Search results

Yes, I have bungs and airlocks that will fit anything from a 187ml to a 6 gal. carboy. Actually you only need two sizes, one for the 187, 375 and 750ml bottles, and one for the 1 - 6 gal. carboys. As far as getting all the sugar dissolved, I have never had a problem in 5 yrs. of making wine. It...

As mentioned, just add sugar (doesn't need to be dissolved in water beforehand) and stir it in well. Take an initial reading without any sugar added. Then I would start off adding 2 cups sugar and take another reading. (after each reading, dump test tube full of sample back into primary) This...

Do you live in the US? If so, try a Walmart, Kroger, etc.

I don't make Pee but something similar. I do similar to Rod. With my recipe I use Realemon juice up front, along with water and sugar to 1.090-1.095. When SG reaches 1.020-1.030, I then add Realime juice. Once fermented and cleared, rack onto any number of Old Orchard 100% concentrates. You...

No, you want 100% juice. Like this one.

Pretty sure it would be an "MWI" ("Muling" While Intoxicated)

You don't use it to just measure the sugars of fruit but you can put your recipe together(from a proven one) and get a SG baseline. Then you can add/tweak/etc. from there, taking readings with each little addition. You can find out that for most 1 gal. recipes, 1/2c - 1c of raisins would be the...

Hydrometer my friend, a hydrometer is your best "calculator".

@Ajmassa5983 Correct, you don't need any testing gear for this wine other than a hydrometer. Yes, the 48oz. of lemon juice is the "half version" which you will want to use. Definitely make it as is to start with and then, as you have noticed, the variations are endless. As far as the Dragonette...

I think it will serve the purpose for what you are looking for (something to drink now). It does have a certain "twist" with the lemon juice addition so don't overdo it. I believe his current recipe has the original amount cut in half. The original recipe was a little much with all the lemon...

I use One Step and B-Brite both, depending on what my LHBS has on hand. With either one, or any cleaner for that matter, I always rinse after using/cleaning. I don't want anything drying on my carboys like that.

You are correct to cut it by 1/6. Just keep in mind that this is a fruit wine, not meant to be consumed dry or around there. I, like you, am a dry red drinker but when I do have some DB, I usually backsweeten around 1.008 - 1.010. My wife likes hers around 1.016 - 1.018, but she is a sweet...

Just racked my first WESLM into bulk carboys. Will let sit for 3-6 mos. before bottling. Hopefully it will degas itself along with the manual degassing I gave it after racking to secondary.

Very sorry to hear this. Rest In Peace.

Yep, I think if you push to say 1.010 - 1.014 she may be happier. It will be noticeably sweeter and probably fruitier too. My wife is a sweet wine drinker and I usually make hers 1.014 - 1.018.

Brown sugar, honey and concentrate won't make it sweeter than table sugar, it will give it a different taste, mouthfeel, etc., along with sweetening. For your last batch, did you take an SG reading? If not, I would start doing so so you know where you like the "sweetness" of your wines. If...

You are correct, I just re-read the post. Wasn't paying attention the first time around.

Have always wanted to make it as my grandfather made it for years. Problem around here is trying to find enough dandelions that haven't been sprayed with weed killer. So your recipe is for an 8 gal. batch?

As NorCal mentioned.

I have only fermented fruit with sorbate already in them once. I used EC-1118 and it took off. I have others have had problems when using "sorbated" fruit. I would give it a go and see what happens.