Search results

Hi Chuck, Thanks, I hope I can still salvage it. What do you think about the appearance, it reminds me of what a human brain looks like! Kind of creepy.

This is a picture of the apple wine thus far. I have tasted it and it tastes fine, sugary. Thoughts?

Thanks Rice Guy, That is absolutely not what I wanted to hear. Where did you put your apples between the picking of the apples and the frozen picture above. I'm not sure mine wouldn't have spoiled sitting that long. In my gut I thought the recipe didn't make sense, should have trusted it!! 65...

Hello! I am making my first apple wine. I have Jack Keller's book and I have a question with the recipe. Directions say to chop apples, sprinkle with pectic enzyme, cover. Toss apples every 2-3 hours for 12 hours, mist with distilled water. (I used water with lemon juice). Next step calls for...

Thanks Rice Guy, I did read that to go slow. I decided to do a trial to see which one I could get better results, each batch was 3 gallons. Batch 1 I added 7.5 gr of calcium carbonate, pH was 2.82, now is 2.88, Batch 2 added 7.5 gr of potassium bicarbonate, pH was 2.83, now is 2.85. Batch 3 I...

I added the calcium carbonate in two of my batches and potassium bicarbonate in the other two batches. The book warned of an increase in the volume, I didn't get that from either batch. Is that an indicator of freshness of the additive?

Thanks Rice_Guy, I will start by adding .66 g/L of Calcium carbonate to get the pH up an acid down, keeping in mind the increase in volume once this is added. Thanks!

Thanks for the replies everyone! I have chosen to add the skins (with the seeds...not separating them out, too much work!!) for at least a few days in the Concord wine. I did add a small amount of water, ex 1/2 gallon to a 3 1/2 gallon batch. Mainly because I'm not a heavy Mogan David type of...

I'm not a big Mogan David fan so maybe I should add water. I don't have cranberry around here, I do have some raspberry in the secondary right now . I am also making an apple. Do either of these blend with Concord?

Yes I saved the skins and seeds when I separated them thinking that maybe I needed them. In the past I pulled up the recipe, weighed out the number of pounds of grapes called for, squeezed them, if they didn't come up to the gallon size that the recipe called for I had to add water. The only...

I have had the grapes frozen till now. They have not been fermented yet. I just squeezed the grapes to get the juice out of them before I fermented them.

I should have weighed the grapes before I mashed them. This is a first run wine.

Hello, I harvested some Concord grapes this past fall, mashed them, removed the seeds & skins. My thought process in doing this was to not have such a high acid wine as the Concord grape can run high in acid. I did keep the seeds/skins as well, thinking that I might need them. After chatting...

Burning seems like to way to cause their demise for sure!

Hi Ratflinger, Is this your way of transplanting grape vines? Ha Ha! While we are on this thought. I was visiting with a winemaker the other day and he says the he burns the grass below his vines to kill and fungus that tries to climb onto the grape vines. Anybody heard of this before?

Thanks Rice Guy, I am planning on no crop for maybe a couple of years to give the roots a good footing!

Thanks Snafflebit! I will be sure to prune so that those new roots can take hold!

Hello fellow grape plant diggers! My brother-in-laws father had a Minnesota vineyard for 20 plus years and recently sold the property. The new owner is ok with someone taking the grape vines out so thus begins the plan. My brother-in-law has a nice skid loader with a large drill so we drilled...

Thanks winemaker81!, I will be fermenting with the skins and seeds. As far as the tannin, I have read that crab apple has quite a bit of tannin, I came into a nice amount of them this fall so I might just add that to pick up the tannin. I have read that you can either ferment with the grape or...