What are you making and what have you made ???

[sgx2]

Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually, I got some software to track what I was doing, which helped, but had some critical limitations such as portability -- I wanted to update it on my tablet or phone -- so I wrote up a quick replacement that was more portable and met my needs a little more closely. This is an updated extract from the batch report:

Active Batches
Batch Name - Varietal - Size
Argentia Ridge Merlot - Merlot - 12 Gal
Agentia Ridge Chardonnay - Chardonnay - 12 Gal
Grögg II - Lingonberry - 5 Gal
Ribes - Blackcurrent (Ribena) - 3 Gal
Eldercran - Mix of Elderberry juice and Cranberry juice - 1 Gal
Ocean Spray - Cranberry Cocktail - 3 Gal
Roselle - Hibiscus - 3 Gal
Fläder - Ikea Elderberry Flower Cordial - 3 Gal

Completed Batches
Batch Name - Varietal - Size
Magic Peach - Peach Wine - 6 Gal
Blueberry: on skins - Blueberry Wine - 3 Gal
Blueberry: juiced - Blueberry Wine - 3 Gal
Cranberry Disaster - Cranberry Wine - 1 Gal
Goat's Wild Blueberry - Blueberry Wine - 6 Gal x 5 batches
Goat's Cranberry - Cranberry Wine - 6 Gal x 2 batches
Apfelwein I - Apple Wine - 1 Gal
Currancy - Blackcurrant Wine - 1 Gal
Melted and Red Ia - Strawberry Wine - 1 Gal
Melted and Red Ib - Strawberry Wine - 3 Gal
Sovereign - Sovereign Coronation - 3 Gal
May Day - Dandelion - 1 Gal
La Grenade - Pomegranate Wine - 1 Gal
Melted and Red II - Strawberry Wine - 3 Gal
Dragon Blood I - Triple Berry Skeeter Pee - 6 Gal
Mangonel I - Mango Wine - 5 Gal
Mangonel II - Mango Wine - 3 Gal
Meçai I - Açai Wine - 1 Gal
Meçai II - Açai Wine - 1 Gal
Meçai III - Açai Wine - 1 Gal
Figment I - Fresh Fig Wine - 1 Gal
Grögg I - Lingonberry - 1 Gal (simply amazing!!!!!!!!!!!!!!!!!!!!!!!!)
Ananas Ananas - Pineapple Wine - 1 Gal
Dried Elderberry I - Elderberry Wine - 3 Gal (geranium taint sad sad sad)
Figment² - Fresh+Dried Fig Wine - 1 Gal
Fruit de l'Oponce - Prickly Pear Wine - 3 Gal
Cider-Pure Juice Test - Apple Cider - 1 Gal
Cider-Cut Juice Test - Apple Cider - 1 Gal
PC Apple Cider - 3 Gal
MacNab Ruby Cab - Ruby Cabernet - 5 Gal
Bizzaro Burgundy - Pinot Noir - 5 Gal
Second Goat - Cranberry - 2 Gal (weak)
Hachiya Persimmon - Persimmon - 3 Gal
Vanilla Persimmon - Persimmon - 3 Gal
Roselle - Hibiscus Flower - 2 Gal (awesome!!!)
Z2 - Mixed Herbal Tea - 6 Gal
Dragon Blood II - Triple Berry Skeeter Pee - 6 Gal (tasty!)
Howling Wolfberry - Goji Berry - 3 Gal (took a LONG time to come around)
Dragon's Breath - Dragonfruit - 2 Gal
Son of Meçai - Açai - 3 Gal
Zinger! - Wild Berry Zinger (Herbal Tea) - 3 Gal
kuru kayısı - Dried Apricot - 3 Gal
Mangue - Mango - 6 Gal
Chilean Carménère - Carménère - 6 Gal (awesome!!!)
Chilean Cabernet - Cabernet Sauvignon - 6 Gal (super awesome!!!)
Mystery Grape - Unknown Grape - 3 Gal (harsh)
Gozdni Sadeži - Forest Fruit - 1 Gal (surprisingly good, took FOREVER to come around)
BluTwo - Blueberry - 3 Gal
Youngberry - Youngberry - 1 Gal (awful!!!!)
Zinger!² - Mixed Herbal Tea - 6 Gal
Goat's Cranberry II - Cranberry - 5 Gal x 2 (one had a weird growth in it so I filtered and dosed it, got 3 useful gallons out of it)
Goat's Wild Blueberry II - Blueberry - 5 Gal x 5 batches (handed out to friends, went in a hurry!)
La Grenade II - Pomegranate - 1 Gal
Chilean Carménère 2015 - Carménère - 6 Gal
Chilean Sauvignon Blanc 2015 - Sauvignon Blanc - 6 Gal
Jam Jar - Strawberry Jam - 5 Gal
Confiture Mûres - Blackberry Jam - 3 Gal
Wild! Berry - Wildberry Jam - 3 Gal
Wellesley Sweet Apple Cider - Apple Cider - 5 Gal
Bayou Sweet Tea Cooler - Hard Iced Tea - ~18 Gal
Farmer's Market Strawberry - Strawberry - 5 Gal
Farmers Market Peach - Peach - 3 Gal


