Search results

The puzzle mats are a good idea! and probably easier to clean up spills on. I work in a room with bare concrete floor, but have IKEA rag rugs left over from college days that I put them on. Protects the glass from the concrete. I have two PET carboys that I use for the first rack from my...

YES! All I can find here (Southern Alberta) for frozen is "punch", which is a bunch of filler juices and high fructose corn syrup. No Welch's, or any pure juice, except maybe orange. Very frustrating. The local place that sells wine and beer making supplies does sell red and white grape...

I don't usually notice ads... I was seeing a lot today (Microsoft Surface, Firefox) but once I logged in it got way better. Just changed preferences, though that didn't seem to do much, but only one ad on the sidebar now.

Hmm, I have to check the forum more often, missed a whole bunch of posts on sour cherries! I have them coming out my ears, but have only ever done a straight wine with them, not a Dragon Blood. I'm wondering if anyone has done both, and if there's a difference in flavour? I have made numerous...

I just stirred up the Dragon's blood variant (I think this one will be 'Mango Tango') and Cherry berry blend (To be blended with Rhubarb for a 'Double Trouble, Part Deux') that I pitched yesterday. And to keep from falling too far behind, that means I have to pick, chop and freeze the rest of...

One way I could tell I had a referment happening is that when the bottles were open, they fizzed, and the wine was quite carbonated. Have had this happen twice- my first time making mead, the SG didn't move for weeks, so thought I was good. Bottled it, and suddenly the yeast started going...

I was having some serious colour envy on your rhubarb, mine has either ended up a pale yellow or a light pink. Then I saw the raspberry part and think I'm going to use that in my next batch! Yours look great!

@wannab1 Sounds good! I've actually only made the tropical blend, and I swap out some of the lemon juice for pineapple. It's always turned out really well and was well received by friends. I have used mango and strawberry, and mango, strawberry, and tropical fruit blend. I also "cooked" up...

I've done a couple batches of Tropical (pineapple juice plus lemon, mango, strawberry, a tropical fruit blend, and some simmered bananas). One batch with 71B-1122 and one with Premier Cuvee. Both turned out really well and were only about 6-7 lbs of fruit and 2 quarts of pineapple juice and a...

If you are looking for recipes online, I think it's actually 'bochet'. I have seen a lot of people doing this on Modern mead and cider makers facebook page, so there are recipes and methods out there.

Looks like some of them are PBS with sodium azide, and the others have NaF. I will stick to my glass carboys!

Lab plastic? Can it be safely used for either fermenting or storage? We get quite a few of these at work- basically with a buffered saline in them- could I be using them for my winemaking?? I'm thinking this would be great for when your carboy is a little low to reduce headspace. And they have...

Dang it. They aren't carrying them onsite in my Costco anymore, and $99 on costco.ca. I'll probably get one once I get through the 5 batches I have on the go and the pounds and pounds of cherries in my freezer. :D

This is a great sentiment! I am very lucky that my SO enjoys the winemaking too, and helps move stuff around for me if I'm feeling wimpy or particularly clutzy! And of course the drinking! He has been very accepting of me moving in racks, and carboys, and rearranging the house to accommodate...

Thanks @kevinlfifer !

Ok, I'm in Canada, so no Aldi's. May I ask what berries are in the mix? And how big a pack is?

Just a nerdy side note... First time I've seen Lysozyme referenced, but it warms my heart! My first job out of university was researching effect of lysozyme use in winemaking on acetic acid and lactic acid forming bacteria during fermentation, and its impact on yeast growth. So nice to see some...

Racked my Australian trio (cheap 7L kit) into gallon jugs to age for a while. Had some surplus that wasn't enough to save so had to sample it. I did a fpac of raspberries and currants and reduced from 6 to 5 gal. Little light bodied for me, and the raspberry is definitely there, (albeit not...

Just doing some quality control on a cheap kit I tweaked and racked yesterday. It was a $40 grocery store 7L kit (Australian trio- merlot, cab sav, and shiraz) that I added a fpac to in primary. Definitely tasting the fruit (raspberry) but it's pretty drinkable, for just being about 6 weeks in...

Thanks Bleedaggie and dangerdave! I had been reluctant to try it if it was going to turn out like that. They are very new to the process, so it could be some soap residue, or too much sorbate. I'll definitely keep that in mind, and will work a Triple berry into my schedule. Don't think they...