Recent content by FlyinDan1017

Everything and a lot more than what I started with!! You're good to go; start fermenting!!

Wine is easy and you can be much more creative with ingredients. 'Champagne' referrs to only wines made from that region of France. Sparkling wines,.however, are very similar to beer making. A really easy and tasty one to start is 'sparkling white grape peach'. There's a good thread/recipe on...

Yes, you can make and toast your own oak chips but for the work vs cost of just buying its easiest to just buy. There's a few good articles if you just google, and I think there's a writeup for making them on jack kellers site. Good luck!!!

SP is always really gassy after primary. Get started stirring (and stirring, and stirring...) and eventually it'll drop all the stuff and clear. Sparkloid or SuperKleer will help a lot too. You also wanna be sure fermemt is 100% done as it takes a lot of sugar to bring the lemon flavors back out...

You extend the shelf life by adding sulfites. One crushed up Campden tab per gal will protect the wine. I'm assuming you mean grocery concentrate for juice not concentrate specifically for wine making. The reason some say that concentrate wines don't age well is because they typically don't...

And be sure you carb it up nice!!! Great recipe, just bottled a variant w/ half white grape peach and white cranberry peach. Good luck!!!

I started a gallon last Nov using Jack Keller's recipe, which calls for grating the pumpkin as opposed to cubing/crushing. I didn't taste at the last racking (too afraid since the first tasting was TERRIBLE), knowing this was a longer time wine. I'd planned on adding some spices to the...

Obviously, I can't add anything to what's already been said as it's spot on (especially Yooper). I would suggest wondering over to Jack Keller's site for a bunch of good info on the winemaking processes. Of course, and not to detract from HBT's wealth of info (I spend WAY more time 'educating'...

Started two batches of JKellers 'Apple Pie Moonshine' about a week apart with the intention of combining to bottle/jar together. Pulling the carboys out of the closet I realized that I didn't add SuperKleer to the second batch at onset, and thus, it's still cloudy. My initial reaction was to...

You shouldn't have any foaming when racking into the bottles. Depending on how long ago you stabilized/racked last, the worse case may be a few popped corks. It's hard to resist the want to bottle too soon, but it's important the wine is completely still before doing so.

I'd be worried about how much agitation the wine'd get going through the pump. Here's a test..bottle your next batch the normal way, but pull off two samples in beer bottles. One bottled from the wand and one normal. Taste both samples side by side when ready and see if there's any differences

Haha!! yea. It's the gasses being released inside the bag. Perfectly normal

Prob need a tsp of yeast nutrient, and will need something for body. Either 1-2cup chopped raisins, boiled banana, or white grape concentrate. Might need to up the sugar a little depending on what you add for body. Use your hydrometer after steeping to determine if more is needed. Good luck...

I guess it depends on how much you're bottling. For a 5gal batch, I'd prob rack into a 3gal carboy to stabilize/sweeten. Then carb the rest in bulk/bottle. When doing the SparklingWhiteGrapePeach recipe here, I use 5'ish oz per 5gal and have SWMBO gently stir while I'm racking into bottles.

Looks like it should to me. Take the lid off and listed for bubbles...It'll also smell a little yeasty at this point. give it a stir, oxygen is a good thing during primary. Leave the lid off and just cover w/ a cloth to keep bugs out. Transfer to secondary, top up, and airlock once the SG is...