Search results

Lol i didn't look at the dates either. But repost it and my response will be pretty much the same.

My guess is your brother-in-law doesnt want you to know how simple it is. Or he has been lucky and has little real knowledge to share. Get yourself some good ,ripe grapes, crush and destem into a bucket and cover. Stir twice a day for a week or two then rack the fluid into an air locked...

Ive not broken one since ive gotten two

Im not sure how to add it to your list but your comment on not using a bunch of recipes, suggests some sort of standard program. For example i use the same yeast neutreants, k meta rather than campden tabs, pectic enzymes, bentonite, ect. I stagger feed and my list goes on My point is i have a...

On my last batch (plumb) i put the primary on the porch cuz the wife will haller at me about the way it smells. Day time temperatures reached into the upper 80's. I put my brute in a cut plastic barrel half filled with water placed the lid and covered with a piece of denim canvas that reached...

You ve done well to research as you have. Your statements are believable as you've realized the variations in processes folks use to make the same products. Notice some things are always the same. Some type of yeast Some form of sugar Some thing to make it in And keeping things clean. After...

Gravity and a calendar should take care of it. Give it a few weeks, it should clear back up.

I use my hydrometer for back sweetening also but, only after I noticed that im usually good around 1.010. I Usually shoot for half, leave for a week, test, taste, adjust. Sweeten to taste then check sg. Keep notes and review them from time to time.

@Jennifer Patterson Ive read that the oxidized portion will fall out during fermintation. Ive also seen posts suggesting that kmeta will prevent this fall out. I have no sites to post but, wine maker mag. had an artical about it a few issues back. Hopefully someone with more insight will...

You need a quick batch of dragons blood or skeeter pee to get her on board.

If you are truly addicted you will purchase more carboys and be busy with what's next and 12 months will sneak up on you.

Use the yellow in the crown for the banners and pears,??

Personally i would pull the pulp bag before the end one week, regardless of sg. The seeds will start breaking down. Careful with the acid. Rhubarb will have a pucker factor. And you will want to add some sugar. Not necessarily to make it sweet but to blend and bring flavors forward.

LOL. Hounds ain't pets, "son" need um to go chase ***** not come get there ears scratched.

Ive sweetened every wine ive made Kmeta and sorbate are easy. Kmeta 1/4 tsp per 5 gallon at racking every 3 months Sorbate per package instructions at the same time. One time. Fermintation must be complete already. This isn't not formal documentation, "but trust me on this one" or promise to...

The first few days to a week seem to me to be the most critical days in the process. Punching the cap gives me the chance to monitor what is going on. I like to stagger feed yeast neutreants, so i measure sg , mix the fruit , look smell taste, ect. A weight is one more thing to clean I dont...

5 days in. Punching twice a day. But need to leave for a few days so tonite i lifted the cap into a strainer bag and pressed it. Hardly worth the effort pulp was pretty dry. Less than a gallon of pulp from 45 lbs of plumbs. I expect there will be some seriously deep lees when I get home at...

Lots of reading. Others will post things that are coming your way. Some will talk about things that sound like chemistry home work, as time goes on and it matters to you, most of it will start making sense. It can be as simple or involved as you want.

Im no grape expert but. Dont wash your grapes. They absorb water. I would use some yeast neutreants like fermaid K, per instructions on package. $3- $4 Get and use a hydrometer. It will tell you where you are in fermintation. Znd theybare cheap $5 -$10 Keep pushing down the cap. Twice a day or...

I crush and press but i posted that to give an idea of how much juice there is. Freezing treats different fruit differently. Im not sure how mushy they will be. Im thinking fill a brute to eight gallon with apples then top off with juice to make it stirable and fill all the little spaces. I...