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Ok this doesn't make sense but I did the tests twice. pH 3.45 per the meter TA is 18 I used the following formula TA = (75 x 0.2 x 12) / 10 Where 75 is the constant, 0.2 is strength of the solution, 12ml is the amount of solution used, and 10ml is the size of the sample. If...

I've started my first wine from fresh grapes this weekend. Wasn't planning on it but opportunity knocked. So now I have about 13 gals of must full of real life grape skins (kinda overwhelming for a guy who does kits). I need to press the grapes (I am assuming about this weekend - soI have about...

The numbers are from strips. I have a meter but I went to cal it and I adjusted the seven screw while in the 4.01 solution and I don't have any more cal solution. The must is sweet like grape juice from the store, a little tangy butI didn't pucker up. I could put dry ice on it today and cold...

I crushed half of them today. Turns out that is 70 pounds. I thought "No Problem", I'll destem and hand crush them. That lasted about 2 gals. Then I de-stemed (had help from wife and kids) into a 18 tub. At this point I was really close to foot stomping them but ended up using a clean board from...

Bucket 1 of 2 Close up of grapes (more like big blueberries than grapes 6.5 gals of Must

OK the guys at the local shop agree they are Black Spanish grapes, used to make port style wine in the Central Texas Area. I will get a picture up soon. Heading out to start crushing/de-steming.

The Jolly Rancher is a hint of perceived sweetness in the wine. I can smell it on the nose when the bottle is opened. I've read all the post on kit taste (KT)vs non-kit taste so I am reluctant to get too far into that discussion because it sometimes crosses the border from passionate to...

Sorry to hear about the disposal. I have to use a strainer when cleaning out carboys too . For topping, unless you just want a bottle of Pinot form the store you could use some marbles too.

I did the fridge conversion using a seperate thermostate and had serious moisture issues (mold on the corks) here in central Texas.

I assume I need to add K-meta to the must as well as pectic enzyme 24 hours before fermentation?

What is going to be the best way to crush these? Should I freeze them in zip loks first (I don't think so but may have to freeze some due to the fact I only have a 10 gal primary). Should I crush them in my 7.9 gal with a board or potato masher and let the free run fill up the 10 gal primary...

If you use an airlock, you can use Vodka or Everclear in them too.

I made this early on and I have to admit this is not one of my favorites. Has the infamous Jolly Rancher taste. Finished fermenting in Jan 2007. I have about 14 bottles left, last opened one about 6 weeks ago.

Ok they are not Mustang but he doesn't know the type. He says small 1/2" berries, dark blue, in a traditional grape cluster (upside down triangle). I'll post a pic after I get them on Sat.

A friend is giving me about 125 pounds of grapes, I don't know what kind yet but it's likely they are mustang. Any idea how many gallons that might be? Any tips (add sugar to at least 1.090, adjust acid to x, leave on skins for x days, etc)? I assume I destem and crush only the berries? I'll...

How much Cocoa powder are you going to add? I have a 5 gal Chocolate Honey Mead I'm about to throw out because I fell into if a little is good alot is better trap with the powder.

I racked mine a week ago, wonderful taste. Needs a bit more time for the smell but soooooo good right now. Hard to imagine I will have a few left to drink in 4 years.

For me, I toss em. I have enough coming in that I don't have to deal with the mold issue. Also, depending on how good a buddy and how many bottles you might have coming form them in the future, now would be a good time to ask em to rinse and drain after they finish each bottle. Took a few...

Anyone here try these? www.zorkusa.com Yeah I'm a geek always looking for the newest thing.

Sorry for the delay. That wine was finished fermenting on Jan 20th 2007.