: 730
Posted By jensmith
I just have time for a quick partial answer. The...

I just have time for a quick partial answer. The boiling water is to set the color. When you want a nice bright rich color pour boiling water over your fruit. If you just use cold it will not be as...
Forum: Wine Making Forum 07-14-2014, 12:17 PM
Replies: 1
Views: 179
Posted By jensmith
Check temp. Could be too cold. No reason you...

Check temp. Could be too cold. No reason you can't had a handfull or raisons or other fruit. The lemons will cover them up later on. Stirr the crap out of it. Make sure there is plenty of air for the...
Forum: Wine Making Forum 07-14-2014, 12:09 PM
Replies: 5
Views: 257
Posted By jensmith
Hurry up and wait. Wine can not be hurried. Kits...

Hurry up and wait. Wine can not be hurried. Kits are made to be fast. Non kit wines take longer. Most wine made from real fruit or juice takes up to six months to clear. Some take longer.
If you...
Forum: Wine Making Forum 07-14-2014, 11:59 AM
Replies: 25
Views: 886
Posted By jensmith
The sedament has been there all along, so its not...

The sedament has been there all along, so its not bothering the sg reading. It takes a lot of fruit to mess up your readings. If you want to be sure of a clear reading try straining a sample first....
Forum: Wine Making Forum 07-14-2014, 11:42 AM
Replies: 6
Views: 453
Posted By jensmith
You're welcome:-) Sent from my iPod touch...

You're welcome:-)


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Forum: Wine Making Forum 07-11-2014, 01:57 AM
Replies: 25
Views: 886
Posted By jensmith
Buy a second fermenting bucket! :-) Sent...

Buy a second fermenting bucket! :-)


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