I'll have to take some time to enter in the records for the wines I tracked with my other tool and consult my notebook about any previous experiments...

 

[cintipam]

Wow, sgx2, I am sincerely impressed by the wide selection of fruit wines you have created. I'd love to hear impressions of what some of the more unusual fruits taste like in a wine. Also some background on what makes a wine a goat wine. Why is cranberry a disaster and peach magic? What consists Forest Fruit. So many questions..... Please share a little more than the enticing names you've created.

Pam in cinti

 

[reefman]

update to my list 01-13-2017

Finished:
1. Wild Berry White Zinfadel. - Summer Breezin kit - 12 gallons
2. Niagara - Walkers hotpack juice - 5 gallons
3. Wine Expert Riesling Ice Style Wine(kit) - 3 gallons
4. Original Skeeter Pee (Lon's recipe) - 24 gallons
5. Candy Cane - 3 gallons
6. Concord from grapes - 3 gallons.
7. Sangria- Zinfandel blush WE kit - 6 gallons.
8. Danger Dave's Triple Berry DB - 6 gallons
9. Cornucopia Tropical Riesling - kits - 6 gallons
10. Cornucopia , White Coconut Frascati.
11. Peach from peaches (6 gal.)
12. More Skeeter Pee (6 Gal.).....can't believe I've made 24 gallons of this stuff. Most popular.
13. Nobel Muscadine from a bucket of frozen grapes - 5 gallons.
14. Wild Berry White Zinfandel. 6 gallons - Summer Breezin kit. really liked this kit.
15. Skeeter Pee - 12 more gallons
16. Dragons blood and Skeeter Pee 50 - 50 blend - 12 gallons
17. Peach from real peaches. 6 gallons
18. Concord from grapes - 3 gallons.
19. WE Island Mist Limeade - 6 gallons -
20 Riesling Kit - 6
21.Gewurztraminer Kit - 6
22. Pomegranate Pinot Grigio - 6
23. A Chocolate port kit...- 3
24. Cranberry Chianti kit. - 6 gallons

 

[ScaryMae]

Brew Newbie all around... These are the ones that we have found!

Not much of a wine drinker before, mostly because I like the sweeter drinks. That usually meant vodka and cranberry juice. But during the summer last year i started drink some more fruity wines and thought that they were great. It lead to trying many other types, as most people i know drink wine. I decided to try at making my own, to keep costs down (haha) and give myself a new hobby.

So far it has been wonderful! My SO has joined in my hobby, but with beer and we are both loving it!

Here are the brews we have done so far:

My Wine etc:
Aug 1, 2016 Argentia Ridge Peach Chardonnay - Delicious!! Like drinking peach grape juice! We gave as gift for Christmas and everyone raved!

Oct 2016 Apple Cider - Bottled Still, will most likely carbonate with machine at drinking time. I wish I had looked into back sweetening this one!

January 1, 2017 Argentia Ridge Château Private Selection Merlot Wine Kit - Bulk Aging in Carboy right now.

Feb 7, 2017 Vineco Niagara Mist Mango Strawberry Moscato - In FastFerment now

Patiently waiting their turn...

Vineco Niagara Mist Raspberry Dragonfruit White Shiraz
Argentia Ridge Château Private Selection Chardonnay Wine Kit
Apple Cider
Prestige Sauvignon Blanc

His Beer:

Brewers Best Weizenbier
Brewers Best
Brewers Best

 

[BarrelThief]

BottlING time

I buy three gallon carboy. Five are to much of one wine.
Black raspberry, cherry, chocolates, coconut sugar wine. In second rack ready to filter next week.

