Search results

I have 9 plants that all look bad. We have been watering them in the mornings, but it didn't stop them from dropping their leaves and hopefully just going dormant. They might be dead. Even our elderberries are starting to show signs fatigue. We water ALL morning with sprinklers till just...

Gimp to MS word to print on a Primera LX900 printer

I should still have plenty of wine come December, so I'm good. :)

Just an FYI, we send "aid" to China......

China is going to fall off the cliff when their 1 child that they had won't be able to take care of their 2 parents. Not to mention that they are also looking to earn better wages, etc. Both the Chinese and the Russian people are learning that their gov't is not doing them any good. Look at...

Watermelon wine brings back memories for me. It was the absolute worst failure of a wine we have made. It spoiled and then I spilled some when first sampling, which literally caused a large area rug to be throw out! lol. The worst part was, with as bad as it smelled, I don't have any clue why...

We have been watering every day. We somehow still have flowers, but the one thing that seems to be getting hit even with watering is our 9 black currant plants. :( Rain please!!!!!!

In my experience, which is limited in this regard, using an alcohol with flavor will add flavor, but be sure it's a wine that will mix with that particular type AND brand. We have made a very good apricot brandy and also have used bourbon for pecan wine. Everclear will simply amplify the abv...

I am running a PEP (>95%) and have a PES (>99%), but not used it, yet. Will be doing experiments on the next batches. I would think that at less a micron, you will be losing both color and flavor. For home wine making, I could not see going under .45.

We have a sterile filter, but haven't used it. lol. I may try using a few different filters, bottle and open down the road. Sounds like a year or more experiment to see the actual results though. Using concentrate can get you in trouble with the ATF if you are a bonded winery. Maybe state...

Yes, I would agree that time will make wine better than if you are fining, filtering or mlf. It is just the natural way, which is less dramatic. The problem with many wines that may be great, but end up good is mostly due to the fact that people buy wine, then drink it in the next few days. A...

I put one on my tasting room door. :) Trying to figure out where to put the other.....

The best way, IMO, for ensuring that yeast does not grow when you sweeten, is to wait a month or more after it's done fermenting to add sugar. I usually wait till the right before what is the last racking and then let it sit two weeks to a month, rack and then bottle. Just don't forget to add...

My main thought here is this, does residual sugar taste different than backsweeteing? I think that real sugar, such as cane or beet, tastes very similar. Would that mean that residual sugar is the same? Or is there another process that makes the difference by going dry? The only thing I can...

It is clay, so keeping it dry is about all that is needed. It should last about forever. Using it post fermentation works well. I've only used it post fermentation, so I cannot comment on which is better.

A strawberry and peach wine require LOTS of fruit. It seems most recipes I have seen, don't put enough in. Any fruit that is more natural water will require more lb/gal.

Before adding any kind of sugar, make sure that yeast is dead. Let it sit for a month or two, rack and then you can add sugar, k-meta and sorbate. I personally don't add the sugar till right before what will be the last racking, so that there isn't too much time WITH sugar to allow something...

Editing list. Only peanut was added.

Virtually right in the center of the United States. http://www.missouriwinecountry.com/articles/history/

Another term for the k-meta. The full term is Potassium MetabiSULPHITE, so I usually say, "sulphites," but type k-meta. lol. There is actually sodium metabisulphite that works the same though.