Search results

Thanks, I read the entire post - I'd do it again anyway, if the need ever arises again. Maybe if I drank my black raspberry wine that came into contact with copper all day, every day - maybe the teensy bit of copper might have a cumulative effect. More likely, my liver would give out first.

This was the first time I ran into the "rotten egg" smell in any of my wines. I'll have to go back and look at the yeast I used in this black raspberry - think it was RC-212 - to see if that may have been a factor. I used the splash racking, didn't help much. Then whipped it up with a whisk...

My thanks to all that take their time to contribute your knowledge and experience here. To make a short story long - I had a 5 gal batch of black raspberry that smelled "off" - sulfur, rotten egg like when I racked it the 2nd time. Not good. Taste seemed OK, but - that smell was horrible...

I've managed to pick and freeze 8# so far - enough for a 2 gal batch I think.

The old recipes I've looked at have called for a "cup of strong tea" -= per gallon, I believe. How strong is "strong"? Not sure. Most of these old "recipes" were not exactly science. It was based on the knowledge and experience of the winemaker and what he/she had on hand. I posted a copy...

The correct amount of acidity is what give a wine a "balanced" taste. Acid blend is blend of citric, tartaric and malic acid. Too much acid and the wine is tart and sour. Too little and it's flat, flabby and dull. Tannin acts as a preservative and is made from grape tannin - a natural...

I suspected that I may have not typed it quite right. I think the supfite may have been a bit high because even after a week of no fermentation - there was no "off" taste or order. Nothing unwanted had up residence. This was also the first time I did NOT bag the rhubarb and wondered if that...

I didn't think the peptic enzyme would hurt the yeast, but it's always recommended to add it 12 hrs. after the kmeta, so.......... I wasn't sure. Thanks for clearing it up. Good point on the cold not killing the yeast. I will continue using the k-meta at the start-up. Appreciated.

Just so we are clear on the quantity of kmeta (in case I didn't put it down right) - I added 1/16t X 6 =1/8 t X 3. That ratio is 1/4 t : 4 gal - that's only 1/8 t more than you recommend in 6+ gal. All the reference I have says 1/16t : gal was the correct amount. But it's good to know I can...

I recently had an issue getting a batch of rhubarb wine started. It took well over a week. The temp of the must was in the upper 60's F at the start, sg was 1.092 and the ph was 3.2 . Over the course of a week - I had to warm the must up to about 80 F and pitched yeast 3 times before I saw...

Thanks. So my best result would be from doing an infusion rather than fermentation. Which is OK - it's easier anyway. I recall doing that before with some black raspberries and with cherries. Thanks for the input, appreciated.

I am about to start a batch of DB and I had the idea to turn 1/2 of it to a liquer. My idea was to make 2 batches - my wife likes it "as is", but I wanted more of a sipping liquer. Here's my wild-hair plan for MY batch - let me know your thoughts, pitfalls, alternatives, etc...... I use...

Yes, the acid blend and tartaric acid additions DID help. Mine is bulk aging now, so i haven't tasted it for a few months. But it was pretty damn good when it racked it last. Nice "beety" flavor, with a hint of the ginger & cardamon in the finish. It's not flat or flabby tasting. I did...

Whoa - that's a lotta head space! I'd strongly recommend you get it in a smaller jug. You have about 3/4 of a gal. so if you choose to add k-meta, it's got to be a very small amount. I'd recommend using a Campden tablet or slightly less than 1/16 t of k-meta.

That's a huge loss, Spaniel - sorry to hear that. I just have the 1 vine - it was very productive some years, but it looks like I'm back to square 1. Our ground is till soggy - like walking on a sponge.........full of water. I have not been able to plant my garden, because just inches below...

Yes. Potassium meta-bisulphite is critical to preventing spoilage. "Modern devices" make for better, more consistent wine, I think. You probably haven't ruined anything, and I assume you have it under airlock now?? Curious - was it fermenting in a container with an airlock? That could also...

I typically don't add the K-meta when I go from the primary fermentation into the carboy for it to finish fermenting. 3 weeks seems a bit long for the initial fermentation, but if it was in a cool area, it could take that long. I'm usually racking it out of the primary after a week. Main thing...

Yes, it was. We're still getting too much rain, but I'm glad to see my old vine is a survivor. Just need to know where to go from here.

No, not a graft. Thanks - cutting back the wood until I see green makes sense. Pinching the top to make it divide I'm familiar with doing on other plants. This the 3rd time this vine has been "re-born".

That's EVERY winter - we call that February. LOL That old vine has survived some -35 temps in winters past, later frosts and the 2 feet of snow in April last year - it's hardy vine. Yeh - winter is great.