This is what I have been busy doing:

Primary

Secondary
3 gallon 6 gallon Carlos/bronze
5 gallon Muscadine Red
8 gallon Noble
6 gallon Fredonia
5 gallon Brianna
5 gallon Niagara
5 gallon Catawba
5 gallon Edelweiss
5 gallon Diamond
5 gallon Delaware
6 gallon Malbec
6 gallon Zinfindal
5 gallon Traminette
3 gallon Apple
1 gallon Apple/Strawberry/Kiwi
Already made
Apple spice
Banana pepper/white grape/raspberry
Blackberry
Blackberry oaked
Black Raspberry
Blackberry/Raspberry Mead
Black Currant
Blueberry/Pomegrante
Brianna
Bronze
Candy Cane w/chocolate
Cabernet Sauvignon
Carlos/Noble Blend
Catawba
Chardonnay
Chambourcin & Vignoles blended
Cherry - montmorency & bing
Cherry - Sweet/sour cherries
Cherry blush
Cherry - Bing
Cherry - Montmorency cherries
Concord
Concord/Sweet Cherry
Concord/cherry
Concord/cranberry
Cran-Grape
Edelweiss
Elderberry/cherry/chokecherry
Elderberry - full body
Elderberry - blush
Elderberry - blush, kegged
Elderberry/Cherry
Fredonia
Foch
Gewurtz
habernaro hot pepper/white grape
Hot Pepper -Cayenne & Hungarian Hot
Island Mist Black Raspberry Merlot
Island Mist Blackberry Cabernet
JAO Mead
LH Vignoles
Malbec
Montepulciano
Muscat, kegged
Muscato (addd oranges)
Moscato
Muscadine Bronse/Carlos
Muscadine red
Muscadine-noble
Muscadine Red/Noble blend
Niagara
Niagara w/Noble&Muscadine Red slurry
Niagara w/Carlos/bronze
Orange/pinapple/apple
Orchard Breezin Blueberry Shiraz
PartyWine
Peach
Pear
Plum Bell
Pumpkin pie spice
Raspberry
Raspberry Blush
Red Raspberry/Blackberry Mead
Reisling
Rougeon
Sangiovese
Sauvignon Blanc
Seyval
Skeeter Pee/Muscadine slurry
Skeeter Pee - kegged
Skeeter Pee, pear slurry
Skeeter Pee, elderberry slurry
Starburst jellybean
Summer Breeze
Tropical Fruit
Watermellon/strawberry
Welch's Strawberry Breeze
Welch's White Grape & Peach concentrate
Welch's White Grape & Raspberry
Zinfindal
Zinfindal/Pomegrante
Cheese Aging
4 pounds farmhouse cheddar
3 pounds montery jack

WOW, I never listed everything before, By George, I impressed myself!

Juile

 

[heatherd]

Here's my updated list to include 2016 and 2017 batches:

Kits 6g
-12/28/12 Island Mist Cranberry Malbec
-2/2/13 Grand Cru International California Muscat
-3/15/13 Mosti Mondiale Montepulciano
-3/21/13 Mosti Mondiale Chardasia
-5/22/13 Meglioni Moscato Italiano
-6/16/2013 RJS Grand Cru California Moscato
-7/18/13 Tangerine Lemon Sauvignon Blanc
-9/11/13 RJS Cru Select Chilean Malbec
-10/11/13 Meglioli Marzemino
-1/2/14 Winexpert Eclipse Italian Barolo
-1/4/14 RJS Cellar Classic Winery Series Italian Super Tuscan
-2/16/14 Mezza Luna White
-2/23/14 Grand Cru International British Columbian Pinot Noir
-3/23/14 Kenridge LE2014 Italy Primitivo Showcase Collection - WMT AWARD WINNING!
-4/13/14 Winexpert Selection International South African Chenin Blanc
-7/4/14 Winexpert LE2013 Willmette Valley Oregon Pinot Noir
-7/4/14 Orchard Breezin Seville Orange Sangria
-8/13/14 Vineco Cellar Craft Sterling California Sauvignon Blanc
-8/13/14 Winexpert LE2014 Selection International Grenache Rose
-1/6/15 RQ14 Spanish Monastrell Petit Verdot
-1/16/15 Selection California Chardonnay
-1/16/15 RQ14 Italian Nero D'Avola
-6/7/15 Mosti Meglioli Masters Edition Amarone w/grapes and raisins
-7/25/15 RJS RQ2015 Italian Aglianico
-7/25/15 Selection Italian Pinot Grigio
-2/7/16 WE LE2014 Washington Triumph
-3/6/16 Selection Australian Grenache Shiraz Mouvedre
-3/6/16 En Primeur Astralian Sauvignon Blanc
-8/21/16 LE2015 Gewurztraminer Verdelho Muscat
-8/21/16 VDV White Zinfandel
-3/19/17 Eclipse Italian Forza
-3/19/17 LE2015 Fourtitude
-3/19/17 Eclipse Bravado

