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You are more than welcome, Gina. Just let me know. We'll leave the light on for ya.

Wow! I have tons of respect for Jack. Did I say "WOW"...I mean...wow...

It has been a little quiet in here. I'm excited to get to try everyone's wines. I bet they're going to be awesome! Not like that Wlech's Contest...:h

Give is a few weeks, it will be even better! Great job, though. Note to you...START SOME MORE NOW! :)

Austin is going a wonderful job with this. It was fun to participate.

Hah! True that! My coworkers, bemoaning my impending retirement, are clambering about where their going to get free Dragon Blood! I need to give some classes, I think. "Teach a man to fish..."

Maybe your outcome will be more to your liking than mine, Calvin. We all have different taste, as you well know. I have used Red Star yeast before, with good results. As for aging? I like my DB young. For me, the flavor seems to drop off after about six months. Those that I have saved over a...

Agreed, wait out the enzyme a bit. There are only a few things that can cause a wine to not clear properly. Next in line after pectin haze would be insufficient degassing. As for the yeats...I have done a yeast comparison study using those same yeasts on the DB recipe, here...

Val gives good advice. And yes, as it turns out, I did use lemon juice. Something makes me want to turn everything into a DB version. Please stop me if I ever talk about adding lemon juice to a nice merlot! Please! :dg

I was told by the manufacturer that it's shelf life in infinite. No experation. At the risk of sounding like a parrot again... Varis, peaches are high in pectin. Most of the wines I have made using peaches have needed an extra dose of pectic enzyme to clear. Pectin haze is the number one cause...

Val was asking about my concord grape version of the Dragon Blood Recipe, so I'll post it here. Notes follow: Batch #82: "Baptist Hill Concord Grape Wine" (the nice lady who gave me the grapes lives on Baptist Hill Road) 9-23-13 To primary, added: 20 cups sugar; 48oz Real Lemon Juice; 2...

No, I have not, Varis. Thanks for the info.

Yes, the wine is acidic. Sweet, tart, and fruity. Balance is the key. Mine comes out right around pH 3.00

Awesome, TxBrew! I like how the interview played out. Great job!

In this case, I will refer to Wikipedia for a great expanation of the importance of oxygen in wine making... "Yeasts are facultative anaerobes meaning that they can exist in both the presence and absence of oxygen. While fermentation is traditionally thought of as an anaerobic process done in...

Looks great, Stan! It's gonna be delicious! And you are very welcome! Thanks for posting!

Some photos from my four day shakedown hike last week in the Shawnee State Park, in preparation for my Appalachian Trail Thru-Hike Next year. No fancy software enhancements, here. These pictures are real. I think I made some good choices with my gear. Everything meshed well. You can read all...

Bling picture pending...

Cloudy wine is never normal. Never bottle cloudy wine. I will say it again. I'm on my 135th six gallon batch of wine. Every time I have had a wine that would not clear, it ended up being pectin haze. That is corrected with a 3 tsp dose (in six gallons) of pectic enzyme. This is also the most...

I went to the store the other day to get some fruit and for the first time ever, they did not have the Wyman's Triple Berry Blend! WTH? And there were other frozen fruit blends with kale in them! Are you kidning me, KALE?! So, I grabbed what I could get, which was the Wyman's...