Search results

Have you done this recipe before? I calculate the potential alcohol at 17+ It's going to be a tough one to work with. Good Luck

Not all plastic is created equal. I have used 2 liter plastic bottles for short term storage. Don't care for plastic in general. Now I have collected some 1 gallon and 1/2 gallon glass for my skeeter. The 1/2 gallon works great for in the fridge. You can keep it in a 5 gallon carboy or 3 gallon...

:br :try:b don't you just love it when that happens :db

when I make wine I do it for practice. when something doesn't go right... it was just for practice. Pretty soon... practice makes perfect. hmmmm.... lots of mistakes made are only made once.... and anyways all this is among friends...... solution??..... just make more.

I read somewhere that the kit manufacturers use a process that is the reverse of a pressure cooker. They want to lower the boiling point to get the water out but at a temperature low enough to keep the aromas and other goodies intact. the rest of their process is probably a trade secret....:mny

Did you see my correction of the sugar to the starter ??:slp

correction to my directions... #3 1 tsp sugar sorry for the omission:slp

check out this previous thread http://www.winemakingtalk.com/forum/showthread.php?t=3553&highlight=fpac or do a search for fpac in the forum

:rdo I am with you guys... notice the times of the posts.... suspect for sure.

when U get the brew belt also attach on of those sticky thermometers that will tell U the temp of the must. Then U can adjust the brew belt accordingly. I got a primary too hot once from not monitoring it. Just as bad if not worse than too cold. Welcome as well.

Just 1 more thing -- then I'm done.... I promise ;) I take the yeast pkg out of the refrigerator the day before pitching.. less temp shock :sh

Get a 3 ring notebook. Keep track of each batch U make. Document everything U do time- temp- etc after a few months your notebook will help U with what works and what does not remember to have fun:try

I have used various yeasts for this, but 1118 is a good one. You need a strong fermenter. Start with Lalvin 1118 and play with others down the road if U like when U have the other bases covered:b

What yeast U planning on using?

tip -- as I make this starter I have the drill mix-stir in the must and whip it for a couple of minutes each 1/2 hour when I am checking on the yeast. You have 2 things in this that are against you for a successful start... 1. preservatives in the realemon -- more whipping and stirring...

this is how I do it... 1. Clean and sterile a quart jar 2. 4-8 oz of warm water. use a thermometer and pitch at 90 degrees or so 3. 1 tsp sugar and add a pinch of nutrient (stir) 4. pitch yeast and cover with towel 5. let stand undisturbed for 15-30 min 6. you should see good action by...

For the color change I just highlighted it and hit the button above -- the letter A with the underline... Text colour and pick</font> the color</font> you like If the ctrl-c that appleman suggests does not work the use the icon above(where U are typing in UR new message) -- the world with the...

a vigorous starter works too... so what you ever like .... a slurry if you have it or a starter if U don't:ib

pay it forward:b