Mattress

809 reputation

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bio	website	freesand.com
	location	Milwaukee, WI
	age	34
visits	member for	3 years, 6 months
	seen	Apr 8 at 3:16
stats	profile views	16

I'm a home brewer and home vintner as well as a fairly knowledgeable graphic designer, web developer and general computer nerd.

	809 reputation	bio	website	freesand.com	visits	member for	3 years, 6 months
410 badges		location	Milwaukee, WI		seen	Apr 8 at 3:16

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Dec 11	awarded	Yearling
Jul 16	awarded	Notable Question
May 11	comment	Wine yeast for beer? I fermented a dark beer with montrachet wine yeast and it turned out well. I had a bunch of pressed cherries from a cherry wine I had made and I added the cherries (which were loaded with yeast) to my wort and just let it ferment. I was quite pleased with the result. I also fermented a sort of wit by adding grape pomace to the fermentor (also loaded with montrachet and that didn't turn out quite as well, but still decent.
Apr 17	answered	Brett, Pedio, Lacto. Reuse and kegging
Apr 17	comment	I find my wines to be too “juicy” Also try fermenting at a warmer temperature, if you ferment your wine at cooler temps it will end up more fruity, I'm assuming this has something to do with ester formation and vigorous ferments.
Apr 17	answered	How to safely remove mold from corks?
Mar 21	comment	Is my koji ready? you're probably fine.
Mar 20	answered	Is my koji ready?
Mar 8	comment	How does lemon juice ferment into hard lemonade? yes, I've done it 3-4 times, usually with the yeast cake from a previous wine but I did do one on top of a stout yeast cake and it also fermented fine (stout yeast was US-05).
Mar 8	answered	How does lemon juice ferment into hard lemonade?
Mar 8	answered	Is it possible to cork screw-top wine bottles?
Mar 8	answered	Aquarium water heaters for Fermentation chamber
Mar 2	comment	Day Three, still no apparent fermentation giving the bucket or carboy a good swirling to rouse the yeast up off the bottom of the fermentor will also to help wake it up if it's gotten too cold.
Mar 2	answered	Can wine age too long?
Mar 2	comment	Is my gummy wild yeast unusual? Your wild yeast could be highly flocculent and the chunks you see are groups of yeast cells. How does it smell/taste?
Feb 21	answered	When should I rack my mead?
Feb 20	comment	What will happen to this un-sanitized batch of Wheat beer? I constantly sanitize with sodium or potassium metabisulfite and have no problems. If you make sure your fermenting vessel is sealed then you shouldn't have a problem with vinegar as acetobacter require oxygen to create vinegar (acetic acid).
Jan 26	comment	I find my wines to be too “juicy” you may also want to experiment with adding oak to your red wines, most red wines are aged in oak barrels.
Jan 26	comment	Reusing bottlecaps I'm not sure I'd trust a growler cap to hold up to the pressure required for carbonating in the bottle.
Jan 26	comment	Two part question on my first brew batch go take a sip of pure vanilla extract and let me know if it is bitter or not. Chocolate is also bitter until you add a load of sugar to it. Just because a flavor goes well with sweetness doesn't mean its pure form is going to taste sweet.