Ernest T Bass
Senior Member
- Joined
- Sep 20, 2010
- Messages
- 978
- Reaction score
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I dug my horse radish Saturday and thought I'd try to may some wine out it.
I'm trying for a half gallon, ground it up real fine (about a double hand full) and added 1/2 gallon of water. Red Star Premier Cuvee yeast, a little Tannin, yeast nutrient, yeast enigizer, 1/2 campden tablet, and doubled the pectic enzyme. Added sugar to get SpGr to 1.085. Temperature between 75* and 78*. The only change is that the SpGr went to 1.110, I was sure I had the sugar dissolved, but I guess I didn't? Got any ideas on how to start it fermitting? When I added the yeast I dissolved a 1/2 pack of yeast in warm water and waited for it to get about a 1/2 inch head on it before adding.
Has there ever been anyone else crazy enough to try to make horse radish wine??????
Thanks
Semper Fi
I'm trying for a half gallon, ground it up real fine (about a double hand full) and added 1/2 gallon of water. Red Star Premier Cuvee yeast, a little Tannin, yeast nutrient, yeast enigizer, 1/2 campden tablet, and doubled the pectic enzyme. Added sugar to get SpGr to 1.085. Temperature between 75* and 78*. The only change is that the SpGr went to 1.110, I was sure I had the sugar dissolved, but I guess I didn't? Got any ideas on how to start it fermitting? When I added the yeast I dissolved a 1/2 pack of yeast in warm water and waited for it to get about a 1/2 inch head on it before adding.
Has there ever been anyone else crazy enough to try to make horse radish wine??????
Thanks
Semper Fi