Search results

I bought the hanna brix refractometer hoping this would simplify my work during fermentation and never regretted more buying such a piece of junk. Totally inaccurate below 6 brix. (In fairness, I have not explored the correction factors mentioned above. I guess I feel like for $200 it should...

Nice work on metaling. Were there specific fruit categories or all country wines? Any pointers for the lemon? I have 9 gal of lemon in carboys right now and im not sure stylistically what to try. I was going to use some of it for a blend with a strawberry that is also in carboys. Because I...

I would rack to avoid off flavors. Problem will be managing the head space. Best to rack into a smaller vessel. If you only have the same size carboy available, you could rack and then add argon gas. I like to keep a cylinder handy for that reason. if neither of those are an option, then...

Hey bearpaw8491, Just reviewing and old thread here and i was wondering about your bung setup in the top photo. Looks like its drilled with 2 holes for a hand pump with a stopper. I may be reading too much into it, but are you using some kind of custom technique for degassing? Thanks

In case anyone is still following. Day 4, lemon ferment finally rolling along - just as Rojoguio stated. Im relieved that I can finally see that the yeast is clearly active. Still not vigorous like other fruit wines and I still have concerns that the yeast will quite before I want them to...

Thanks, i used a technique from you tube for cutting lemons: Pretty simple really.

I just use a regular juice and generally stick with the same kind of juice as the fruit base if using this method. On future wine projects you can also freeze some of the original juice to use it for backsweetening later. That way the flavor is consistent. Wine conditioner is also a very good...

RIP to the Mandarian. Knock on wood, I made plenty of mistakes in my 5 vintages, but never had to put one down the drain. Ouch that hurts! Lemon (start of day 3) - starting to show tiny bubbles around edges for sign of life: In comparison Pineapple & Strawberry (start of day 3):

Thats reassuring Rojoguio. Im also using the same yeast EC-1118. Mainly because I had some in my basement fridge and I know it’s pretty reliable. Question: Most of the fruit recipes that I’ve seen also call for a dose of Camden tablets upfront to kill wild yeast to set up a more controled...

Thanks for your reply BigDaveK. Never tried lemon balm wine, but sounds like a cool refreshing summertime drink. I agree that a lemon blend can go a long way to enhance flavor and freshness. I still think about a strawberry lemon wine slushie that I had from blackdog winery, a year later...

Add prune juice with potassium sorbate to backsweeten. I recently made plum wine and did a number of tasting trials with different juices. All 5 tasters agreed that the prune juice gave it body and enhanced the flavor of the natural plums. The second best thing was to add sugar, but this did...

Thanks bearpaw8491. I appreciate your confidence that the lemons will ferment. I did supply the recommended dosage of yeast nutrient. I guess I was thinking that the alcohol needed to be higher since the acid was so strong. I couldn't find a recipe, so I was winging it a little on this one...

Started a few fruit wines this weekend and 2 of 3 are starting to foam nicely. However, my lemon must is flat and Im worried that the acid is too strong for the yeast. My initial pH reading was 2.77pH, so I added water to bring it up to 3.08pH. After sugar adjustment, I had 24.4 brix. Anyone...