Recent content by IronPenguin

I mixed it in w/ yeast nutrient, tannins (since they don't mix well if directly added to must..),and acid when I rehydrate the yeast. Passion coagulation, huh.. Passion fruit is hella goopy.. It's in secondary right now and I was fixing to rack it off what less are there and away from this...

I made it very cheaply since I mainly like brewing beer and am experimenting with quick wines and ciders.. It's a 2 gal recipe. 4 - 11.5 fl oz cans of passion fruit concentrate 1 - 59 fl oz jug of passion fruit juice 4 lbs refined sugar Then I filled it to the 2 gal mark with water. Yeast...

No whole fruit used. Then again it could be all the sediment from the 4 cans of frozen concentrate.. hmm.. I'll just rack it and fill it with more juice so I don't drop the gravity too much. I'll have to use more pectic enzyme next time I make this recipe.

It wasn't IN the trash lol. I snagged it when the new owners decided to throw everything out.. I also got an O2 concentrator too but it hasn't been serviced in a few years.. Aside that, Thanks for the O2 input everyone! Also, do you think that I can use a .2 micron diffusion stone with that...

Yes, I did use pectic enzyme. Maybe these pictures can shine some more light..

These stringy orange clumpy masses rose out of my wine after it had a stuck fermentation and I added some Lallemand CBC-1since it has a neutral flavor profile and a higher alcohol tolerance than the Cider House Select yeast I used originally. They sink when I slightly agitate the must just by...

I saved a medical O2 tank from the garbage, and took it to my local gas supply co. They said they Will Not fill it with Welding grade O2, and I don't have a prescription for Medical grade, but they told me that they Will fill it with Aviator's grade. Some research later I discovered that they...