Search results

I munged together several recipes for dandelion or other petals, dragons blood/skeeter pee and standardized for any petal I have. Some flowers will obviously be stronger flavors than others. Everything is essentially a sugar wine with nutrients and acid, so I figured out where I wanted to end...

Are they taking orders for pickup now? I thought they weren't ready for that til spring.

This is something I do, usually with things i have grown. Walnut wine, nocino, herbal extracts or liqueurs. I have several jars of seedy-weedy alcohol to filter, and I just infused 2.5 liters of shiso-basil vodka for bloody marys. Would have been more, but bloody marys...

Both reasons you stated, plus evening out flavors through the wine volume. Particularly if you have been aging on fine lees or with oak.

And this article mentions 71b, and Premier Cuvee, so it depends on how you pland to treat acid if too high. As Rice_Guy says, you can allow MLF or cold crashing to lower it. https://winemakermag.com/article/488-marechal-foch-varietal-focus

Lot of people mention 71b for Marechal Foch, lowers the acid and helps make a fruity wine. The Premier Classique (Montrachet) gets decent reviews, but i have avoided it as i am not that dedicated to monitor for nutrients and sulfur. I swear i just looked at other yeasts for Foch while firming up...

I did pretty sweet for a less-than-fermentation-intended apple. It really needed the apple concentrate to be drinkable, and a little oak extract. The cider fruit made a decent taste on it's own, but I did backsweeten to off-dry to please someone else.

Not just you! Carboy Stopper Clamp is a thing on Thingiverse to 3D print your own. I had such an issue with my rubber stoppers just popping themselves out, i went with carboy hoods. I had to find ones that fit my odd carboys, but so much better. I need to find who carries that size now that...

I expect to have very low loss as well. VERY juicy peaches, even before dead ripe. I'm going to call and ask what variety of peach, they have been amazing to eat all week. I let them go until they were almost melting. I got 6 gallons of must in four fermenters, 1.050 SG, 3.3 or 3.4 pH. I really...

Cotes des blanc is fruitier, has less alcohol tolerance than EC1118 or KV1116. Slower, less vigorous as mentioned. Mentioned as better for country -type wines. 71b (and MA33 if you can get that) metabolize a larger portion of malic acid than other yeasts. Important if you have high malic (as do...

Buying water could be an option. I use drinking water from our co-op for wine, DI for sanitizer so it lasts. $0.39 a gallon for reverse osmosis or deionized. The other grocery store is more like $1 gallon. Faster than pulling water from the tap, especially since we filter all the drinking water...

Those look beautiful, and tasty. I keep Cotes des blanc and 71b on hand for things like this, with other yeasts for darker fruits. The 1118 will be very neutral, if you don't know what you have or are looking to keep it mild.

The cinnamon itself is the issue - probably stopped your yeast. It is an antifungal/antibacterial that has been investigated for post-harvest food preservation, including for grapes. I don't know if you will be able to bring the sugar content down to dry with that amount of cinnamon in at the...

Photos are not appearing, but that seems mighty early for trying to clear that wine. He could pull off the clear wine layer, but it could /should take time for settling the rest, even if degassed. This isn't a kit or concentrate wine with no solids.

I don’t know - but i had similar on my zinfandel. I kept it very topped up and wiped away the film.

I have only done that for the rare jam or preserve. My usual thing is a chutney with peaches, raisins, apples, spices. I don’t care- all skins in. I usually don't notice them. Pickled peaches, I do peel, but they aren't the ripest/softest so easier. I wondered how the fruit was, looks...

I'm not sure where varano14 is, but closest businesses that I am aware of are Lancaster Homebrew (Lancaster PA), Keystone (Montgomeryville PA), Gino Pinto (Hammonton NJ), Procacci Brothers (south Philadelphia PA). S&S Winegrapes (Hanover MD by BWI), Annapolis Homebrew (Annapolis MD). If you are...

It looks like 'winery' licensee can distill fruit for their own fortification use, can buy fruit anywhere, can sell wholesale or retail, no % limitations. Will need to buy separate location licensing, say for farmer's market or events. Cannot sell wine other than their own production for...

I said Friday- by then should have shelves set up for ripening.

Good to know, there are several recipes with/without water. I may try both ways.