Search results

suggestions for watermelon maybe i should be in the recipe area for this thread but im here now. anybody have any tips for watermelon juice wine making? im not new to wine making but im new to watermelon I understand one must keep the must cool thru the campden stage prior to ferment. also ive...

Roberts oops, yaaa! roberts is right on the border 10 miles east of hudson 30 miles east of the twin cities in mn. by the way ive been to omro thats close to oshkosh eh? did the jumpin out of a plane thing there

i hear ya I hear ya, but i have been doin wine for about 3 yrs. i have done a lot of wine but thought id tackle one of the tougher ones to do now that i have 15 large mellons from the garden. the kids wanted to plant em so we did and got lots of em. thanks for the reply but i have to do it. i...

Ive been reading watermellon threads and have discovered that there are some very mixed emotions about this watermellon wint thing. I am about to put 5 gallons of straight watermellon juice into the primary while following all of the unusual watermellon rules. I know im not reinventing the...

press I also bought the small press from ec kraus and it can be a bit awkward at times but i will slice the apples into 4 pieces ( my sister does this) and then we use the crusher and the press seems to work ok, but, in retrospect i would get a larger stronger one or build one

so, what your saying is i could make wine without using campden to start with as long as i do a starter. which is what i do anyway? i swear i can taste the sulfer dioxide in the wine no matter how little campden i use. even when aging a year. should i try to get by without it at all?

will i use ascorbic acid in conjunction with campden or one or the other. campden will kill wild stuff in the beginning must will ascorbic do the same and preserve, how much if so

havent been on for a while and have been getting pretty good at this whine making thanks to this thread and all of your help. question: anybody ever notice the loss of color with strawberry must when adding campden at the start. its just an observation fueled by the idea that there must be some...

interjection pardon me but, have not been on for a while. curious, does one peel and freeze pears in prep for primary or just core and ferment raw? this would be my first batch of pear

thanks for the reply i'll shoot for 1.015

started another 5 gal. batch sun. 19th. strawberry this time,.20 lbs. ripe strawberrys 10 lbs. sugar 2 tbs. nutrient 1 tsp. pectic enzyme 5 tsp. acid blend 1 tsp. tannin 5 campden tabs crushed 1 pkg. icv d47 Starting s.g. 1.095, today is wed. 22nd. when should i...

interested St allie, i would be very interested in that hot pepper batch you have brewin' ive heard of jalopeno wine from a person i used to work with but he moved to a different job and i never heard about the finsh if there was one...

simple math scince i had a 5 gallon recipe, i used my powder scale from my reloading bench and weighed the full amount of every ingredient and multiplied that times .2 which is 1/5 and things worked out well.

thanks thanks tom for the speedy reply. i was not sure if the cin. would over power the wine or not. so i should add just like back sweetening ? something was telling me to let the cin. break down with the apple and it would aquire a "hint" of cin. but i am new to this and your advice is worth...

can i just add a cinn. stick to a one gallon batch of apple during the primary ferment? would this be ok to get a hint of cinn. in the apple? the recipe is reduced to a 1 gal. batch from this one 5 gal juice 2 tsp. nutrient 1/2 tsp. pectic enz...

good deal seven skins aint to bad for a 1 gallon jug unless ya want to dig em outta the dump!

practice thank you for the information luc. the idea would be for me to practice blending or adding different ingredients withouut destroying a large batch dave

I have a question about pasturization. in the past we have made 3 batche of apple wine. all with fresh mixed apples, turned out very nice. my wife buys apple juice for my twin boys called "simply apple". question is, If this juice is wholsome, no presevatives nothing, just pressed apples, as per...

fruit wine The apple wine we make is usually ready in 5 to six mos. depending on the time of year it is started scince ferment temps vary slightly.

I believe this should be a simple question. Whats the deal with the wine kits? I know there is different grades of kits and types but they obviously produce wine faster than fruit. is this because they use clarifiers to speed things up? We are going to purchase a kit. we have made 3 batches all...