Recent content by jewelsbrew

Is it still bubbling? The yeast is stillworking until gravity reaches .996. At that your abv will be 15%. It will clear when yeast is done. Sent from my HTCEVOV4G using Home Brew mobile app

I made a batch of white grape wine and did not add any acid blend at the beginning because I was out. I am ready to do the final racking before adding sorbate. Can I add acid blend at this time to spruce up the flavor of the wine. The original recipe called for the addition of acid blend...

My first wine was made from welches frozen concentrate. There are a lot of recipes out there and is cheap to make. Keep good notes on dates and gravity and so on. If it turns out good you can repeat it.

Thanks for the input. My recipe as follows: 12 oz. blueberries 2 - 11.5 blueberry pomegranate concentrate 2 cups sugar 1 tsp. pectic enzyme 2 tsp. acid blend for a TA .75 1 tsp. yeast energizer 1 crushed Campden tablet water to one gallon wine yeast - lavlin k1-v116 SG 1.096 before...

I have added oak and it gives it a hint of rustic flavor. Good. Put in secondary after fermentation complete. Let sit for a few weeks while degassing. I used about handfull in gallon. Sent from my HTCEVOV4G using Home Brew mobile app

I am getting ready to start a batch of old orchard blueberry-pomegranate frozen concentrate batch. Has anyone tried this or have a recipe to start with. I have only made from grape concentrates before.

I put sorbate in when FG is .0990 and back sweeten with cane sugar to taste. I have a buddy who adds sorbate before yeast is done FG 1.020 or so to leave some of the original sugar behind. The later results in a lower ABV though. I am going to try different sweeteners this time. Maybe...