drj

1,442 reputation

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	1,442 reputation	bio	website		visits	member for	2 years, 2 months
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Oct 13	comment	How do you blend your meads/wines? Temperature control is the key. Keeping the temp between 70 and 100 F for a short time will avoid any negative effects. These temps are well below the boiling point of the flavenoids that give the mead/wine flavor.
Oct 13	answered	How do you blend your meads/wines?
Oct 13	revised	My mead is too sweet and stopped bubbling. Recommendations? added 161 characters in body
Oct 13	comment	My mead is too sweet and stopped bubbling. Recommendations? good suggestion about the pH. Sometimes this factor is forgotten when trying to figure out why fermentation stops early. Flynn Scientific makes a cheap (most cost over $100) and accurate handheld pH meter that I use. See ( flinnsci.com/store/scripts/prodView.asp?idproduct=17142 ). Or an aquarium meter can work but is less reliable for brewing IMHO (see ebay.com/itm/… )
Oct 12	answered	My mead is too sweet and stopped bubbling. Recommendations?
Oct 12	comment	My mead is too sweet and stopped bubbling. Recommendations? the FG you state should allow champagne yeast to continue (I usually start at this spec grav and I use cote des blancs or premier cuvee and end at 1.009)
Oct 12	comment	Effects on homebrew from Fluoride in tap water that's the primary concern about fluoridation, that there is little control of the concentrations. To inhibit lipase, the concentrations are low enough to what would be found in treated water (that was the point of the research).
Oct 12	comment	Effects on homebrew from Fluoride in tap water me ... I just filter it out and drink more wine and cider to get the heart benefits I'm missing :-)
Oct 12	comment	Effects on homebrew from Fluoride in tap water and reduces dental infections that have been linked to heart disease in adults and tooth/gum loss in children
Oct 12	revised	Effects on homebrew from Fluoride in tap water added 363 characters in body
Oct 12	answered	Effects on homebrew from Fluoride in tap water
Oct 12	comment	Is a late addition of sugar into wine a month after primary ended detrimental? adding the campden will inhibit the suspended yeast and no further fermentation will occur. This is a technique often used to stop ABV at a specific level, when carbonation is not desired. IF Max does this, he will effectively sweeten the wine and there will be no additional (significant) alcohol produced. Good suggestion if he is satisfied with the alcohol level and is just wanting to sweeten it.
Oct 11	comment	Is a late addition of sugar into wine a month after primary ended detrimental? If you carefully siphon, you should reduce the addition of oxygen, and avoid stirring up the trub when you add it back.. Guess it is a balance thing and on thinking about it, I'd probably just add the sugar (dissolved in some of the wine) to the carboy/keg and allow the sugar to dissipate into the wine, if I didn't think that I could avoid adding oxygen in during siphoning. Just a matter of technique.
Oct 11	answered	Is a late addition of sugar into wine a month after primary ended detrimental?
Oct 10	revised	What's a good first equipment buy after a basic starter kit? added 142 characters in body
Oct 10	revised	What's a good first equipment buy after a basic starter kit? added 142 characters in body
Oct 10	answered	What's a good first equipment buy after a basic starter kit?
Oct 10	comment	Types of bottles I can use for beer Teddy's is a 1 L bottle, BTW
Oct 10	comment	Lots of trub affecting specific gravity readings? If you go back to Henry's original question, he expressed concern that the originally dissolved stuff that settled out as trub may have effected his OG. The clear answer is yes it may have, if it was indeed suspended during his original OG measurement. He didn't ask about the effect after it settled out (see his "I.e.").
Oct 10	revised	Lots of trub affecting specific gravity readings? corrected misspelling