Exploring Hydrocarbon Depletion
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topcat wrote:When racking stuff off, a neat trick is to tape a butter knife to the hose at the appropriate height so you do not have to worry about the hose coming out or going too deep into the dregs.
pstarr wrote:PeakOiler, that is purty wine
I've only had experience as a "cellar rat" making grape wine. Don't know the chemistry or science at all. A rudimentary question: do you know the brix (sugar level) and PH (acid) of the the juice? How does it compare to wine grape juice? High numbers reflect how sturdy the wine is, how resistant to bacteria, yeast, infection and how well the wine softens/ages. The cleanliness in wine making is not so important like beer making. I assume it is a result of the high sugar/alcohol levels.
I always thought a way to get a balanced, full-bodied (non-wine grape) fruit wine would be to mix fully ripe fruit (for sugar), and not-ripe fruit (for acid).
PeakOiler wrote:Peach wine update: The wine is getting clearer and tomorrow I'm going to buy another 23 L glass carboy and look into some filters as well.
I plan to rack the wine a second time this weekend. I need the practice.
Quinny wrote:Why is your container only half full? I've always had better results with much less air in the container? I only ask because you mention buying another carboy so presumably lack of peaches isn't the issue?
vision-master wrote:A two week supply, eh.
vision-master wrote:One bottle a Month? WTF.
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