Raptor99

I currently have about 12 gallons going in different stages of the process. It seemed like with my first batch (which was my first time...

Acid chemistry is extremely complex in the real world. Every acid has a character called pKa which is a measure of how much is free H+...

One of the advantages of the AIO pump is that it is a vacuum pump. The wine never touches the pump. I use the AIO pump to rack into a...

@BPL I agree with you that there are many factors affecting the final flavor of the wine. This is the sort of comparison that I had in...

The words used on the Lallemand website is, 71B "metabolizes" Malic acid. I read somewhere the metabolizing of 71B is different than...

When I added a water softener I split the supply line so I get unsoftened cold water at the kitchen sink. My wife grew in up on a...

Taste it and then decide. If you think it might be a problem, run an unsoftened cold water line to the kitchen faucet My softener has a...

I try to use the acid that is predominant in the fruit. For blueberry wine, I use citric acid, for hard cider, I use malic acid. I...

Which acid you use will make a difference BUT most people haven’t had access to clean acids so they won’t be able to taste the...

Thanks! My dad taught us to look at the bigger picture. Don't focus on the car in front of me, look at as many as I could see. When the...

If I could go back in time, or send a message back to my younger self, I'd have had the builder remove all the sweet gum and yellow pine...

This is the key. What does your well water taste like? Good tasting water will make better tasting wine. I did a blind taste test with...

@Mark McD, this is one of those things where there are diametrically opposed schools of thought that are both valid. The old school of...

We had a sweet gum tree in the front yard of our old house. We cut it down for all the reasons you listed.

That's why I vastly prefer that kind of eggs! I have fried them up for people who never had them before just to see them when they take...