Recent content by fat cat

I have a 5 gal batch, just now on its 3rd week, from the same kit. I was wondering what yeast you used. My primary started verry slow and the sg is just now at 1.033. Still has the cherry taste and was thinking about either putting the sorbate to it at about 1.01 or putting some cherry...

it is and has been a room temp 75 deg. SG is at 1.1. Used red star "cote des blancs yeast in a venters harvest cherry base.

started a 2 gal batch yesterday. 6087+2=6089

Started a 5gal batch of cherry sunday. It now has a sour smell and no change in SG. Did not use a starter. Do I need to scrap this batch and start over or try pitching more yeast.

was thinking about using a green apple base. How do you guys think that would turn out.

thanks CBBaron, BigKahuna, and attitude that is what I was looking for.

was thinking about starting a batch but not decided on a recipe. Do not like real dry wines and want to keep as much of the apple flavor as possable. could you guys post some of your favorite recipies.

woke up this morning to a nice foamy cap in the bucket. smells awful but was sort of expecting that.:rockin:

new member from dunlap. Looking for anyone close who mite could help me get started with some wine.

thanks for the quick reply. I am off to dump the yest in.

first batch ever. doing concord frozen grape recipe. Asked the guy at the shop where I bought my equipment kit to include all chems. needed. The recipe calles for acid blend and pectic acid. He did not supply me with this. is this needed or can I do without it. Sitting now ready for yeast and...