Kits 3g
-9/18/13 RJS Coffee port
-11/19/13 RJS Black Forest port
-9/1/14 RJS Toasted Caramel port
-9/1/14 RJS Coffee port
-10/11/15 RJS Coffee port
-10/11/15 RJS Raspberry Mocha dessert wine

Grapes/juice
-5/10/14 Chilean Cabernet Sauvignon; 12g; pail + frozen must
-9/13/14 California Old Vine Zinfandel; 6g; pail + lug of grapes
-9/11/14 California Cab Franc; 16g; pail + lug of grapes
-9/11/14 California Chenin Blanc; 6g; pail
-9/11/14 California Cab Franc/Zin/Cabernet Sauvignon blend; 7g pail + grapes, cofermented
-10/19/14 Italian Pinot Bianco; 6g pail - DUMPED due to incurable stinkyness
-3/28/15 All grape South African Pinotage; 6g
-5/12/15 Chilean Carmenere; 7g; pail + lug of grapes
-9/12/15 California Chardonnay; 6g; pail
-9/12/15 California Viognier; 6g; pail
-9/12/15 California Old Vine Zinfandel; 7g; pail + lug of grapes
-9/12/15 Maryland Seyval; 3g; all grapes - WMT AWARD WINNING!
-10/12/15 Italian Barbera; 7g; pail + lug of grapes
-10/12/15 Italian Nebbiolo; 7g; pail + lug of grapes
-9/26/16 California Muscat Canelli; 13 g; juice and grapes
-10/3/16 Maryland Traminette; 12 g; all grapes

Cider
-12/1/14; 6 gallons
-3/8/15; 6 gallons

On Deck
-Vanilla fig dessert wine
-New Zealand Sauvignon blanc
-Grenache Rose
-Looking forward to the Fall 2017 Harvest!!!!!

It's interesting to look back at this because I have only one bottle (my "one of everything I made" rack) from nearly all batches 2012-2014. The exceptions are that I still have bottles of cran-malbec and ports. Not meant to brag, just this is the only place I keep a complete list of everything with the start dates. Plus I post it so that anyone who might see the list and have questions about a batch knows they can ask me.

Heather

 

[sour_grapes]

Well, it is a modest start, but ya gotta start somewhere!

Bottled:
CC Sterling Merlot
WE Mezza Luna Red
CC Showcase Amarone
CC Showcase Lodi Old Vines Zinfandel
CC Showcase Red Mountain Cabernet
Dragon Blood
WE Selection International Argentine Malbec
CC Showcase Yakima Valley Syrah
CC Showcase Rosso Fortissimo
CC Showcase Yakima Valley Cabernet Shiraz
WE LE Oregon Pinot Noir
CC Showcase Walla Walla Cabernet Merlot
WE LE Washington Cab/Merlot
WE Selection Viognier
CC Showcase Argentinian Malbec
Amarone di Beppe tweakfest -- WE SI Amarone, and tweaked the hell out of it a la Joeswine!
CC Showcase Amarone
WE Selection International Australian Petit Verdot
WE Eclipse Napa Valley Stag's Leap Merlot
WE Eclipse Lodi Zinfandel
WE LE2014 Super Tuscan
WE Selection Original Luna Bianca

Bulk aging:
WE Eclipse Nebbiolo
CC Showcase Red Mountain Cabernet
California Viognier from juice bucket

Clearing:
WE Eclipse Yakima Pinot Gris

Secondary:
N/A

Primary:
Dry and lonely!

