Search results

Rocky : do you also put in citric acid in yours? I think I read that it helped. So 3 tbsp. k -meta and 1 tbsp. citric ? Bill

A 1/4 teaspoon per gal , I thought is a little high ? 1/4 teaspoon per 5-6 gal was the norm?? Bill

A nice necklace from them would be good . Maybe a rawhide lace to go with it!! Bill

Peace time vet here ,but my thanks for those that was in harms way. My salute to you all. Bill

Did a craft show today ,was pretty good one. Now need to replenish inventory for next show in two weeks. I am semi retired ?? Work part time also!! Bill

I do wood turning on a lathe and try to sell at craft shows. I spent most of today doing it for a show first of Nov. I had class this a.m. on turning handles for a type of pizza cutter. Bill

I pore the lees into a jar(s) and put into fridge to settle out then pull the clear juice off the top. Use as a taster or topping off your batch. Bill

First add was to get from start of 1.062 to 1.090 S.G. , then to finish at 1.012 semi sweet!! Bill

I added 1 can (29 oz of Del Monte sliced peaches) along with the syrup, to use less sugar. Pectic enzymes I used 2 1/2 teaspoons. Bill

My notes on the tannin was left with a tannin 1/4 teaspoon ??. acid blend added 1 1/2 teaspoon per 3 1/2 gal. So don't know if tannin was added. Bill

Alexandra How long have you been fermenting your must? Do you have a hydrometer ? I put mine into secondary at S.G. .996. Bulk aged for almost a year. Bill

Did a raspberry herbal tea wine using 32 teabags of Celestial Raspberry. Added a bag of 24 oz. frozen raspberries. Came out very nice. Bill

Back sweetened to 1.012 / semi-sweet. Bill

Geek having driven up the mount Washington road, you know how steep it is. There use to be a bicycle race up it. I don't know if they still do. Bill

Yes on the mesh bag. For some reason my final s.g. never got below 1.000 ended up being 12% a.b.v. Bill

I used (6) 64 oz. white-grape peach juice - Montrochet yeast - 29 oz. can Del Monte sliced peaches in heavy syrup - 2 1/2 Tsp pectin enzyme - 1 1/2 tsp. acid blend - sugar to s.g. 1.090. I thought it came out pretty good. Bill

I will have to second that !! Bill

I use #9 with mine. The only thing I watch is getting the cork centered in corker. Bill

I just bottled 2 gal of raspberry tea wine and 2.5 gal of blueberry - pom July. Bill

I used two teaspoons for 1.5 gal batch. Bill