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You want to filter the wine while it is still cold. Once filtered, you need to let it warm to room temp before you fill the bottles, otherwise it will expand and force out your corks. I would rinse all the bottles with tap water before filling. I have never had a problem rinsing with plain old tap w...

I usually sprinkle it on top, then come back 10 minutes later and stir it in.

thanks
john

Five days might not be great but I think it would help.

john

I think this is a very good question but I don't have a good answer. I don't know of anyway to test it except to use it with grain. Maybe have a back-up lautering system on hand. That way, if it sticks, just scoop out the mash and move it to the other lautering system.

thanks
john

It will be available both days. In order for the tartaric to be properly stabilized though, the wine should be chilled for 1-2 weeks at 45 def F or so before it is filtered cold. My guess is however that given the time frame you are working with, it is not likely to throw another sediment before you...

To be safe, wait 24 hrs after adding the campden (1 per gallon at 30-40 ppm) until you add your yeast.

thanks
john

From the sounds of things it does not sound like it would be necessary to refilter. I have never seen 'floaters' in wine from EZ clean. I have seen it leave a 'film' behind when not rinsed but never anything that floats. If you put a tiny bit of the 'floaters' or white sediment on your tongue and it...

Here is the recipe:

6.6 lbs lme
3 lbs dme
1 lb corn sugar

xtra special malt .25 lbs
chocolate malt- .25
crystal malt- .25
black barley- .75
roasted barley- .25
special b- .25

21 hbu's horizon (bittering hop)


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john

I am traveling and will try to post the GG IS recipe tomorrow. I think that it would be a really good starting point for what you are aiming to do.

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john

These are all good questions. Here are my answers based on my experience: 1) DME probably does last longer and you are correct that you can weight it out easier and get just the right amount if you have it in bulk. Personally I use a combination of lme and dme that allows me to hit my desired starti...

In my experience as a judge, the more info you can provide, the better the judges can evaluate the beer. If you made a porter with sorghum for example, the classic style would be porter and the special ingredient is the sorghum. In the case of the black IPA, I would say it is an IPA (so the judges a...

I have not either. I have read that some varieties can be prone to 'downy mildew' but I have not seen it.

john

You got it. Campden tablets is the way to go.

john

I would suggest not using a starter. If the problem persists, simply sprinkle a pack of yeast on top of the must, wait 15 minutes and stir it in. As long as you did not use too much sulfite, it should start - just be patient (I know, easier said than done).

thanks
john

Yes, for sure. Grape and Granary will be a sponsor as well.

thanks
john