Last Activity:06-14-2009 2:39 AM
Posted in thread: Anyone make spontaneous-fermented wine? on 06-13-2009 at 04:33 AM
Last year was my first attempt at making wine. A friend gave me enough concord grapes to make 3
gallons of wine, roughly 45 lbs.The method he uses, and what I did for this batch, is to take
Posted in thread: When has fermentation stopped? on 06-12-2009 at 05:22 PM
The yeast is not going to die. It runs out of sugar to eat, but it is still there. The
fermentation is done when the specific gravity is stable for 3-4 days.The yeast would die if
the wine reached the...
Posted in thread: When has fermentation stopped? on 06-12-2009 at 01:10 PM
Newbie question - When has fermentation stopped? I have a 3 gal carboy of Loganberry where I
can still see fermentation activity through the glass but it's not enough to show any activity
through the ...
Posted in thread: Sweetener suggestions for Loganberry on 06-09-2009 at 03:40 AM
What about using some of the juice from the packed fruit? Or maybe ask the lcl winery to sell
you some of their loganberry concentrate? I just bought 20lbs of blackberries from a lcl
winery, (a smokin...
Posted in thread: Sweetener suggestions for Loganberry on 06-08-2009 at 11:03 PM
Sorry, no. I don't know what "loganberry" even is- we don't have them around here. I guess if
it tastes like a raspberry, you could use a raspberry/apple concentrate, for example, depending
on what yo...
Posted in thread: Sweetener suggestions for Loganberry on 06-08-2009 at 12:49 AM
You can use honey, sugar, juice concentrate, etc, whatever you'd like OK, not meaning to beat
a dead horse, but I really want to try some sort of frozen juice concentrate, at least with
maybe a gallo...
Posted in thread: What type of corker? on 06-07-2009 at 11:18 PM
I have to use my Double Lever Corker - $24.99.I have this corker and it works decent. The one
problem I have with it is the rod that pushes the cork into the bottle is narrower that the
cork itself a...
Posted in thread: Sweetener suggestions for Loganberry on 06-07-2009 at 06:59 PM
The wine labs/wineries use an enzymatic test to determine glucose and fructose residual in the
wine. This uses a Spectrophotometer machine.In a home setting, there are a couple of ways to
Posted in thread: Sweetener suggestions for Loganberry on 06-07-2009 at 06:36 PM
It takes nearly 2 lbs of dextrose to increase the SG of a 5 gallon batch by 18 points. That's
pretty significant!Ok, so if I have a dry as possibly can be wine and I increase the SG to
1.008, what wil...
Posted in thread: What do I need to start in wine making? on 06-07-2009 at 06:29 PM
Frankly, assuming you're talking about traditional grape wine, I'd recommend you try a couple
of kits. Then you wouldn't have to fool with enzymes and nutrients and acid blends and all that