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Lazy, perhaps, but simply bumping up the SG with added cane or another sugar will not add anything to the flavor profile of the original wort. I would imagine that the best way to up the potential ABV is to find some way to add more of the flavoring compounds from the grains with lightly kilned...

I guess I am the contrarian. I am not marketing my wines so my interest is me easily knowing what recipe is in which bottle so my labels always include the main ingredient and all the other key ingredients.

But how chewy is that crust? I add gluten to my dough to increase the chewiness... and I have recently been making a pesto from kale (kale, walnuts, Parmesan, garlic and salt ) and using that as the sauce over which I add Mozzarella and a few leaves of kale to decorate the topping. I make the...

Here's the thing: grains have very large sugar molecules that yeast cannot ferment unless those sugars are rendered far more simple by the action of enzymes. Typically, brewers use the malting process (a process where the seeds (AKA grains) are encouraged to send out tiny roots which then forces...

I agree that Jack K could make wine from anything but his recipes invariably tended to be very flavor light, in my opinion. The less fruit you use, the less juice you extract and if you make up the volume with water the thinner the flavor. I guess I prefer flavor bombs.

Hi Sarab52 - and welcome. Not an expert on wine kits, but if you give us an idea of the kit you purchased we may be able to highlight some issues with that kit or kits in general. That said, kits are designed to be made by first -time winemakers and they are often made by very seasoned...

Where are percentages non metric? :tz

Interesting question. The rule of thumb is to use 131.25 as the multiplier after you subtract final gravity from initial and my own rule of thumb is to simply use 131 as my multiplier - so a starting gravity of 1.100 = 13% ABV and a gravity of 1.050 cider , for example) = 6.5% ABV , which is...

Wow! I feel your loss. That's an awful start to the relatively young year. So very sorry. Commiserations.

The thing is every kit made by a reputable kit maker contains all the ingredients you need to make the wine labeled in the packaging. If the kit contains sweeteners to be added post fermentation, they will have included both the k-sorbate and k-meta. And the kit will have included precisely the...

The date of a wine may be very important to the wine drinker if they are knowledgeable about the particular locale and the particulars of the weather etc of that harvest. If we are making country wines or making wines from kits, typically we have no real knowledge of the location where the fruit...

Very true, the amount of effort to make 5 or 6 gallons is about the same as it is to make a single gallon, but it's always much easier to swallow a gallon of crappy wine than it is to drink 6 gallons of the same. Also the cost of producing 6 gallons of a heather honey mead is astronomical...

Majority, perhaps, but in the top 20 I see a Riesling, a Pinot Gris, a Grenache Tannat Shiraz, Gewurtztraminer and a Cab sauv - five basic grape wines.

Just curious, because I am interetsed but are you able to cut the packages under lab conditions or are buyers likely to find some volunteer bacteria in the packs they purchase?

Interesting point, but good research protocol would /should account for lifestyles. And so, it IS possible that some /all research misses a key coefficient. Possible - but peer review, not so great among psychologists tends to be far better among sociologists and researchers of substance use (in...

Don't forget when (if) you make sourdough bread, the yeast and the lacto bacteria from the flour play together. The problem with sourdough is that the lactic acid from the bacteria will damage the gluten if you allow the starter to age unused. Each time you replace some of the older starter you...

I think that you are almost certainly correct that indigenous gesho contains lacto-bacteria but when the enchet or the kitel is imported I wonder if the wood or leaves are heat treated to kill any possible bugs and the like and so the bacteria are perhaps destroyed... All that aside, I often...

Here's the thing: Yeast really dislike a pH much lower than about 2.8. But a pH much above 4 is not very hostile to bacteria you don't want. But the dirty little secret is that pH is a measure of the strength of the acids in solution and the fact is that while we can taste different acids...

I wonder if NYS apples are less flavor rich than the apples in your neck o' the woods. We expect a starting gravity above 1.050 and a pH of close to 3.2 but then, this is for cider and not so much for wine. and there are many orchards around here that press their apples specifically for cider...

Curious. I expect to get about 1 gallon of pressed juice from local orchards from about 20 lbs of apples, and so from 120 lbs I would be looking for around 6 gallons. But you added 7 gallons of water and have what? 15 gallons of must (albeit with a boat load of lees and sediment) . Do you...