Search results

Strawberry has always been problematic for me. In the end, you'll just have to let it sit and clear. Mine took close to a month and several rackings until I thought it was clear enough to filter. I was wrong, and it took several filters (Vinbrite) to get it all through. If I had had the time, I...

If anyone still needs my address, just let me know. Entries are still being accepted! :dg

I'm with Rod. I'm in no hurry, if people need some more time. The wine's not going anywhere. I'll just go make some more! :r

That's just it, John. It's not a bad thing. It's perfect for me. More than anything I have ever done, this is about the journey, not the destination. Being a goal-oriented individual, I have to keep reminding myself of this.

If you stir it well during primary fermentation as instructed, you'll drive off a lot of CO2 that will make it much easier to degas later. When I started making wine, I stirred once...then got a vacuum pump. Now, there's no question about the gas. Apply pump. No bubbles = no gas.

I blame myself. I've been distracted elsewhere and didn't put the effort into keeping interest up this time around. We'll work with what we've got.

I have been super busy, and my itinerary has changed for my hike. Not because of the weather. Read on... The big concern in the AT community this year is the impact of the northbound "Bubble" on the trail and it's resources. Between April 15th and May 15th, fully half of those attempting a...

What do you say we relax and regroup March 1st, see how everyone is doing? I would like to honor the effort of those who sent in their entries (and the cost of shipping) by having a better line-up for competition. The entries I have are resting coolly in the wine chiller (56F). They'll be fine.

Good answers, DJ. You know your stuff! I have nothing to add.

I use 1/3 cup of untaosted American oak powder per six gallon batch in the primary, and add 3 tsp additional wine tannin at stabilization time (when the sulphite and sobate are added). It may seem like a heavy load of tannins (I'm still using 3 tsp tannin in the primary, also), but the Dragon...

Jeri, we are some die hard Skyrim fans at this house. FUS RO DAH! Love the name, love the elderberry addition. I see you balanced the bold berries with some French oak---nice call. I'll definately be giving this one a shot! Thank you!

As long as we get this judged before May. I'm going hiking!

I should have kept better track of who dropped out. In October, we had the following people committed (I know some have surrendered). I've got four wines sent to me. Is there more still coming, except for Lori's replacement? Or is that all we got this time? It's not going to make for much of a...

I'm glad everyone is enjoying the recipe! Keep on winin'!

I did not use the oak powder in the SST, just the french oak chips.

Given my experience, I'd go with something from California vs something from Austrailia. I might just have one bottle of the Australian T-R around here somewhere. It's a couple of years old now.

I got Richard's and Lori's safe and sound before the snow. We are on Blizzard/Broken Bottle Delay! Things happen! Take your time, folks. We are in no hurry, here. Thanks Rob!

I am willing to give everyone more time. Would another month help? With Rod's agreement, of course.

Just basic stuff, nothing special.

Sorry if that was confusing. I'm adding 1 cup of oak to the 18 gallons in the fermenter. After I rack the wine into carboys, I add 3 tsp of wine tannin to each of the three six gallon batches. My wife has bad fibromyalgia, and she says she can tell the difference in her pain level with the extra...