Search results

@jswordy You mush have been in the military service along with me.

The Great Escape and now you are back with us. Good to hear from you!

@TwoBrothers BTW, welcome to WMT,your go-to forum for winemaking.

Did you forage the wrong mushrooms?

Is that you're dog or a logo on the truck door?

God has blessed you with the extended time to say goodbye to a loved one. Cherish those moments as I have with my mother.

Go to town and buy a 5 gallon paint strainer for half the price. I have two for when I really busy.

Img_2111 not in focus

Well, @BigDaveK I have too recant my CLAIM of Button bush. I have to go with kousa dogwood. Further research bears that out.

@BigDaveK Button bush (Cephalanus Occidentalis)

@wineview What is the current specific gravity or Brix° and pH. Did you add any yeast nutrient?

You certainly could leave the bag for another 5 days. I do think the fruit would get a little messy by then, though. On second though, if you're looking for more flavor why not add more fruit at the beginning.

@wineview I make country wine and the knee high hose is what I use for a fruit bag. From what I hear on this blog that is what everyone else does.

@MiBor, you are correct that ascorbic acid reacts with chlorine and will neutralize each other. I have used it to remove the taste of chlorine in water for my wife. It took 0.5mg of the vitamin c per gallon of water. It would be too risky to try this with wine. The safest way is to follow...

Refractometer Brix scale vs wine concentrate. Here's my tale: My refractometer scale goes to 32°. I have bought concentrated juices with a listed Brix of 65°. Do you see my dilemma?

@jgmann67 I use mine pretty much as you do. FoodSaver does sell adapters for large and small mouth canning jars which come in handy for liquid storage. I also own a freeze dryer and some foods I put in canning jars and vacuum seal with canning lids. Some of my wine making supplies I do seal...

@artooks, my technique to solve this is to push the lever down to seat the cork and hold it there for a few seconds. This seems to allow any compressed air to escape through the side.

Looks like plum. . . or nectarine

My wine making got started in 1968/1969 when I was stationed at Lowry AFB, CO. Came to work one day and my supervisor asked me "Airman Watkins, you ever make wine? I have this here recipe...." It was the same recipe as @rustbucket's.