Search results

Thank you!! This is really good, how do you measure brix of grapes on a vine? Just squeeze a grape on the little tester?

But other than that, i can just pick the grapes, wash them then put in the bag just like dragon's blood?

That's a great idea! Also, where do i want the TA/pH range to be?

What is the easiest way to accurately check TA/pH, I work in a food lab and we have a great pH meter and can test TA by titration, but obviously can't bring that stuff home lol

I've made a few different batches that have been pretty much in line with Dragon Blood, one that was 20 lbs of blueberries done just like Dragon Blood, turned out awesome. My friend bought a house that has a TON of grapes everywhere, we live in Wisconsin, so I don't know what kind of grapes...

Just bottled after a month of bulk aging. I sweetened with 8 ounce of lactose and added 3/4 cup of corn sugar for carbonation. IMG_1051 by DinoSorez posted Aug 17, 2019 at 8:14 AM

Here is the picture of the mango-peach, just racked it with a little bit of Applewein. IMG_1050 by DinoSorez posted Aug 17, 2019 at 8:14 AM

Oh man, I'm sorry! Is there a way to change it?

Wanted to experiment with my little one gallon growlers while the big carboys and buckets are being used for blueberry and dragon's blood. Recipe: 3 bottles of Looza Mango Juice 1 bottle of Looza Peach Juice (Very pulpy) 2 tsp. yeast nutrient 1 tsp. yeast energizer 1 tsp. tannin 1/2 tsp...

Just made up another batch, except with just blueberries and its 20 lbs of fruit. The problem is that I forgot my yeast at work last night and won't be able to add the yeast until it has been sitting for 48 hours, is there anything that I should be doing to the must before adding the yeast, now...

Thumbnail by DinoSorez posted Aug 5, 2019 at 2:48 PMBottled them yesterday, half of them are sweetend with a 1:1 simple syrup and 1/2 Tbsp of that syrup in each bottle and the rest aren't sweetened at all. I enjoy it alot, i like the tartness, but it's also not overly tart. Hopefully you can...

I racked it yesterday to a carboy and didn't have enough wine to fill it up to the tip, the neck is open to air and it's sitting at the top ridge on the carboy. Is this okay?

If I haven't added to the primary yet, would it be okay to just add to the secondary?

Made up a a batch of this yesterday, will be my first wine that I have ever made. I make beer quite often and weirdly wine seemed much easier. I followed recipe to the T and have a starting gravity of 1.075. I'm a big fan of cabernets, so this will be a weird change of pace but good learning...

I want to make a red grape wine, I've brewed beer for quite a while and also have DB in the fermentor at the moment, but I'd like to start making grape wine as that is by far my favorite. I love dry reds. I live in Wisconsin and am wondering how I start? Where can i get fresh, frozen grapes...