https://www.wines.com/wineboard/ Mon, 04 May 2026 19:39:49 +0000 MyBB https://www.wines.com/wineboard/thread-23445.html Sat, 19 Aug 2017 16:43:45 +0000 Elizabeeth]]> https://www.wines.com/wineboard/thread-23445.html
[url=www.bestdoubleglazing.net]Everest Double Glazing Prices[/url]
Avoid wasting countless hours searching for the best double glazing. Find all the information you need - from initial quote to installation.
If you need more information about Home & Garden Double Glazing Prices and more click here:
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[url=www.bestdoubleglazing.net]Everest Double Glazing Prices[/url]
Avoid wasting countless hours searching for the best double glazing. Find all the information you need - from initial quote to installation.
If you need more information about Home & Garden Double Glazing Prices and more click here:
www.bestdoubleglazing.net]]> https://www.wines.com/wineboard/thread-23437.html Thu, 20 Jul 2017 05:04:22 +0000 christianadesouza]]> https://www.wines.com/wineboard/thread-23437.html https://essaysthatwins.com/]]> https://essaysthatwins.com/]]> https://www.wines.com/wineboard/thread-23396.html Wed, 18 Jan 2017 01:05:29 +0000 shoelesst]]> https://www.wines.com/wineboard/thread-23396.html I am a home wine maker and invented a system of making custom branding irons for wine corks.
Please check out the video.
Thanks

https://www.youtube.com/watch?v=TnY6YQ6lJ_k


Tony Campanella
winecorkbrandingirons@gmail.com]]> I am a home wine maker and invented a system of making custom branding irons for wine corks.
Please check out the video.
Thanks

https://www.youtube.com/watch?v=TnY6YQ6lJ_k


Tony Campanella
winecorkbrandingirons@gmail.com]]> https://www.wines.com/wineboard/thread-23321.html Tue, 08 Dec 2015 07:16:16 +0000 dinhhanh]]> https://www.wines.com/wineboard/thread-23321.html I never used it before so I am not aware of the issues and opportunities. What is the max dosage of HP and could I use it to reduce the SO2 to around 60 parts?]]> I never used it before so I am not aware of the issues and opportunities. What is the max dosage of HP and could I use it to reduce the SO2 to around 60 parts?]]> https://www.wines.com/wineboard/thread-23302.html Tue, 10 Nov 2015 08:04:37 +0000 dinhhanh]]> https://www.wines.com/wineboard/thread-23302.html
Yesterday, my husband picked enough cherries for me to have 18 lbs after cleaning and pitting. The recipe is for 5 gallons and called for 3 lbs of brown sugar and 9 lbs of cane sugar. I had everything in the fermentation bucket, except the yeast, and I decided to take a peek. There were floating worms, maggots, larvae,if whatever you want to call them. I did a little research and reassured myself that wineries deal with this and worse, and that many home wine makers experience it too. The ugh factor is upsetting me right now. [url=http://downloadgamesfree.mobi/ringtones]Free ringtones downloads[/url]

Today, after sterilizing the thief, test jar, and spoon, I stirred a little--don't worry, the friends are still floating--so that I could get a hydrometer reading. It was 1.150 at a temperature of 74F. According to my hydrometer, this is a 20%+ potential alcohol and 35 Brix. We added water to fill to 5 1/2 gallons when we were making the must, even though the recipe said to add to 5 gallons. The cherries were slightly crushed but not compacted and filled the bucket to the 3-gallon mark on our bucket. Since the specific gravity, brix and potential alcohol, is all based on sugar content, how can I possibly have a correct reading? I'm thinking that the sugar in the cherries is cannot be calculated and that the displacement of the cherries (later the pulp) will all create variables.

The last thing is the yeast. Because I immediately freaked out about the sugar content being so high, I checked the yeast. It is Lalvin QA23. My son bought me supplies locally based on the Midwest Kit. Everything was comparable, but I didn't look at the yeast. In fact, I saw yeast packet and immediately put it in the fridge without checking it. I looked up Lalvin QA23 and from what I was reading, it really doesn't like much sugar.

I guess I am looking for reassurance and possibly advice. Reassurance that the guests floating around in my must will settle out and not be a problem and that Lalvin QA23 will not be a problem. The advice I'm looking for is about the sugar content and whether to rely on the SG.

Thanks.]]>
Yesterday, my husband picked enough cherries for me to have 18 lbs after cleaning and pitting. The recipe is for 5 gallons and called for 3 lbs of brown sugar and 9 lbs of cane sugar. I had everything in the fermentation bucket, except the yeast, and I decided to take a peek. There were floating worms, maggots, larvae,if whatever you want to call them. I did a little research and reassured myself that wineries deal with this and worse, and that many home wine makers experience it too. The ugh factor is upsetting me right now. [url=http://downloadgamesfree.mobi/ringtones]Free ringtones downloads[/url]

Today, after sterilizing the thief, test jar, and spoon, I stirred a little--don't worry, the friends are still floating--so that I could get a hydrometer reading. It was 1.150 at a temperature of 74F. According to my hydrometer, this is a 20%+ potential alcohol and 35 Brix. We added water to fill to 5 1/2 gallons when we were making the must, even though the recipe said to add to 5 gallons. The cherries were slightly crushed but not compacted and filled the bucket to the 3-gallon mark on our bucket. Since the specific gravity, brix and potential alcohol, is all based on sugar content, how can I possibly have a correct reading? I'm thinking that the sugar in the cherries is cannot be calculated and that the displacement of the cherries (later the pulp) will all create variables.