On Deck:
CC Showcase Rosso Fortissimo

 

[sg1strgt]

I know this may be a little off topic but I want to make some pumpkin wine but obviously they are not in season yet. My question is, can I use pumpkin pie filling instead and if yes how much would you suggest for a 3 gal batch. If not, any recommendations what I can do other than wait? Any/all help/suggestions appreciated

 

[sgx2]

I know this may be a little off topic but I want to make some pumpkin wine but obviously they are not in season yet. My question is, can I use pumpkin pie filling instead and if yes how much would you suggest for a 3 gal batch. If not, any recommendations what I can do other than wait? Any/all help/suggestions appreciated

The admins may want to move this to a different area, but here are my thoughts...

Yes you can use canned pumpkin! As I dig through my research notes I would recommend something like this:

3 Gallons of Canned Pumpkin Wine

12 lb canned pumpkin
3 lb of baked sweet potato
2 lbs of raisins (I'd be tempted to use Craisins for the additional hit of acid and for flavor)
4-ish lbs white sugar (start with 4 lbs, add a half pound later if you feel the OG was a little low)
2 tsp yeast nutrient
2 tsp yeast energizer
2 tsp citric acid
2 tsp pectic enzyme
3 gallons water
Lalvin EC-1118 yeast (or your favorite vigorous yeast, ie. K1V-1116 or 71B, etc.)

The sweet potatoes do two things -- first, they are reported to help maintain a pumpkin flavour in the finished wine, and second, they contribute amalyse enzyme that will help break down any starches still in the pumpkin flesh. I would buy 3 lbs of sweet potatoes, bake them at 350 for an hour and half, cut them in half, and carefully scoop out the flesh so that you can make a nice sweet potato skins appetizer with the empty halves by sprinkling in some grated cheeses and putting them back in the 350 degree oven until the cheese bubbles...but that's just me

This is going to be a messy one at racking time -- you'll rack over a fair amount of solids, but I would recommend racking a second time after a month so that you can leave those solids behind.

Good luck!

 

[sgx2]

Wow, sgx2, I am sincerely impressed by the wide selection of fruit wines you have created. I'd love to hear impressions of what some of the more unusual fruits taste like in a wine. Also some background on what makes a wine a goat wine. Why is cranberry a disaster and peach magic? What consists Forest Fruit. So many questions..... Please share a little more than the enticing names you've created.

Pam in cinti

Whoops! I didn't see your note until I went back to add to my list today. Happy to share...

Most of my wine names are inspired by the situation in which I receive the fruit or how they turned out. So, Magic Peach, one of the first wines I ever made from fruit, was Magic because I grew the peaches in my backyard and somehow, magically managed to harvest them before the raccoons did. The wines with "Goat" in the name were made from fruit supplied by a fellow nick-named "Goat" who runs a fruit stand an hour or so north of me. "May Day" was named thus because I picked the flowers on May 1st. "Forest Fruit" was an actual fruit syrup product at my local International grocers. "Bizzaro Burgundy" was from a pinot juice pail that was given to me via a strange collection of circumstances, I like the idea of "Bizzare Burgundy" as a name and then really liked the idea of using old wine-related Bizzaro comic panels as the labels (I won't attach these for copyright reasons). The ones with "Farmer's Market" in the name were from fruit from my local farmer's market (surprise!)...

I am often inspired to make fun labels from the story of the fruit.

Many of my experimental fruit wines have been great! Many, however, have been forgettable at best and awful at worst.
Things I am unlikely to repeat:
1) Dragonfruit - not so good, astringent and low in flavor
2) Prickly Pear Cactus fruit - started out a nice pink, ended up looking like pinot gris, was okay but had a very vegetable tone
3) Goji berry - I used too much banana for body, and for the most part it tasted like banana - if I remake this, no bananas will be harmed in the creating of that wine
4) Youngberry - made from tetrapacks of Youngberry juice from the local store - tasted like death and punishment - poured it down the drain and then cleaned the drain, twice
5) Dried Elderberry - This wine was looking, smelling and tasting so good, but then I put it away for a year and it came out with Geranium taint likely because I was in too much of a hurry to bottle it and didn't make time for any nature MLF to occur, and then despite that fact that it was bone dry, I used sorbate when stabilizing
6) Being stingy with k-meta in general - I need to remember that wines that will be aging, particularly ones that are lower acid, need a decent level of SO2, in my earliest days I didn't have any testing tools (I still need some), but eventually I found my way

Things that went very well:
1) Açai - once I dialed in that recipe, well, let's just say that whenever I see those jugs of Açai puree on sale I am compelled to put on a batch
2) Grögg - made from the Lingonberry syrup from IKEA - this comes out a little like cranberry (which is my all-time favourite non-grape wine fruit) but without the acidic bite - so amazing
3) Zinger! - from a Jack Keller recipe using Celestial Seasonings herbal tea - Surprisingly awesome Wind Berry Zinger flavour...
4) Roselle - the Hibisus - another Jack Keller find that worked out so well I am now aging a 3 Gal batch
4) more than I have time for today

 

[sg1strgt]

The admins may want to move this to a different area, but here are my thoughts...

