Jun 4, 2006 · Yooper reacted to mabrungard's post in the thread ph adjustment for the whirlpool with Like. All of the fruity acids (citric, tartaric, malic) are included in Bru'n Water and its fairly …

Feb 1, 2007 · Welch's Frozen Grape Juice Wine 2 cans (11.5 oz) Welch's 100% frozen grape concentrate 1-1/4 lbs granulated sugar 2 tsp acid blend 1 tsp pectic enzyme 1 tsp yeast …

Mar 27, 2014 · I already know the answer, in general...but I would like to see some discussion on it. I do it the way Yooper taught me, adding it 12 hours after assembling the ingredients, and …

Dec 5, 2011 · A common thing I see in directions for wine making, is to "add the pectic enzyme, weight 12 hours, then pitch the yeast." My question is WHY??? does the pectic enzyme have …

Mar 26, 2007 · I'm ordering the ingredients for a 15 gallon version of this one. The Brew 365 recipe calls for 6 oz of English amber malt, and Yooper's calls for 6 oz of Marris Otter. I've got …

So, pectic enzyme is a great addition to any mead or beer with fruit in it. But what's the difference between it and pectin, used in gelling for...

Sep 30, 2010 · Yooper - I've read elsewhere that your water is hard and alkaline. For these recommendations, did you dilute your water with RO water or use 100% RO? Just wondering …

Feb 16, 2006 · Our dearest Yooper sent me some brew which included her Dead Guy clone. I had been waiting to sample it, letting it settle and chill, and for my plate to clear so I could give it its …

Feb 10, 2004 · Yooper is an awesome person and brewer and I am so happy to have met her acquaintance at NHC Philly last year! Wish I could have made it this year, but definitely …

Jul 28, 2014 · Many brewers find that one of the issues they face is the lack of wort and beer clarity. While haze and cloudiness do not necessarily impact the flavor of the beer, it does …