Raptor99's latest activity

@GreatNorthernLlama I think that your 3 liter bottles might be just about right. You'll need to get some #3 drilled stoppers so that you...

I’m with you! Just waiting until the wife says I’m spending too much on wine supplies. OK, my new hobby is going restoring vintage...

Wow, what rotten luck. This Himalayan pink salt is at least 200 million years old and I get a batch only good for another five.

I re-read this thread and it made me think of a Martha Stewart type meme, "How do I preserve leftover wine?" The punchline is "What is...

One of the harder aspects of home wine making (as compared to commercial) is keeping small amounts of leftover/topping wine in good...

Yes, you could top off with the same juice. That will add sugar, so it will restart fermentation and increase cloudiness. Another choice...

Yes -- ask questions before doing. It's far easier to point you to a good path than to fix a problem. Adding on to Bob's answer, an SG...

Leave the fruit pulp in the must for primary fermentation. Much of the flavor comes from the pulp. Then when fermentation is almost...

I don't think it's "in the wine". The fact that it can be cleaned up with oil suggests that it's hydrophobic and won't mix with your...

I found that after the second racking, the green goo was gone. It suck on my bucket, carboys, spoon, etc. So I did not do anything...

That is a lot of green goo. Did you use a lot of stems? I think the goo comes mostly from stem pieces. I put the umbels in the...

OMG, thats so much detail, wow. This is what I do. The volumes don't match up but that's a work in progress.

This is the infamous "green goo" produced by elderberries. it is a waxy substance that coats everything. Soap and water won't wash it...

Every ferment is different -- the amount of visible activity is not any useful indicator other than something is happening. Differences...

Here is an update on my blackberry wine. I started it on 9/17 with 29 lbs. of blackberries, plus water with 4c sugar and 1/2 gal...