Recent content by mikeg77

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    Triple Decoction ?s

    I'm about to brew my first hefeweizen and by all accounts a triple Decoction is the way to go for the mash. I've been reading up on it and have a few questions...My Mash Schedule look like this: Acid Rest: Add 6.00 gal of water at 97.9 F 95.0 F 45 min - Protein Rest Decoct: 1.65 gal of...
  2. M

    Use excess wine for a port?

    Good point... So really I would need almost 3 gallons of pure juice to make 6 gallons of this port so it's not ultra diluted?
  3. M

    Zork Corks?

    I've used them and them and they work pretty well. Capping by hand is harder than it looks though and my palm was very sore afterwards..
  4. M

    Use excess wine for a port?

    cool thanks.. So how long should I wait after adding the camden to pitch the new strain of yeast?
  5. M

    Use excess wine for a port?

    This is the only one I could find. winemaking: Requested Recipe (Port Wine) If you have another, then I would be open to that too..
  6. M

    Use excess wine for a port?

    I saw an online recipe for making port that calls for 1 gallon of grape juice. I just so happen to have an extra gallon of juice that has already fermented for a week or so. Can I use that instead?
  7. M

    cold Stabilzing

    I was just guessing at the cellar temp when I said 65 degrees. It might be a bit cooler than that, but certainly not as cold as the refrigerator I plan to use. Thanks for the input.
  8. M

    cold Stabilzing

    Just wondering if anyone had thoughts as to when to cold stabilize a wine(if at all). My MLF is done and I was going to rack it and put it in the fridge for two weeks to hopefully encourage the formation of tartrate crystals so I can filter them out. My question is if now is a good time...
  9. M

    Choice of two, you guys decide

    If not, I would go with the Catawba. Why because I have had some decent Catawba wines and never tried sour cherry.
  10. M

    Malolactic fermentation question

    I added my MLF culture at about 3 brix while still in primary. I then pressed and racked. So far I have seen no indication that MLF has begun. Should I see something(like bubbles from the airlock) or something? I have heard that this process can take a long time, but how long should it be...
  11. M

    Pressing grapes

    Just and Update. I pressed by hand using a mesh bag and a bucket. I'm sure it wasn't ideal, but I got more than enough juice so I'm happy.
  12. M

    Pressing grapes

    That makes sense.. Any other ideas how to press without a press?
  13. M

    Pressing grapes

    I'm about to press the grapes and was wondering if anyone had a good technique on how to do this. It is a relatively small batch and I don't have a press. I intended to do it by hand but was wondering if a juicer wouldn't actually be more efficient. Any done this before or see a reason why it...
  14. M

    when to add Yeast Nutrient to wine

    Thanks. I think I'll just leave the nutrients I already added then. I'm making a cabernet Franc and am kind of winging the recipe.. Trying to keep it pretty simple..
  15. M

    when to add Yeast Nutrient to wine

    I have added yeast nutrient to the must before fermentation while the Potassium Metabisulfite was doing its work. Should I also add while it is fermenting? It has been a few days a fermentation is starting to slow down. Just wondering if this will give it a boost to help finish the job or if...
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