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Arpolis · 02-01-2013, 11:16 PM

I plan on making this soon as a starter to use the yeast slury after racking from primary in a skeeter pee inspired mead.

4 cans of Welch's White grape peach concentrate.
1 TBS black tea (Earl Grey)
1 tsp DAP
1/2 tsp yeast energizer
1/2 tsp pectic enzyme
Water to a gallon
Yeast: Lalvin 71b

MzAnnie · 02-02-2013, 04:22 PM

Quote:

Originally Posted by Ridenour64

That sounds really good I am going to have to try that! But what does it mean to splash rack? I've been hearing that a lot recently.

To me, it is just pouring it off through four times folded flour sacks (old way and remember I drink my wine young) It is not an acceptable practice if you are going to age your wine, as it is exposed to air. From what I read, it is a way to get out the sulpher smell and the CO2. I just do it to strain my wine. The experts can give you the why fors and where fors. I just come from a long line of shade tree & gulag vintors!

Ridenour64 · 02-03-2013, 09:03 AM

Quote:

Originally Posted by MzAnnie

To me, it is just pouring it off through four times folded flour sacks (old way and remember I drink my wine young) It is not an acceptable practice if you are going to age your wine, as it is exposed to air. From what I read, it is a way to get out the sulpher smell and the CO2. I just do it to strain my wine. The experts can give you the why fors and where fors. I just come from a long line of shade tree & gulag vintors!

I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!

WilliamSlayer · 02-03-2013, 09:51 AM

Quote:

Originally Posted by Ridenour64

I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!

Been at it two years now, and I feel like I'm just scratching the surface. Love it though!

MzAnnie · 02-03-2013, 03:23 PM

Quote:

Originally Posted by WilliamSlayer

Hey, "Retention of Mental Sanity" , that's a great medicinal use of Wine!

;-)

And, If I might add, a great name for a wine...

MzAnnie · 02-03-2013, 03:29 PM

Quote:

Originally Posted by Ridenour64

I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!

I, too have learned a lot. I just started making wine about a year and a half ago, but have been watching all my life. One can only make so much jelly before you have to find other outlets for mass quantities of fruit in my yard. But it never seems to be enough to make my 200 gallon quota for the year!!!

Ridenour64 · 02-03-2013, 03:51 PM

Quote:

Originally Posted by MzAnnie

I, too have learned a lot. I just started making wine about a year and a half ago, but have been watching all my life. One can only make so much jelly before you have to find other outlets for mass quantities of fruit in my yard. But it never seems to be enough to make my 200 gallon quota for the year!!!

That's awesome you have the land to grow your own! My back yard couldn't even fit a pool if we wanted one. I would love to do that.