The last thing is the yeast. Because I immediately freaked out about the sugar content being so high, I checked the yeast. It is Lalvin QA23. My son bought me supplies locally based on the Midwest Kit. Everything was comparable, but I didn't look at the yeast. In fact, I saw yeast packet and immediately put it in the fridge without checking it. I looked up Lalvin QA23 and from what I was reading, it really doesn't like much sugar.

I guess I am looking for reassurance and possibly advice. Reassurance that the guests floating around in my must will settle out and not be a problem and that Lalvin QA23 will not be a problem. The advice I'm looking for is about the sugar content and whether to rely on the SG.

Thanks.]]> https://www.wines.com/wineboard/thread-23204.html Mon, 12 Oct 2015 10:01:21 +0000 SAMOEL]]> https://www.wines.com/wineboard/thread-23204.html ]]> ]]> https://www.wines.com/wineboard/thread-23170.html Thu, 13 Aug 2015 10:19:36 +0000 bauken69]]> https://www.wines.com/wineboard/thread-23170.html
Thanks

Cody

Tags: [url=http://wines.com/wineboard/thread-23170.html]wine[/url], [url=http://wines.com/wineboard/forum-39.html]winemaking[/url], [url=http://quaocchogiatot.com/]qua oc cho[/url]]]>
Thanks

Cody

Tags: [url=http://wines.com/wineboard/thread-23170.html]wine[/url], [url=http://wines.com/wineboard/forum-39.html]winemaking[/url], [url=http://quaocchogiatot.com/]qua oc cho[/url]]]> https://www.wines.com/wineboard/thread-23155.html Mon, 29 Jun 2015 09:39:48 +0000 truongthanh]]> https://www.wines.com/wineboard/thread-23155.html [url=http://quaoccho.biz/]Quả óc chó giá rẻ[/url]
and whats the easiest way of using fresh fruit as i don't have the space for presses etc just wondered if you could just chop it up and add sugar water and strain it before adding yeast and things]]> [url=http://quaoccho.biz/]Quả óc chó giá rẻ[/url]
and whats the easiest way of using fresh fruit as i don't have the space for presses etc just wondered if you could just chop it up and add sugar water and strain it before adding yeast and things]]> https://www.wines.com/wineboard/thread-22051.html Wed, 23 Nov 2011 07:49:10 +0000 ]]> https://www.wines.com/wineboard/thread-22051.html
I had the owner of our home wine making store try it and he agrees that it is absolutely fine to drink, but it should have something on the label stating it is sweet and has a bit of effervescence. I don't feel comfortable calling it a Pinot Grigio since it tastes nothing like it. Any label suggestions or names for this unique concoction?]]>
I had the owner of our home wine making store try it and he agrees that it is absolutely fine to drink, but it should have something on the label stating it is sweet and has a bit of effervescence. I don't feel comfortable calling it a Pinot Grigio since it tastes nothing like it. Any label suggestions or names for this unique concoction?]]> https://www.wines.com/wineboard/thread-15135.html Thu, 11 Nov 2010 23:08:00 +0000 ]]> https://www.wines.com/wineboard/thread-15135.html http://www.thebarrelmill.com/index.php/infusion-spirals/8-french-oak-infusion-spiral-1-package.html

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http://mypersonalwinejourney.blogspot.com/]]> http://www.thebarrelmill.com/index.php/infusion-spirals/8-french-oak-infusion-spiral-1-package.html

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http://mypersonalwinejourney.blogspot.com/]]> https://www.wines.com/wineboard/thread-15112.html Tue, 02 Nov 2010 20:54:00 +0000 ]]> https://www.wines.com/wineboard/thread-15112.html
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http://mypersonalwinejourney.blogspot.com/]]>
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http://mypersonalwinejourney.blogspot.com/]]> https://www.wines.com/wineboard/thread-15115.html Sat, 13 Mar 2010 19:07:00 +0000 ]]> https://www.wines.com/wineboard/thread-15115.html Almost Salmon in the glass, (not as red as I expected). Nose is of moms cherry pie. A little too acidic, somewhat dominating upfront, (doh, I added that acid blend). a middle and finish of mild cherry. Drinkable, my first try! Cherry is not too strong.]]> Almost Salmon in the glass, (not as red as I expected). Nose is of moms cherry pie. A little too acidic, somewhat dominating upfront, (doh, I added that acid blend). a middle and finish of mild cherry. Drinkable, my first try! Cherry is not too strong.]]> https://www.wines.com/wineboard/thread-15097.html Tue, 24 Nov 2009 12:20:00 +0000 ]]> https://www.wines.com/wineboard/thread-15097.html


[This message has been edited by team (edited 11-24-2009).]]]>


[This message has been edited by team (edited 11-24-2009).]]]> https://www.wines.com/wineboard/thread-15088.html Sat, 03 Nov 2007 23:22:00 +0000 ]]> https://www.wines.com/wineboard/thread-15088.html https://www.wines.com/wineboard/thread-15133.html Sat, 27 Oct 2007 02:01:00 +0000 ]]> https://www.wines.com/wineboard/thread-15133.html