Last Activity:09-22-2014 12:18 PM
9 Likes on 9 Posts
Posted in thread: First attempt with wine is moldy on 09-17-2014 at 05:22 PM
Was it yummy??
Posted in thread: Help me out of this mess! on 09-10-2014 at 08:05 PM
OK, I have 60 lbs of pears (that were cleaned, sliced, destemmed and then frozen) that I mashed
up for a 5 gallon batch of wine.I poured the juicy mash into straining bags figuring I could
Posted in thread: Using Vinegar to Clean Wine-Making Fruit on 09-03-2014 at 02:14 PM
You got it. I'll be adding K-meta, as usual. The vinegar was just to clean the pears. It's too
late now, but I'll skip that step in the future. Just use water, or at least rinse extra well
in clean wa...
Posted in thread: Backsweeten without Sorbate (Cote des Blancs)? on 09-02-2014 at 09:11 PM
So, if I made a batch of wine with Cote des Blancs yeast (13-14% alc tolerance), with an ABV of
13.5 - 14%, and I let it clear completely, would I be safe adding sugar (and a bit a campden)
to the cle...
Posted in thread: Using Vinegar to Clean Wine-Making Fruit on 09-02-2014 at 05:03 PM
OK, Thanks! There would be very very little vinegar taste or smell. I used like 1 cup of
vinegar in a whole sinkful of water, and the pears were drip dried before freezing. Just making
sure so silly b...
Posted in thread: Using Vinegar to Clean Wine-Making Fruit on 09-02-2014 at 04:07 PM
So, when cleaning about 50 lbs of pears, I soaked them in commerical distilled white vinegar
and water (as I do for all my produce I eat).Then I just had a thought - using vinegar to clean
Posted in thread: Pumpkin Wine on 08-29-2014 at 12:23 PM
My pumpkin wine was A-MAZING....
Posted in thread: About to make Apple Wine - Sugar Question on 08-27-2014 at 01:09 PM
If you ferment apple juice to more than approx. 9% ABV, it loses all of it's taste. It might
come back if you let it age for a long time. Just sayin'.I disagree. My dry apple @ 13.5 is
delicious. I th...
Posted in thread: About to make Apple Wine - Sugar Question on 08-26-2014 at 07:59 PM
Sounds like a simple, tried and true winner. Set your SG @ 1.100, and the CdB yeast will finish
it dry. It's what I use almost exclusively, and it'll run up to 15% easy.Edit: Forget boiling
Posted in thread: Should I clear a red wine? on 08-26-2014 at 05:17 PM
But Yooper, I'm IMPATIENT!