Search results

Made a batch of DB a few weeks ago and the smell is still there. I was going to start a new WE white wine kit tonight but worried flavors might carry over.

I like the idea of adding the grape juice. I'm starting a batch today. Is there any other frozen concentrates that would work?

How did you like using the fast ferment for your DB? I see you have a filter on it for bottling. Does that take care of the fine lees I assume?I have one that I've been using for beer so far but would like to try it for my next batch of DB.

This will be my second batch. The first one I followed the original recipe with 6 lbs of fruit and 96oz of lemon. It's too tart and not fruity enough for me at least. So I will deff go down to a 48 oz bottle and I guess I will just go with 10 lbs of fruit. However my first batch just turned a...

Only reason I ask is that Restaurant Depot by me has a sweet deal in 5 lb bags of mixed fruit right now. I was thinking I would do 3 bags

What's the most mixed berries anyone has used on a 6 gallon batch? How many pounds is too much?

I have used it for beer not wine yet. Funny I was just gonna check here to see if people were using it for wine. There are a few issues with it but they can be overcome easily. The big thing is the mold for the lid is off so it doesn't seal when you screw the lid on. You have to shave the top of...

I've made a couple of WE kits that went well. A local winery is selling fresh juice. I'd like to give it a go. I was gonna try chambourcin and traminette. Probably just a gallon of each that way if I mess it up I won't be out much. Im wondering what all I need to do to the juice if anything...

Other than the oak no probs leaving in a corny keg. I have 4 of them !! Sent from my iPhone using Wine Making

Yeah they are pretty small still. I've only ever gone to 20 on the mityvac. Should I be going to 22? Don't want to blow a carboy :) Sent from my iPhone using Wine Making

It never drops below 16. I just figured when fully degassed it would hold steady at 20? It probably takes an hour to drop from 20 to 18. But I do see some tiny bubbles when I pump it up to 20 Sent from my iPhone using Wine Making

So I currently have a WE kit going right now. I just got a new Mityvac to try for degassing. I put it in and pump it up to about 20" of vac. It deff pulls out co2 but only for 20 min or so before the vac drops back down. So I pump it back up and repeat and repeat etc..... This has been going on...

I have a wine expert vintners reserve Gewürztraminer kit. I lost the yeast packet. I believe it was a lalvin 71b-1123. I think anyways. I was going to make it today so I need a substitute. I have Ec-118. I also have Red Star's Montrachet, Pasteur red and premier cuvée. Would any of these work...

It had a lid on it but not snapped down until sg was about 1.10 then I snapped it down and put an airlock on. I just followed Dave's instructions. It mentioned not using the airlock at first. I did rack to a carboy yesterday with sorbate and kmetta and sparkolid per Dave's instructions Sent...

So I started a 5g batch of DB exactly 2 weeks ago yesterday. I ended up up getting crazy buisy at work so I didn't end up racking off the lees until yesterday. It was below 1.0sg probably 5 days before then even. Can this pose a problem letting it sit in the fermenter too long? I guess my main...

Sorry forgot to add my totals. Where are my manners. 2048+5= 2053 Nick Sent from my iPhone using Wine Making

Here's my 5 gallons of DB fermenting nicely Sent from my iPhone using Wine Making

I would love to drink it but I'm thinking I will need to rack again at some point and need it for topping off then as well

So I need rack my first batch of wine tonight and I have the leftover wine from my primary in a wine bottle with an airlock. I will need to top off once I rack but then my wine in my top off bottle will probably be half full. Can I still keep it in there or do I need to put it in something...

Well I'm in luck then because the frozen fruit I have has the triple berries with strawberries