Rice_Guy's latest activity

I like the pH at 3.2 to 3.3. A lower pH is more resistant to wild lactic acid bacteria infection. If you use commercial pasteurized...

After finding two bags of summer fruit in the freezer I have decided to go for the 5 gallons with apple juice. Recipie: Blackberry +...

Before getting this from someone in the vinters club I was using a six inch diameter basket plus mix process. With that the yield was...

In 2020 learning how to blend crabapple tannin I put together a bouchet with 10% crab and 90% mixed apple juice. At bottling the...

I have potential proof that more tannin is a good thing for aging red wines. Fall 2020 I made Merlot, Zinfandel, and a Bordeaux Blend...

I have used the dry mixes in the pilot plant. They work and were easy. The main risk with a pH buffer is picking CO2 up because they...

welcome to WMT

I use a silver sharpie ; ) At the very end of the season (Sept to June for me) I get lazy and think I'll remember and inevitably forget.

A warning to all everyone making multiple batches -- label each and every container! No matter how good you believe your memory is...

Last fall's experiments proved that different strains of yeast may produce significantly different results, e.g., I used Renaissance...

My yield was 76% (destemer 17.85 & press 13.6Kg) Gravity 1.094 (last year 1.102) ph 3.33 (3.30 in 23) TA 0.98%. (0.57 in 23 ~> a hot &...

That’s an ice wine without having to wait for freezing to happen! :i At the very least freeze them for use next year.

Yes, you have to try cranberry! Delicious! It's on my yearly list now. My last one used 6 lbs cranberries and 2 qrts organic juice...

The thirty second version: Traditional ciders were done with a mixture of apples. They have names like Sharps (acidic) Bitter Sweets...

a young man’s sport ~ ~ tree monkey at work ~ ~ OOPS,,a young lady’s sport can you shimmy up a rope? WOW!