Search results

Now would be a good time to backsweeten either with honey or sugar since fermentation is long done. Might be interesting if Backsweetening brings back a little rhubarb flavor. metabisulphite (potassium metabisulphite) K-meta basically kills bacteria.

5 years under airlock ? Well it looks good that’s a plus and your SG looks to be about 0.986 so depending on your starting SG should be a good ABV. I didn’t have time to go back and read the whole thread from 5 years ago. most fruit wines can be bottled at 6 months to a year since I don’t...

My Daughter from NYwas just down for a visit and I opened the big bottle of what I call my Dragon Pee, kind of a cross between skeeter pee and dragon blood.I called it tutti-frutti I used frozen berry mix and some fresh strawberry. Then I added a nice amount of fresh squeezed lime juice. It was...

Thread 'Life span of a wine kit' Life span of a wine kit the cab kit I mentioned in this thread took off just fine with fresh chemicals and yeast. Daughter is still aging it and says it is drinkable. Not a top shelf drinker but it worked. It was kept in a cool cellar for 10 years

I just planted some Roselle hibiscus which is not the common Florida hibiscus but a wild hibiscus. The Roselle (outer seed casing) are what I’ve had before raw as a garnish and canned in light syrup as well as dry for hibiscus tea...

I know when I made my plumeria wine it was 85 flowers for a gallon. I wo7ld assume that equates to about 300 fresh rose petals

I think it was an 11 year old dandelion wine my mom made

I’ve got a green bottle in the closet with no label on it and I don’t remember what it is. What should I name it ?

We don’t have dandelions here.

Looks Great Dave. I got a free package of “pineapple” ground cherry seeds with my Roselle (hibiscus) seeds. Since there appear to be maybe only 2 mangos (not 2 trees but two whole mangos) blossoming after Ian, I’m hoping to harvest enough Roselle to make a batch of zinger wine this fall or...

I was just thinking the same thing. Put a laser level on that.

Wife has me redoing the kitchen. I’m already dreading handling carboys over the quartzite countertop. I’ve heard stories.

After 6-8 months here I have embraced the P word and 3 months is minimum for me now. I try to get to 6 months before I bottle, but my wine room is a closet. We don’t have a basement or any other place so sometimes I just have to bottle.

I’ll be fifth. As Dave said always make a little extra for topping off. I keep a small portion of fermented but not aged batch in the fridge for topping off. Having no basement and limited space I often have to bottle around 3 months, but no sooner . And one or 2 racking off of secondary but...

Wow, nice color. I’m going to have to look into some flower wines since there will be little or no fruit this season due to hurricane. But plumerias took a hit too, and I have half the plants I used to. Maybe some hibiscus. I’m going to have to see what’s in the bottom of my freezer too.

99¢ Genny Cream six pack on sale ! The good days

Bring back boones farm. That will entice the 17 and 18 yr olds.

No basement here either. Basements without Houses over them are what’s called a swimming pool.

It’s a miracle your wife didn’t kill you for chipping the granite and flooding the house

It sounds like it will be OK even if it doesn’t ferment a little more. a lot to be said for fermenting in an open bucket as opposed to under an airlock.