Search results

I found the answer in this reply, DangerDave's Dragon Blood Wine Post 4,324 I don't like a super sweet wine so I did 1/2 a cup per gallon. I added it to the gallon that I had seperated to test until I had an amount I liked. Then I put the same amount per gallon in the main carboy. If I find...

I'm working on my first DDDBW and was wondering how sweet is it? Dave back sweetens with 3/4 cup of sugar per gallon, is that still fairly dry? Or if I like a dryer wine should I be using 1/2 a cup per gallon? (I know, add until i like it, but does it get sweeter as it ages?) Edit: Found my...

Lots of buds this year! I'll be making more crab apple wine this fall... hopefully try for 2 batches since the first is almost gone already. (Gave too much away)

Just bottled my first wine this morning. Crab apples from my tree. That means I get to start my cellar!

Careful with locking your kid down though, they tend to get upset if they can't get out of the water.

Did a top sirloin roast for dinner last night with carrots, mashed potatoes and one of the best gravies I've ever made. With a drink in memory of my dad.

Tonight will be a chilly one in Edmonton. lots of layers for work all week.

That's stunning! I've seen lots of northern lights in central/northern Alberta Canada, but nothing like this.

Merry Christmas Folks! Santa looks a little sauced.

Directions as per the package and website: Add Turbo Clear; first stir vigorously to remove all gas, then add part A and stir well. 1 hour later, evenly and gently mix part B in the top of the wash. Leave for 24 hours to clear.

Thanks folks, I appreciate the replies.

So there's enough surface in the carboy for the 2nd packet to spread out properly. Good to know l, thanks.

It's what the wine shop sold me. I asked for sparklloid they said this is what we use. I've since ordered sparklloid and bentonite. Waiting on delivery. I just didnt want to waste the other stuff.

How would the 2 stage be stirred in the carboy? Its supposed to be stirred and add part 1, then an hour later stir just the surface for part 2. That 2 inch mouth on the carboy doesn't leave a lot of room to stir the surface.

Hi, I'm currently waiting for my wine to finish in the secondary. Once that's done i will rack for aging. First question, is that a good time to use the turbo clear or do I want to wait until the following rack of needed? Also, can the turbo clear (2 part mix) be done in the carboy, or do i...

SG hit 1.020 today, so it's been transferred to my secondary.

Sg is at 1.046 today, going to take the apples out tomorrow. If it keeps the same rate it should be mid 1.020s tomorrow, maybe Monday.

I'm wondering if I should remove the bag of apples from the primary. They have been in there seven days. The plan was to take them out tomorrow, but because the yeast took 3 days to get started, it's behind a couple days. It was bubbling pretty good last night when I stirred it (lots of foam...

Interesting. I'll have to remember that. A lower temp yeast would be better for my winter wine due to the fermenting location.

How long does it take the yeast to work at the lower temp? Mine didnt appear to do anything until 22c. Do you start it then lower the temperature?