Search results

I used 576g. (1lb.?) In 23L. 6gal.? Probably not enough. S.g.1080. Could be I did the conversion for 6gal.wrong. No oak this time. Wanted to make second batch with oak and compare. Learning all the time.lol.

So I went ahead today and racked it of into primary. Mixed about 4 cups of brown sugar in some hot water,simmered for 10 min. Or so .let cool before mixing it into the wine. Plus 7 ts. Vanilla extract (that's all I had) and stabilizer. S.g. was 1002. Has great taste,not bitter at all just a...

Fascinating read. Like you all I did all single wines only and by accident came to the same conclusion. Many times a blend was better.just the decisions are difficult lol.

Hear hear! Steve is one stand up guy. His work and services is the best bar none!

Another vote for the AIO. It's perfect for the amount of wine I make. Easy set up and clean up too.

Had a similar situation happen to me. Made rhubarb wine one year and after 1 year or more gave it a try. Horible! Talked myself into waiting. Next year-just as bad. Though need little more time. Then fergot about it for 10 years. Tried it and magic must have happened. It was outstanding! So...

Sorry for being late. I always used EC-1118 with no problems at all for the past 8 years or so.

Good one. Unfortunately my wife doesn't drink or eat my various smoked sausages I make so I have to suffer and eat and drink it all my self. Someone has to lol!,,and thanks for the like.

That sounds like a success! Can't wait till mine is at that stage. Thanks for following up on this and the exelent tips to try. Will post my 2 cents worth when ready.

I too had to try this. For me took 14 days to drop below 1000. I did keep a brew belt on due to temperature in my basement brew room. Am liking the coffee aroma! When it's time might have to try small sample with the vanilla.

that looks very interesting. i have too many empty carboys so this will be great experiment. Thanks for posting your process.

Thank you for sharing your recipe. Have you smoked it till IT-160*F ? To get ready to eat product? Just curious.

Looks good from here! Besides making wine i also make sausage. Just this wednesday made italian( that turned out exelent) using mostly rabbit meat. Would you be willing to share your recipe for the hungarian sausage?

I agree with the above. When I leave the carboys on the concrete floor instead on the counter above the wine will most often drop out the crystals.

Awesome piece of equipment ! I have similar one just not as old looking. Gave it a good clean and painted the base tray with apoxy if I remember right. Never had any problems in many years. Also have a smaller one I inherited from father law. Took apart good sanding and food grade wood sealer...

Yes I used frozen .picked some,froze some,picked some more and froze some more, till a had enough. It's what I usually do with fruit as it becomes ready to pick.

Totally agree. I was shocked the amount of sediment this prodused. Never had this much before.

Thanks for the response. I too try to do that also but sometimes I miscalculate and have to resort to other ways to cover my mistake.

Just a update. I racked of my elderberry wine yesterday. It has a gorgeous ruby colour. Gave it a little taste and it reminds me of choke cherry wine . Little bit of the astringency there but not too much. It shows promise and I'm happy with it. It took 3 bottles of white to top it of too.

Thanks for your reply. I was hoping not to split it up but keep it in one carboy. since i did not want to use water but wine for topping up i came here for help. Good point to use white wine. i do have several dozen of reisling,moscato,pinot grisio....So far its still active with lots of little...