Search results

I personally like the sweet Cream Sherrys. You could try sweetening a small amount and see if you like it before doing the whole batch. You probably want in the 90-120g/L of residual sugars. You probably should add k-meta and k-sorbate though. Even with high alcohol content I read there is still...

I wouldn’t bottle it I’d bulk age it for a few years. Lots of sediment will drop out of it and you dint want that in the bottles. I made two carboys about twenty years ago or possibly a year or two more than that. I bulk aged for basically 20 years. I finally bottled it and it’s actually really...

I’m not sure they will ship to Canada. I will have to look into this option though as there is probably a business that services Canada.

I probably can get EX-V and color pro. Is there any significant difference or preference?

I have two 54L demijohns and I can get two more right now for $70 total. But I’m hesitant thinking smaller carboys would be better. I have quite a few 23L carboys and two half size plus a bunch of 160oz jugs which have stuff in them. I can usually find 23L carboys for $15. I think they are $40...

Noted. I am not that concerned anyway.

Is there a negative to rinsing them?

I won’t be getting them until fall.

I’m not yet sure if I can tell the difference but I might eventually try them both to see. They say if you boil the sugar water with an acid in it for 20 minutes it will break the sucrose down into I believe fructose and glucose. Apparently this saves the yeast from having to do it and it...

Is your syrup inverted or just regular?

Ha ha it’s not just Home Depot. Everything is like that. Especially automotive. People used to go down and buy vehicles, RVs boats etc. Pretty much everything is way cheaper down there. I’ll have to look up those maceration enzymes and see if I can get them here. Are they mostly for color...

Here in Canada a 20 gallon is $43, a 32 gallon is $57 and a 44 gallon is $80 at Home Depot. Not sure if they ever go on sale. The heating the juice was to dissolve and invert the sugar without water so as to not dilute the wine. But I do recall the same issue when making cider and it not...

Borderline for the 9 lugs that we were hypothetically talking about or to fill a demijohn? For two demijohns I'll need 11-13 36 lbs lugs using 14-16 lbs per gallon. Would 5.5-6.5 lugs (198-234LBS) be too much for a 20 gallon fermenter? I'm watching for more. I picked up a 20 gallon for $20. New...

Would heating part of the juice have a negative impact? I'm thinking of adding sugars, without dilution, and trying to invert them. I've never had trouble dissolving sugar without heating, however I've been reading that there is a sharper taste from plain table sugar that is better if it's...

I was thinking of making each kind separately. I was just thinking that cmason1957 said that he uses three 20 gallon fermenters for four 6 gallon carboys. I was hoping that one 20 gallon fermenter would fill one 54L (14.26 gallon) demijohn. By the solids I was thinking about the cap on top...

I was thinking of Cabernet Sauvignon and Merlot. Possibly Zinfandel not 100% yet. I have two 20 gallon fermenters, two 30 L and 3 winekitz pails. I'm watching for more larger used fermenters. With 9 lugs would I have to split them between the two 20 gallon fermenters? How much solids are in...

1) I think they come in 36 lbs cases. 2) Darn I was hoping that a 20 gal fermenter would be enough for a 54L demijohn. 10) Good call on the oak. Do you add after pressing?

I’m planning to make wine from imported grapes this fall. Or at least shipped to my location from wherever they come from since they don’t grow locally. I have some questions I could use some help with. 1) How many grapes do I need to fill a 23L carboy and also a 54L demijohn? 2) What size of...

I just saw that uline has labels at a low cost.

The currant wine I had was from a bush in my aunts garden. Unfortunately she move to town.