Recent content by meporsche

update: Swirled the fermenter a bit as I had nothing else to do and Hoohah! Getting a gurgle every 15 seconds. Too early to tell but I may have a successful re-start.

What was your ferm temp? I started out about 79 deg and it stabilzed about 68 deg why were you dry-hopping in the primary before fermentation was complete. Not sure, sort of a spur of the moment thing. And I guess I didn't want to muck up my secondary (being too lazy to want to rack...

Hello, Brewed a batch of (extract) wheat/amber/honey @ 1.050 and pitched started Munton Ale. I had some extra yeast nutrient from my winemaking so I decided to NOT follow Charlie P's advice and I added 1 tbsp of nutrient before I pitched the working yeast. Fermenation was VERY active...

One more thing, anyone have any experiences, good or bad, with the Reserve du Chateau brand kits? They have a zinfandel I am interested in but I'm not fond of pouring alcohol down the drain. Any opinions or experiences appreciated.

Thanks, that helps as I haven't ordered it yet. When I made the kit, the clarifying agent (bentonite) went in before pitching. I notice from looking about that most don't use a clarifier until they rack it to the secondary. Opinions? Also, I always use Knox plain gelatin as a clarifier...

Thanks for the book tip, I found it on Amazon. Actually, I am planning on using 48 oz cans of juice concentrate from a winemaking supply house, two can make a 6 gallon batch.

Hello, I'm a 20 year homebrewer and decided recently to try and make a batch of wine. I bought a no brainer kit and it seems to be working well, I'm a week away from bottling and no negatives so far. My question is: I would like to use canned juice concentrate the next time and build my...