- Posts 18
Last Activity:01-24-2015 12:19 AM
Likes Given: 1
Posted in thread: Mango Pulp Wine on 01-25-2015 at 09:27 AM
I'm a big fan of degassing and adding sparkloid too..
Posted in thread: Mango Pulp Wine on 01-21-2015 at 08:33 AM
This batch has cleared up significantly in the last 6 days (I used some sparkalloid after I
transferred to a secondary carboy with a filtered siphon). I have about a 1/2" of sediment on
the bottom of ...
Posted in thread: Mango Pulp Wine on 02-04-2014 at 11:57 AM
But some yeast's needs are different.. a cold ferment is sometimes delicious.
Posted in thread: Mango Pulp Wine on 09-16-2013 at 07:12 AM
A couple of my Cranberry wines took forever to ferment and ended a bit on the sweet side too.
Posted in thread: Mango Pulp Wine on 06-24-2012 at 06:32 AM
Would this wine benefit from the addition of some saffron after the last racking?Be an
interesting bonus for color restoration, additional aromas and even add a nice bitterness or a
tannin like mouthf...
Posted in thread: Cranberry-Marionberry Juice on 09-26-2011 at 09:56 AM
Cranberry wine is slow to ferment because of the salicylic acid in it.It is a worthy and
rewarding wine in the end.
Posted in thread: Fruit flies in airlock on 09-26-2011 at 09:55 AM
I put sulphates in the water of my airlock to prevent molds etc.
Posted in thread: Elderberry wine on 09-26-2011 at 09:53 AM
Mix it with some frozen 100% concord juice or the like and it's pretty good wine at a years
aging. Straight elderberry wine is harsh and needs several years to mellow.That's been my
Posted in thread: Elderberry bubbles. on 09-26-2011 at 09:51 AM
As long as you have proper sulfate levels you are good to go.Elderberry wine can take some time
to fully ferment if the sugar content was high and to taste good it needs to bottle age for
Posted in thread: Elder and blackberry wine on 09-26-2011 at 09:49 AM
Best to continue racking on monthly intervals until lees are no longer present, or Sorbitol and
filter.I find that using sparkloid speeds up the clearing of most wines.