Recent content by detlion1643

I've made a blueberry wine once before and had no troubles with a ferment. I used cheapest frozen blueberries (can't remember what store). I did not measure ph nor any other levels except for sugar, and then a little nutrient and energizer. Started somewhere between 1.09 and 1.1 and fermented...

Bernard thanks for the calculations. Maller thanks for the information. With that in mind I can figure out how much sugar to add to get my sg and an efficient way of extracting them with the hot water and freezing method.

I've been doing a bunch of wines from fruit juices and concentrates mostly. I've been out of the hobby for a while, but getting back into it now. I'd also like to start moving up to using real fruit (well mostly, sometimes a mix of real and juice/concentrate). My question is how to figure out...

I ended up bottling my apple pie flavored batch yesterday evening. Turned out about 10-11%, and just sweet enough that it doesn't taste like alcohol at all. I'm telling ya, this one is definitely a winner, and the wife even likes it. I ended up with 1 1/2 bottles down myself, and man did it hit...

So the airlock has been bubbling away all day yesterday and a little bit today. Yesterday throughout the day I gave it 2 really good shakes/stirs to degas. There also seems to be a lot of dead yeast (or at least I hope that's what it is) at the top and in the neck of the carboy. I don't know if...

I will be trying something different in the near future. As for this batch, it measured under 1.000 this morning, so it's finally done! At this point I added in 1 tsp of sorbate, 1 whole bottle of the Mr & Mrs T Strawberry Daquiri Margarita mix, and 1 1/2 cans of strawberry daquiri frozen...

The recipe came from myself, came up with it on the spot. I will do a batch with the use of DME later for comparison though. It's certainly not an aversion to using it. The airlock has been steadily blurping, so I took a peek at this morning. It read at 1.01, so it's still going! Not sure why I...

This is certainly a frustrating batch. I don't know if it's because of the second yeast packet (it was dated), or something else, but it hasn't moved since 1.02 yet. I put it under airlock this morning and set it aside. Although, there is lots of airlock activity, so hopefully if I don't look at...

It's definitely started again, measuring 1.02 this morning... Should only be a few days until complete at this rate!

I want to avoid using DME for the time being. I'm not opposed to it, but I wanted this first batch to be relatively simple and then branch off from there. Think of this as a control batch. I used just normal white table sugar and 1 packet of Montrachet yeast. This batch has been extremely slow...

Took a peek at the carboy this morning, it's started, albeit slowly currently. Here's a few pics of the ingredients chosen:

My wife doesn't drink beer and only some certain sweet red wines. But she really likes a couple different flavors of the Seagram drinks. Strawberry daquiri is one of them. So I picked up a few items and mixed up a batch to see if it might come out to her liking. 6 cans frozen strawberry...

This morning I ended up racking onto 5 cups of sugar and 2 1/2 tsps of apple pie spice. I stirred/degassed for a few minutes, but there is still a thick layer of sugar laying at the bottom (it didn't all dissolve or get mixed in). Also, my hydrometer broke (I dropped it on accident) while doing...

Finally had some time to check on my batch this morning. Finally under 1.000... Not sure how long it's been "finished" before, but it sure took its sweet ol' time. Dropped in 4 campden tabs and 2 1/2 tsps of sorbate. Going to drop in about 5 or so cups of sugar tomorrow and another 5 tsps of...

So it's now been about two months. About three weeks ago, I noticed this batch sat at 1.03 for a while (about a week). So I pitched a little bit of nutrient and energizer and another packet of montrachet. Today it sits at 1.000. It's taken so long to get here I don't know what caused all my...