Yes you can use canned pumpkin! As I dig through my research notes I would recommend something like this:

3 Gallons of Canned Pumpkin Wine

12 lb canned pumpkin
3 lb of baked sweet potato
2 lbs of raisins (I'd be tempted to use Craisins for the additional hit of acid and for flavor)
4-ish lbs white sugar (start with 4 lbs, add a half pound later if you feel the OG was a little low)
2 tsp yeast nutrient
2 tsp yeast energizer
2 tsp citric acid
2 tsp pectic enzyme
3 gallons water
Lalvin EC-1118 yeast (or your favorite vigorous yeast, ie. K1V-1116 or 71B, etc.)

The sweet potatoes do two things -- first, they are reported to help maintain a pumpkin flavour in the finished wine, and second, they contribute amalyse enzyme that will help break down any starches still in the pumpkin flesh. I would buy 3 lbs of sweet potatoes, bake them at 350 for an hour and half, cut them in half, and carefully scoop out the flesh so that you can make a nice sweet potato skins appetizer with the empty halves by sprinkling in some grated cheeses and putting them back in the 350 degree oven until the cheese bubbles...but that's just me

This is going to be a messy one at racking time -- you'll rack over a fair amount of solids, but I would recommend racking a second time after a month so that you can leave those solids behind.

Good luck!

OMG that sounds awesome! Thank you so much! I'll head to the store tomorrow for the ingredients. Right now I'm starting my first batch ever of dragon blood and a fresh batch of cherry wines

 

[sg1strgt]

Ok, need some help here. I am trying to make a batch of Dragon Blood, following the recipe EXACTLY (except I only used 1 bottle of Real Lemon). I am using EC-1118 yeast (never failed me yet) and I'm on my second day of NO fermentation. I have always followed the instructions on the yeast to the letter and like I said I've never had a failure until now. The must is a consistent 72 degrees, the yeast is new from the store (picked it up Friday) and was going like nicely before I added it to my must. Then, nothing. Color is perfect, smell is awesome, SG is 1.095. Help

 

[Johnd]

Ok, need some help here. I am trying to make a batch of Dragon Blood, following the recipe EXACTLY (except I only used 1 bottle of Real Lemon). I am using EC-1118 yeast (never failed me yet) and I'm on my second day of NO fermentation. I have always followed the instructions on the yeast to the letter and like I said I've never had a failure until now. The must is a consistent 72 degrees, the yeast is new from the store (picked it up Friday) and was going like nicely before I added it to my must. Then, nothing. Color is perfect, smell is awesome, SG is 1.095. Help

Don't be worried for another 48 hours.......

 

[sg1strgt]

Ok cool. I'll be patient. I have made at least 20 batches of wine since I've started this and have never ever had my fermentation take more than 24 hours to start. So if it doesn't start in 48 hours what would you suggest I do then

 

[Johnd]

Ok cool. I'll be patient. I have made at least 20 batches of wine since I've started this and have never ever had my fermentation take more than 24 hours to start. So if it doesn't start in 48 hours what would you suggest I do then

Check your pH, make sure it's not too low, get another EC1118, check the date before you buy it, and try again.

 

[sg1strgt]

What should my ph be?

 

[Johnd]

What should my ph be?

Above 3.00 would be good. The lemon juice in the DB is very acidic. Yeast doesn't like it much below 3.00.

 

[sg1strgt]

Thanks. I will pick up a ph test kit tomorrow and try it.

 

[Strangeak]

My.first white

My first white...an Australian chardonnay from a kit...did a raspberry merlot style kit prior to that...and a 25 foot cork shot in an attempt at a mead..

Still very new

 

[sg1strgt]

Ok so I woke up this morning to a bit of fermentation started in my DB. Took my sg and I'm down from 1.095 to 1.085 and my temp is still 72. I will still pick up a ph kick and test tonight but I feel better. My cherry however still has not started but I will have faith.