Hummer

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• Posted in thread: Homegrown Wines on 03-16-2013 at 05:00 AM
  We grow apples, apricots and peaches and often have an abundance left to make a variety of
  wines. Fruit wines can be wonderful, and inexpensive to make when you grow your own fruit. You
  can't buy wine...

• Posted in thread: Show us your bottled wine. on 03-16-2013 at 02:01 AM
  106874Look what I picked up off Craigslist this weekend. Gonna make my life a whole lot
  easier.Nice find! Having a crusher destemmer can be a real game changer for your winemaking.
  Nice press, too.One...

• Posted in thread: First time using a hydrometer on 09-25-2012 at 07:31 PM
  Hi there brewers,I have been making wine for a year now and done four batches. One of the
  things I have found is that my wine is often sweet, and I would like it less so.I have recently
  brought a hydr...

• Posted in thread: Looking for a good deer camp wine on 09-24-2012 at 05:23 AM
  My favorite wines go to hunting camp to share with the guys in the evening. Some fellows aren't
  regular wine drinkers so I take a few fruit wines that are lighter or sweeter, and a few
  heavier tannic ...

• Posted in thread: Looking for a good but fast wine ... on 09-22-2012 at 07:42 AM
  Was just looking for an easy, quick, but good tasting wine. That tomato batch had me so I
  couldn't think rite. What a nightmare!!! So if anyone has a recipe that involves watermelon,
  melon, easy, good...

• Posted in thread: Spiced wine? on 09-07-2012 at 04:30 PM
  I agree with Saramc that if you want something quick, mulling is probably your best option.
  But, making a real spiced wine, and any good wine, takes time. I suggest you make more wine now
  and set your...

• Posted in thread: Peaches! on 09-06-2012 at 11:24 PM
  Hummer, I was wondering about what benifits there are to leaving the peach skin on. I'm just
  imagining all the little peach fuzzies floating all over the place. Also how long many days do
  you stir to ...

• Posted in thread: Peaches! on 09-06-2012 at 04:03 AM
  Thirty peaches for 5 gallons may be a little light on flavor. Four or five pounds per gallon
  would be a good start. I've used a much as eight pounds per gallon to make a rich peach wine.
  Let them ripe...

• Posted in thread: Added way too much K-meta (no, I mean WAY too much) on 06-06-2012 at 10:23 PM
  Hummer, will bottle-aging work as well as bulk-aging to dissipate the SO2? I've read that it's
  harder to get rid of excess sulfites in bottled wine, because the sulfites have nowhere to go,
  so I thoug...

• Posted in thread: What to do with fruit, afterwards? on 06-06-2012 at 07:54 PM
  Maybe. It sounds like a good idea but I've found that leftover fermented fruit has lost all
  it's sugar, and most of it's flavor and structure. It's never appealed to me enough to try
  making jam from i...