Search results

It does look like it's built pretty well. It's all cast iron except for the rod that's notched for the gear. I think everything else built today is stamped steel.

I haven't tried it but I've read that you could use sanitized marbles to weigh down the bag.

Thanks Tom That's kinda what I thought. A 1 3/4" cork would just fit above a bordeaux bottle, anything taller wouldn't fit. Plus you would have to reposition the handle to get the cork all the way in.

A friend of mine found this with a bunch of empty wine bottles and gave it to me. My question is has anyone seen a corker like this before?[/IMG]

Corker?

Wow, those babies do sparkle. Did you filter them or did you let them clear on there own. If you let them clear on there own how long did it take?

Just as long as you got to the kitty litter before the cat did.:)

I'm about 15 minutes from you whine4wine in Saginaw.

Thanks Tom I've already had it clearing for about a month and a half and would hate to add something and have it cloud back up. I guess I'll go with the glycerine.

I am making a concord grape wine that I would like to add body to. Is there much of a difference in the outcome of adding glycerine or sliced bananas that have been simmered on the stove. I think that adding the glycerine would be much easier, but if making the banana soup and adding it does...

You could use something like a turkey baster (sanitized of course) to take some liquid off the bottom and put that in your vile to test your S.G.

Great information in both. Thanks St Allie & Tom.

You won't have any problem using a tube if you put the grapes in a bag. Just give a real good squeeze and take it out before you rack and you won't have any chunks getting caught in the tube. Are you using a siphon with an anti sediment tip or are you just using a flexible tube?

Try a strainer bag Maybe next time you could use a strainer bag for the grapes. You can get them at at your LHBS. Some people even use nylons for this. I used a strainer bag for my batch of white concord grape and it worked great for keeping all the little seeds contained.

Would it have the same flavor as the batch with the skins on or do the skins do something for the flavor too.

I am trying this experiment right now. I did a batch of concord wine with the skins on and it's a nice burgandy/purple color. There were a few more grapes left on the vines so we picked those and wondered what it would be like if we removed the skins from them and made the wine that way. To be...

The recipe 28 cups grape juice 52 cups water 16 1/4 cups sugar 10 tsp. acid blend 2 1/2 tsp pectic enzyme 5 tsp yeast nutrient I added 5 crushed camden tablets, waited 24 hours then added yeast. Starting SG was 1.082, starting temp was 68 degrees. After 2 days moved to warmer place and...

Hi all. I'm new to wine making, this forum, and the addiction that goes with it:D. I made some grape jelly from the concord grapes that I picked in my back yard and still had lots of juice left so I decided to try a batch of wine. I picked up a wine maker kit from my local store and made a basic...