Search results

Darn on line catalogs! I'm off to make a 4oz primary out of a bentonite bottle...

Soooo...do you do behind the scenes tours? :hug

Wow, you went all out and decorated every bottle. Very nice! :try I normally decorate a few (nice labels, shrink wrap), then just glue on little white informational labels to the rest. I need to be less lazy...lol.

I assume you did not stabilize with sorbate? It sounds like a few of your bottles had some yeast left that did some fermentation in the bottle. Good to hear that letting them sit out makes them taste good. In terms of how one bottle can be different from the next, that's easy. As with...

Yep, having that little fruit left is normal. What you're pulling out in the bag is the leftover skins/meat/etc. All the liquid gold juice has been sucked up by the yeast and is now part of your wine. The murky look is also normal. I liken it to a smoothie. But yes, all that sediment will...

+1 to racking into a carboy before you leave. Regardless of which method you choose though, if you are leaving for 2 weeks it has to be under an air lock.

Look on your bottle of lemon juice for the ingredients. It will include sodium metabisulfite (campden tablets are potassium metabisulfite...they do the same thing). That's why you don't add campden to this recipe because the lemon juice already provides it.

Per my original post, I do: Assuming you are attempting to answer my second question, the question was, if I add kmeta during stabilization, should I add it again when bottling if I bottle a week or two later? Or possibly 30 days later?

I do that too but I still worry.

I haven't sweetened this batch yet but it'll be 1.008 - 1.012. So not dessert.

So you'll sweeten, then leave in the carboy for 30 days after that? I might start doing that. How about kmeta/campden? Do you add more when you bottle after 30 days?

I've made quite a few batches now but two things have been bothering me that I'd like to get clarification on. Normally my process is to ferment till below 1.010, then rack to secondary carboy. From there I ferment dry, then rack again to carboy onto pot sorbate and kmeta. I then add...

Hmm...ideas are flowing now! It would be so cool to have your own wax seal/stamp of approval on top of every bottle! Now to figure out how to make a cool looking stamp!

I have done the same for a yeast that required lower fermentation temps. Now I just don't use that yeast. :D Thankfully most yeasts work just fine in my 75 degree house.

You could also go with something like this that's meant for fermentation. http://finevinewines.com/XPListDet1.asp?MM_PartNumber=5120

Nope, that's the difference between Dave's triple berry and my quad berry.

I went ahead and got my next batch of quad berry as well as the tropical berry started last night. Unfortunately I added all the ingredients (including water) and THEN added the sugar, so now I probably have around 7 - 7.5 gallons of each...lol. But overall, here's the recipes. Standard...

Woohoo! I am totally going to enter this. Quick question, what would a hard apple cider be considered in the below categories? Other? Class 5: SWEET Subclass: a - Vinifera Grape b - Non-vinifera Grape c - Stone Fruit d - Berry Fruit e - Fruit & Wine blends f - Other

Yeah, if you're just starting out and really want to learn the process, a kit will be your best bet. All the ingredients are provided and the steps are all laid out for you. Once you have a kit under your belt, everything you read on here will make a bit more sense. Then its time to tap into...

OMG...best advice ever! :):):)