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The guilty parties.

I'm going to make a Mint Lime Skeeter Pee (Mojito). I will add the mint flavorings after fermentation, maybe after final filtering. Here are two flavoring options for the lime. The one on the right "Brewers Best" says "peach" but actually this series has about 30-50 flavors including mint which...

Diablo Rojo fruit tweaks. Unlike the cherries these were 400 gm not 600 gm. I am thinking put the raspberries in the primary and a handful of blackberries in the secondary?

Thanks for the Reminder, I had pitched it and the next morning realized I forgot the pectic. I added 2 teaspoons, it couldn't hurt. I started the Sauvignon Blane , high end , Vineco 6 week kit. .. I added 1 TBSP grapefruit Zest from the white grapefruit and I container of Dole peaches (540 ml =...

Not a problem, You add fining agents, rack, add fining agents then even if your final has clear wine has a layer of sediment on bottom you just siphon off with a cap on the bottom of the siphon (into the final filter if you want) eg one or five micron Buon Vino or Vacuum or Whole Household...

Even though time has gone by as for this problem why bother with a mesh bag? You can hardly squeeze inside a carboy. I would just put in naked and then filter later. Filter out large stuff with household wire filters, can still use racking and final micron filtering.

I have this kit. This is the first time I investigated "Brix", So from understanding the Brix measurement I calculate then that the F-Pack is 77ml + 38.5 ml - 115.5 ml = very close to 1/2 cup sugar (118 ml). That is not a lot for 6 gal of wine. A low -medium sweet which I often like is 1/3 cup...

To get the the most out of the less, at some stage I decide enough is enough, I simply press them dry between two ordinary kitchen wire strainers and then toss them - enough is enough just de-liquidify a bit dry squeeze out some concentrated addition that I put in etc - don't want to ruin...

Exactly what I do. I Since some beginners time when got caught short,, with my methods now I am never short on the ullage I carefully calculate more water than 23l accounting for lees etc. So I use "overflow " small bottles. I have all sizes from 45 - 65 -100 - 250 1000 2000 ml. To rack a...

Thanks , good advice. Yeah I was thinking of peaches for the SB so that is confirmed and I still have three grapefruits from my last shopping!.

Up next for end of month is Diablo Rojo (Chile - WineExpert - $70) and Sauvignon Blanc - California (Vinco $117). The Rojo I am thinking of adding either Raspberries or Blueberries and chapitalizing up a few ABV as per reading previous Joeswine advice (in the threads) on Diablo Rojo. leaning...

Yep Joe, I took what you said into account. Unfortunately I do not have a 5 gallon carboy and I think my apartment is already overloaded, so I must do 6 or 6 + using overflow bottles. Using small overflow bottles I just have to loosen the cap let some gas out every once in a while in the state...

The sugar adds volume for one thing and..., You are right, I use more water than necessary - only a little bit and I use overflow bottles - sealed bottles of all sizes - process the overflow separately and merge it at all rackings. The reason I do this is so that I am never short on making the...

Done on Dec 17. I added another tsp tannin in the secondary post-stabilization. One tsp was added in the primary. The kit pkg of oak was American oak. Added more Pectic Enzyme in the secondary because of the added fruit. I would say this was not the lowest end kit but just a step above - the...

No worries about stalling - the peaches were gobbled up or transformed almost instantly. this morning SG was at .991 - So this is day 6 from the start and peaches added at day 4. So it can be done late in game, this way! -- OK thanks yeah I'll add pectic again in the secondary. - yeah I...

OK I decided to add the can of peaches (398 ml = 13.5 oz) to the primary, even though it had been going about 4 days SG around 1.000. More fruit taste can't hurt for my taste), Worst case - just change the profile a bit. Late but I think it's ok. I got caught short, I have to do a" naked...

I started my (Italian) Pino Grigio 6 gal the Vineco standard "original" 4 week kit ( about 80 bucks Canadian). I did a grapefruit zest. The grapefruit I used was the size of an orange. The store had "red" and "white" grapefruits. It was strange, usually I think of a grapefruit as rather large...

OK, nov 27 I bottled 8 bottles dry at 13.3 % ABV and 22 bottles at 1/3 cup per gallon sugar, 13 % I'm not sure what sweetness level to try so I tired 2 different in one batch. It'll be a while to test it out. I did have 250 ml left over fully processed same as the 22 bottles, which I have in...

I haven't seen that SG method of back-sweetening before. .... I'm about to bottle six gallons of Dragon Blood , traditional recipe. It's ready on the 25th though I should be doing that on boxing Day. I used 4 berry blend (Walmart - Strawberies, blueberries, raspberries, blackberries) - 5...

I thought my Dragon Daze was stalled - seemed dead. I added yeast nutrient and yeast energizer - no reaction What??!! Took the SG was .990 Fermentation was done in four days or less!!!