Search results

The common denominator here is that the lemon and lime juice will hinder fermentation. You can add them gradually over time or as I do wait until fermentation is complete since there are no sugars in the lemon or lime juice to ferment. Whatever works best for you. I prefer my Skeeter Pee not to...

Lemon and lime juice add nothing helpful to the fermentation. They are acidic and will greatly hinder fermentation. By adding a few cans of concentrate you are giving the yeast certain additives that will help the yeast. Fermentating straight sugar water can be drawn out too which is why you...

To make this simple. Do not add lime or lemon until fermentation is complete. Add a couple cans of cranberry concentrate. Watch your gravity levels. Ferment dry. Add 2 bts. of lemon juice, not 3 Add 1 btl. equivalent of lime juice. (@64 oz. lemon and @30 oz. lime) Degas and Sparkolloid...

You could add an apple or two or buy a few extra pears. You will be sampling along the way so you might not have any leftover to worry about. Drink it. There are some tutorials in the Tutorial section to help you. Making a 6 gallon batch is just as much work and 5 gallons better. You'll be fine.

By freezing strawberries your halfway there. Freezing helps to rupture the cell structure. Dump in a bucket and keep cool. Once they are mostly thawed add Pectic enzyme. Leave alone aside from a few stirs for 12-24 hours. Then add nutrient and yeast. By 1.050 most of what's left of...

What is the final specific gravity? You may need to back sweeten a bit.

Welcome. Since you are new here you can find helpful tutorials in the Tutorial Section on this sight. Stir a few times a day thru the end of fermentation.

Yes! Freezing grapes releases the sugars from the skeleton structure of the grape. Pectic enzyme helps too. Thaw grapes in primary. Keep cool. Add grapes in 2-4 stages so they can be covered in primary. Add k-meta once you get some juice. Next day add Pectic enzyme. Next day add nutrients...

Allow it to ferment dry in primary, the CO2 will protect your wine. Add a teaspoon of Superferment to your must, stir well and snap a lid on tight but unsnap 1 clasp. Leave it alone for 2-3 days. It will ferment dry below .990 a bit. The lees assist the fermentation. By racking off of lees...

It's an excellent blend. Also consider. 90% Rhubarb and 10% Raspberry. Even better.

Strawberries are excellent. Blend 25-33% strawberries with peaches.

You will find a lot of helpful info in the Tutorial Section on Home page. You will avoid many mistakes.

Do Not Use Bleach! Wash with hot water and spray into tube a mix of water and K-Meta. Drain and hang to drip dry. Always rinse out after each use. Spray with k-meta prior to use. I then rinse but some don't. When you rack for a secondary transfer ALL sediment. Leave a little head space. I...

Did you search this site, I believe I posted my 6 gallon recipe. Pumpkin is a 2 year aging wine but well worth it.

For Sparkolloid it is added HOT to your wine after fermentation is complete, you've racked off of sediment and added K-Meta. 2 ounces of water and 1 teaspoon Sparkolloid for each gallon of wine. Add a little extra water for evaporation. Simmer 30 minutes stirring often to prevent burning. Fill...

You can use a brute, any food grade container will work. I would make sure the weight wouldn't split it. Definitely once filled you are not moving it. You can always freeze some and do multiple batches.

Elmer, wave your hand back and forth and take a very short and slow sniff. Keep your face a foot away from the carboy. You'll know if it's still good. I don't store carboys with K-Meta. I allow them to dry then store until next use.

Another note never breath in the fumes from Potassium Metabisulfite. I usually take a breath, open container and add what I need to carboy. Replace lid and exhale then take a step back. The fumes will damage the mucus membrane. Keep all chemicals dry, cool and away from kids reach.

A good start is Basic Juice Bucket Fermentation in Tutorial Section located on home page. Jack Kellers recipes tend to be light on fruit. Many folks come here after using a recipe from him but encountered problems. You should freeze fruit first. Then thaw in a bucket. Add some K-Meta when...

Roger yes you will use less sugar. Concentrates all vary in the amount of sugar they contain. I would suggest adding the concentrate first with some water but not all. Check the gravity then go from there. It's real easy to over do the sugar. You can use the Pearson square (Tutorial Section)...