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I have searched and read several threads concerning the addition to wines to increase body and mouthfeel, but I am unable to come up with the amount of glycerine that you should add to a 5-gallon batch of wine. However I did find this in one of Wade's posts where he was answering this question...

Here is the link for the complete 1999 1st edition of John Palmer's How to Brew: http://www.howtobrew.com/intro.html

Julie, I am supportive of my son and his pregnant senorita in Texas... I'm gonna be a grand dad all over again! Fantastic! But... Wolf... why in the world would anyone buy a new mattress for the guest room? I don't think I'd better say anything else, but you Mom's, Dad's, Grandma's, and...

Rawlus... most of my knowledge in this area is what I have read... I really appreciate your thoughtful answers... it means a lot to me that your answers are so comprehensive and the fact that they reinforce my research tells me that you are a great source of information. Thanks again... Happy...

Thanks Rawlus... very informative post... I have been using the corks with the natural ends and am still in limbo as to which style I will settle on. Actually, I thought my corks were solid until I did some reading and inspected my corks more closely. I agree... frugality with the corks may be...

Greg, are you using agglomerated corks? Bill

Welcome to the forum... I think you will like it here... nice, easygoing talk with a sense of humor. You won't see the trashtalk here that you might see on some other forums, and there are some very knowledgeable mentors on this site. Again, welcome. Bill

Carboys Larger Buckets (Fermenters) Auto-Siphon Bottles

Steve, here is a link to get you started... for more, Google "malolactic fermentation." http://en.wikipedia.org/wiki/Malolactic_fermentation

Don't fret about it, Zog... first, because it won't do any good to worry about what is already done... second, you will probably be ok... maybe not, but probably ok. When you sanitize it is best not to rinse unless you have some boiled water to rinse with, but most likely you will not have...

Luc, I knew I had inverted sugar before without adding lemon juice... for instance when I prepared my hummingbird solution. I looked around and this is what I found on Wikipedia. Obviously, it is better to use some citric acid, but inversion can occur without the citric acid in the presence of...

Hello and welcome, Greg. You hail from one of my all-time favorite regions of the country. I love the Tuscon area and my Mom and Dad lived in the Phoenix area. I am amazed at what you are doing with your vineyards out there. I am curious... do you have to irrigate? I drove a truck for many...

Thanks Luc for the clarification... in the past when I needed to invert sugar I did add lemon juice and I had forgotten all about that. I must have been enjoying the wine a little too much last evening. Bill

Show me where it is... are you sure it isn't me?

Smurfe... I don't know if I like a hoppy beer, but I guess I am about to find out. I will say one thing... I will not pour it down the drain. I wanted to buy an American Pale Ale kit, but the price was too low to pass up. Either I will learn a lesson or I will enjoy the beer. We'll see.

I really hate to hear that the Karankawa Nation no longer exists... maybe the new beer will be a tribute to their memory. Hopefully it will be a decent beer, although like you, I have no idea why a beer is being named after them.

I did a search and Karankawa did not show up on the forum. I have the Karankawa Pale Ale kit coming from AHS and was wondering if any of you guys/gals have tried it. It is supposed to be an American style pale ale... just wondering. I am really looking forward to my first beer kit. Bill

Thanks Racer... not that I will enter, but I need to know in case I got crazy and wanted to enter down the road. First I will have to get serious about making better wine and second I will need to be aging some wine to enter. I doubt many "green" wines do well in these events... maybe some...

Did you put the sugar directly into the fermenter, or did you dissolve it in hot water and then add it to the primary? If you added cane sugar directly to the fermenter then you are asking the yeast to break down a complex sugar, which they can do but they use much more energy doing it and...

Rob, Welcome... You will get a chance to use your college chemistry as much as you choose to when making wine. You will be able to use titration that you learned in Chemistry 101 and you will be able to apply Normality values that you learned in Chemistry 201 if you so desire. The good thing is...