Search results

I am really wanting to try this. How many cans per gallon did you use?

Mr smith, this is where i am at after 2 weeks. If you look close you can see some swimmers. Not sure but i believe it is apple pulp that got smashed through straining bag.

Update: acid level at approximately 4.0, 4 cups of sugar brought starting sg to 1.10, using lalvin 1118 yeast which was started with 2 cups water; 1/2 tsp sugar and 1/2 tsp energizer. Crossing fingers.

Eww! I guess i really messed this one up. Took 8lbs granny Smith apples (cored and diced) and put in a gallon of water with pectic enzyme to prevent browning. Added about 6oz of chopped raisins to the apple bag. Campden tablet (fine crushed) and a bit of yeast energizer. Every couple of...

What if you were to make 2 - 3 gallon batches and simple syrup your water to the desired sg. Then add to primary's. After your original ferment then rack into secondary which should give you a solid 5 gallon batch. Then use the water wine to top off/thin as needed? Could i get away with this?

I just started a mustang/fox grape wine 2 weeks ago. Did it once before with fair results. I am now trying to find a recipe for green apple wine. Was given a bunch so thought "what the heck".

What i neglected to mention is that i am using pop bottles with screw lids and burping them. Lol.

Thank you

My secondary was a bit too small so i put in bottles and have been burping them. Thoughts and comments are appreciated.

Where did you get recipe? I lost mine. Also, did you use name brand or bargen brand mix?

Big dave. I did a post earlier asking if anyone had jack keller's recipe for pumpkin wine using instant pie filling like libby's. I remember doing it and there was a ton of waste but end product very worth it. Sadly, since his passing all of his stuff has been locked up on the web.

Many years back i believe jack keller (r.i.p.) had a recipe for pumpkin pie or maybe pumpkin spice wine where he used canned pumpkin mix. I remember it took several large cans to start a 5 gallon batch that if lucky after all the waste you might get 3 gallons of product. The final result was...

The potassium bicarbonate that is.

I may try that with this batch of (indian; mustang; fox) grape wine. Again, it has been many years since i have tried this. I do remember doing an orange, peach, mango from concentrate and it did well with a couple tsp of baking soda and the wine snobs that tried it never mentioned bitter. I am...

Welcome Raelynn. I am also new to this group. I agree with bigdave that drinking wine that you made is very satisfying. As for using frozen base? I used to catch the local market when they put the frozen fruit on sale and use that.

Thank you. I am hoping with all the knowledge out here i can go from wild irish rose wine to something that is more appealing to the masses.

also like mike stated, carlo rossie wine jugs are perfect for test runs of a wine before spending time; money and energy on a big batch unless you have a still to turn mistakes into lawn mower fuel.

I agree with mike about the handle, i lost 5 gallons of peppermint wine when it broke and smashed on the floor. As for extra secondary's, i have gone as far as using 2ltr and 20oz bottles with balloons as my air lock. Lol

Hello, my name is derrald. After much coaxing and pushing by family and friends, i have decided to restart my wine making. It is fast approaching 15 yrs since i have done this so i am basically starting from scratch. Any and all advice is appreciated.