Raptor99's latest activity

You should stir it several times a day to release the CO2 that is lifting the fruit cap. There is no danger in stirring it several times...

I have one called Thanksgiving wine; squash juice (or a pie pumpkin/ but not a Jack-o-lantern). Lemon juice, cranberry juice Fermaid O...

Today I am upping my cheese game! I bought a sous vide for precise temperature control. I have a few good ones under my belt now. I made...

In September I picked Marquette at @wood1954 ‘s place to practice while my own vineyard starts producing. Of course last fall I was...

I think that for cranberry wine, even more than step feeding nutrients is to create a step-by-step starter. Get the yeast going with...

I've made wine from tomatoes, lemon balm, and peppermint (three separate batches!) I also tried pumpkin wine, but I did not care for the...

The TA is important for flavor, but pH is important for wine chemistry. They are both important, but for different reasons. If the pH is...

Another tactic that helps is an overnight yeast starter, which enables the yeast to grow a larger initial colony in an environment that...

My thought is to add 4 lbs cranberries to 1 gallon apple juice. While I don't need to start another batch right now ... that may be...

It is possible to make a very good cranberry wine, but it has its challenges. My cranberry wine is a family favorite at Thanksgiving...

Rice_Guy is implying something that I would like to explicitly mention. If you have never made a cranberry wine before or have tasted...

On occasion I help or am present at commercial bottling operations. Of course they use new bottles but I have never seen them do...

a few cranberry pH, 2.69, 2.67, 2.70; a few TA numbers, 3.26%, 2.84%, 2.89%; a few SG, 1.038, 1.040, 1.032. This is high acid fruit...