Last Activity:07-28-2015 12:41 PM
14 Likes on 14 Posts
Posted in thread: Making Blueberry Wine with 2x the reccommend berries? on 07-29-2015 at 02:06 AM
Thanks for the tip! These are more "commercial" berries, though they were locally grown.
Posted in thread: Making Blueberry Wine with 2x the reccommend berries? on 07-24-2015 at 12:20 PM
OK! So, how did your 5#/gallon turn out? With the extra volume I'll make to account for
racking losses, I'll be at around 5#/gallon (plus we will probably skim some off for
eating!)Did you have signi...
Posted in thread: Making Blueberry Wine with 2x the reccommend berries? on 07-23-2015 at 03:45 PM
So, I have access to a Blueberry "Orchard". They are hooking me up with 60lbs of berries, to
make wine, and split half and half.I was intending to make a medium-heavy blueberry wine with
6lbs of berri...
Posted in thread: Cranberry Wine on 07-20-2015 at 11:54 AM
Yeah, but was it 100% juice? The 27% whatever they sell in the stores is excellent for making
it straight, no water added. If it wasn't 100%, you'll be looking at realllllly light wine.
Posted in thread: Suggestions on Moving wine collection? on 06-08-2015 at 07:04 PM
Yeah, thanks! I've already drank and even dumped a few poor-performers to lighten the load.My
question is what about temperature control? I think of a 110* moving truck for 4 days. Can't be
good for t...
Posted in thread: Suggestions on Moving wine collection? on 06-08-2015 at 02:09 PM
OK, so I'm moving about 800 miles in a few weeks. I have about 160 bottles of homemade wine.
What's the best suggestion for moving all this? I presume I don't want to give it to the moving
Posted in thread: Do you need to add Po Sorbate when dosing champagne? on 05-24-2015 at 12:50 PM
Pumpkin Dude -You are adding a sugar solution after you've removed the yeast from the 2nd
Posted in thread: Do you need to add Po Sorbate when dosing champagne? on 05-20-2015 at 01:47 PM
Bump! Any suggestions would be helpful!
Posted in thread: Do you need to add Po Sorbate when dosing champagne? on 05-18-2015 at 04:33 PM
So, I'm getting ready to disgorge my champagne; when I add a sweetened dosage back (a mix of
the same champagne and sugar to sweeten it a bit), do I need to add Po Sorbate to prevent
Posted in thread: Flavoring additions... on 05-18-2015 at 02:54 PM
More Acid Blend! 2 tsp per gallon will kick it up a notch. Yes, that means you need 10 tsp to