Recent content by bkvail

ya, I figured it was bad news - scary that anybody can get it...... I wonder if they sell it to KIDS too, egads........

Package of Still Spirits Turbo Yeast and filter carbon - eBay (item 380081858200 end time Dec-15-08 04:56:37 PST) I was browsing ebay for different yeasts and wine supplies and came across this? whaa? when does it quit being 'wine' and become 'hooch'?!!!!

you need to upload your pic to a picture hosting site and give it a URL. If you don't have a picture hosting site, you can email the pic to me at [email protected] and I'll upload it to my host and email you a URL to post your picture with.

I wish my local wine store opened before 3pm :P I don't have time today to wait around for them to open - so I'll have to wait for another day. I did draw off 1/4 of the gallon, added some honey and put it in the fridge. I had to put a big red X on the juice jug I put it in so my kids didn't...

I know I'm going to want to backsweeten my apfelwein - is there more than one way to stabilize? One way I read was k-sorbate (1/2tsp/gallon) + 1 crushed campden tab/gallon. I have the campden, don't have the k-sorbate. I think I'm going to backsweeten with honey......

OK, I have read several ways to stabilize to backsweeten now - another post I read said to use 1/2tsp. k-sorbate and 1 crushed campden tab per gallon to stabilize and backsweeten after a couple days, then wait for a few days to bottle..... do I use k-sorbate/campden or potassium sorbate to...

that would make it similar only lower alcohol content, correct?

I have some that has been fermenting a month - it is now clear and no more positive pressure in the airlock. I'm guessing it's done and can be stabilized and backsweetened now? and bottled soon for aging?

my apfelwein is now a month old - this is the first wine I've made..... the wine has stopped fermenting (no more pressure in the airlock), and the wine is crystal clear with a thin layer of sediment on the bottom. Is this basically done except for aging? I can stablilize and backsweeten now...

I tasted a tiny bit of my 3 week old apfelwein - and it's extremely dry and not so good right now. I can't wait for it to age so I can stabilize and backsweeten!

I plan to rack my strawberry/lemonaide wine (maybe 3 weeks old?) as soon as my local wine store gets another 3 gallon carboy in stock in a week or so because it's got a lot of sediment now. My question is: when I rack, I'll lose some volume - should I add more juice, or just leave the...

Your onion cake looks FANTASTIC! Is it made from the same recipe that you posted? I wonder if you can make the Federweisser similar from white grape juice concentrate? If not, I'll have to make yet *another* trip to my wine store (darnit! LOL!)

thanks GF - I was talking about putting them in individual serving sizes - like the apfelwein I wouldn't want to open a whole wine bottle of it at a time - I'd want a 12oz'er like coolers/beer come in. Thanks for the link BigKahuna - I will mark that and come back later to read. I'll still...

I have a ways to go before I have to worry about bottling, but I'd like to start collecting bottles now. I have about 6 gallons going. I have about 8 full size wine bottles (and corks and a corker), a half case of beer bottles (would need to buy caps and capper if I used these), and then I...

there are a lot of acronyms for TLA - but I'm guessing it's three-letter-acronym?