Search results

Go to Jack Kellers site for the recipe.

CO2 by itself is odorless. Now mixed with an active fermentation is something else altogether.

Oaked blueberry is great, go for it.

Choose a strong looking shoot and dig it up trying to get as much of the root as possible. Place it in a large plant container with good soil and keep it in the shade and well watered. Once you've seen that it has survived wait until the fall for planting.

Trying to growing blackberries from seeds is a waste of time. Either transplant new shoots or bury the prima canes allowing new shoots to form which can be transplanted.

Two gallons of berries yields 3/4gal of juice. Other than what the wife confiscated, they will all go for wine. I have 5 varieties, brazos, roseborough, triple crown, chickasaw and kiowa. Kiowa is the largest and most flavorful berry I've ever seen.

We picked our last batch today, ours are finished. The wife got her 2gals. for the freezer today and the rest went to the steam juicer. I'm ending the season with 5.75gals of juice for the year. I'm happy about it, splinters and all.

If you can get a hold of a steam juicer that would eliminent much of the work like pitting and smashing. J. plums (loquats) give a unique earthy flavor.

Made muscadine vinegar last year "good stuff". Just keep it warm and in a dark place. Check it often, according to the directions I had it will gain in strength with time.

The easy way is to use a steam juicer. Put all the loquats in that it will hold (without having to remove seeds or skins) and you've got juice in about an hour. Made a batch last year using loquat juice (about 3/4gal) and blackberry juice (about 1 1/4gal) that turned out pretty fair. Loquats...

Some of my muscadine vines are struggling with what appears to be a fungus. I hit them with Captan 50 a few days ago... we'll see. 3 grape vines, 2 green and 1 black spanish (I think) are doing great with clusters of flower buds. 6 varities of blackberries that are loaded... I'll be...

Don't worry about the lees while fermentation is ongoing. Once complete, the stuff will settle out. Don't try rushing it, time is on your side.

Don't worry about the acid, 35#'s of grapes for a 5gal batch won't increase the acid level very much. Questions: 1) what was the starting S.G.? 2) how long did you leave it in the primary? Is an air lock attached and is the wine clearing? If fermentation is complete, I'd rack off the...

So much great advice but why quibble over a 69 cent packet of yeast?

After adding K-meta and K-sorbate to the finished wine just add simple syrup to the batch until you achieve the taste you're happy with.

Here you go for a starting batch size of 5 1/2gals.: 17# figs 9# sugar 1 cup lemon juice 3 1/2gals. water 1/4tsp. K-Meta 1/4tsp. pectic enzyme (liquid) 4tsp. yeast nutrient 11tsp. acid (I used tartaric) 71B yeast Starting S.G. will be about 1.090 After fermentation is complete and...

Spring has sprung here in the south. Bud break on muscadines and grapes. New growth on pecan trees, citrus trees, pomagranite, fig trees, blueberry bushes, loquat trees and blackberry bushes.:ea:br

A S.G. of 1.060- 1.065 is what you can expect from a "mix" of muscadine varieties, straight run juice. Depending on the varieties used (some are more acidic than others) for a 5gal. batch figure on 35-50#'s of muscadines. That said, I stand by my original recommendation of a starting of S.G...

Soaking the raisins over night will allow them to rehydrate and dissipate some of the sulfites. Run them through a food processor after they're hydrated and add to your batch.

Out of HS @ 18, worked in a sugar mill on the trash crew, then basic training for 6 months (national guard) then 3yrs as a roust-a-bout and operator for a major oil company offshore. Then 26yrs. as an inspector with the Fed. Gov't on offshore production and drilling operations (retired). 3yrs...