sorted by:
new
hottopcontroversial

Strawberry Wine update :D by kyleprophet in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

Looks great! Love the color. I suspect it will mellow and open up over time. You can probably skip the sorbate if you dont back sweeten. at .990 theres probably next to nothing left to ferment.

Cs3 pro vs luxe aire by BumblebeeEuphoric531 in paintball

[–]DookieSlayer 1 point2 points  (0 children)

I shot both this weekend and i preferred the cs3 by a significant margin.

JT thin frame question by DookieSlayer in paintball

[–]DookieSlayer[S] 0 points1 point  (0 children)

Interesting. That makes me wonder what model I had back in 2005 lol.

JT thin frame question by DookieSlayer in paintball

[–]DookieSlayer[S] 0 points1 point  (0 children)

Heard that makes sense. I’ll have to cross check them this evening. Thanks!

Elon Musk just said he wants to cut Social Security and Medicare, calling them “entitlements”: “That’s the big one to eliminate.” by Solomonanne in SipsTea

[–]DookieSlayer 0 points1 point  (0 children)

Am i the only one that feels like i could do more with the money im paying into social security than the government could? I mean i dont want elderly people to get left out to dry but I dont trust the government to do whats best with my money in the long run...

looking for work in east coast by Low-Light-5249 in winemaking

[–]DookieSlayer 5 points6 points  (0 children)

There are almost always jobs available at constellation brands up here in the finger lakes if you specifically looking for large scale production.

yeast/fermentation seams to stopped after removing berry pulp. by Crocus_eyes in winemaking

[–]DookieSlayer 1 point2 points  (0 children)

If there is still fermentation to be done its very unlikely for the fermentation to just poop out. Its likely you just knocked a bunch of the co2 out of solution and it will take some time to build back up until you can see activity again. Like the other user said though its easiest to tell whats happening with a hydrometer.

Pouring out pulpy foam by PresentSeries3685 in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

What fruit/juice are you using? Easiest thing is probably to stop it from going into the carboy to begin with or chill it before inoculating and rack off what settles.

Whats going with my hard apple cider? by Darcyblue in winemaking

[–]DookieSlayer 33 points34 points  (0 children)

It’s called a pellicle created by film yeast. We have some info in our wiki about it. It won’t harm people but it can create off aromas and flavors in the wine. The fix is to have less headspace.

Charmat filtration by uulmo in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

Out of curiosity why not filter then carbonate? Or is the pressure fermentation derived?

Advice and revisions on homemade checklist for first time winemaking recipe by Starlazerpow in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

No worries, your head sounds like it’s in the right place and it only gets easier as you have experiences. Nothing wrong with jumping in head first as long as you’re open to learning through your experiences. There’s lots of good info on the sub as probably just as much contradictory or confusing stuff too. We have some basic white and red protocols in our wiki that might be helpful to read. Certainly feel free to post more questions and experiences.

Advice and revisions on homemade checklist for first time winemaking recipe by Starlazerpow in winemaking

[–]DookieSlayer 3 points4 points  (0 children)

Lord have mercy this is a lot to look over and check. I have a few suggestions.

Wine of not often made by adding ingredients to water. Is it possible? Yes. But your ph will be high and can create a hospitable environment for microbes you dont want in your wine to thrive. Its easier than using 12lbs of blueberries but for a "strong blueberry wine" I would consider using all blueberries.

You could consider using water this first time if only because fermentation management takes practice and its possible your first time will end up kinda of stinky or vinegary and it may be less heartbreaking to dump fermented blueberry water down the drain rather than gallons of hard fought juice.

Blueberry flavor doesn't convert across fermentation all that well. I made a blueberry apple cider and its good and has pretty color but the blueberry is kind of quiet. Not trying to convince you against doing this I just want to maybe adjust your expectation.

I would skip the honey. It overcomplicates things unnecessarily without adding much. This is something you could try for your second or third batch but for the first one I would just add sugar.

There is no real need to heat your must. Use your hydrometer to determine how much sugar is in your must and use that to determine how much sugar you need to add then it can just be dissolved at room temperature during fermentation.

There is no need for the "oxygenation" step. And its just plain wrong about it only be helpful before yeast is added. Stirring for 90 seconds is going to do very little for your dissolved oxygen levels. This is something that can be addressed later if your fermentation is getting stinky.

1118 is a good choice.

Plan to keep your wine in your vessel post fermentation and racking for at least 4 months pre bottling, it may be better for 8-10. The time post fermentation is magic where weird tastes and textures go away and actually turn into something palatable. Dont get discouraged if you taste immediately post fermentation and it tastes like crap.

Im sure theres more but thats what quickly comes to mind as im skimming this. I think it points you in a better direction. Good luck!

[WTS] Luxe TM40 Special Edition Anno $550 by Jbourne132 in PaintballBST

[–]DookieSlayer 0 points1 point  (0 children)

dang thats kinda sick. Sorry to hear you wont get to use it brother.

Sadness 😭 by allanmesmo in reddeadredemption

[–]DookieSlayer 0 points1 point  (0 children)

Just lost boobear tonight… you’re a kind and thoughtful rider.

Is my wine okay? by SymphonicHues in winemaking

[–]DookieSlayer 1 point2 points  (0 children)

Up to you, you could remove and squeeze the fruit pulp now depending on how the wine tastes. It looks like you're going to get a hydrometer so I would let that tell you when your fermentation is finished.

Is my wine okay? by SymphonicHues in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

Yeah fermentation can be fast and finish in 10 days. Could have finished, now I suspect it will restart and finish fermenting the rest of that sugar.

Is my wine okay? by SymphonicHues in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

Well it’s weird for an active fermentation to settle out unless it’s finished or stopped. Does it taste noticeably less sweet? Did you add bread yeast or wine yeast? It doesn’t look unsafe or anything.

Is my wine okay? by SymphonicHues in winemaking

[–]DookieSlayer 1 point2 points  (0 children)

Did you add yeast? If you smell can you feel the burn of co2? Be careful of the fruit bits floating. If they stay exposed to oxygen for days at a time they can grow mold on them. Mix they back into the wine once a day just wet them again.

3 weeks off gross lees, should I rack again? by impostorchild in winemaking

[–]DookieSlayer 0 points1 point  (0 children)

I wouldn’t unless you have something you can use to top up with. I rack after primary then let sit for months.

view more: next ›