Last Activity:01-12-2013 11:53 PM
Posted in thread: Fizzy wine ? on 08-27-2012 at 10:29 AM
I'd imagine that it's the same as carbonating beer?There are a few wine styles that come
carbonated (e.g. Lambrusco)
Posted in thread: I want to make wine from Mountain Dew Throwback on 08-27-2012 at 10:28 AM
Has anyone had thought to overloading the yeast with sugar, pushing it above its ABV tolerance
in order to sweeten the final product?
Posted in thread: Banana Mead ? on 04-30-2012 at 08:48 PM
The banana mead is fermenting fine. A 20 point drop in 1 day, and while it wasn't as impressive
as the flickr clip that Machalel posted (presuming the username is common to the same person)
over at go...
Posted in thread: Banana Mead ? on 04-26-2012 at 08:15 AM
No idea, but you could always try making a 'plain' mead and then racking onto the strawberries
/ banana in a secondary?
Posted in thread: Banana Toffee Wine on 04-25-2012 at 08:52 PM
Hmmm, no I hadn't thought of nutmeg. That might be nice actually...That would be cool, it might
be some time before it's ready though :)I am planning on doing a bochet some time later this
Posted in thread: Banana Toffee Wine on 04-25-2012 at 07:14 AM
SG got down to 0.995, so I racked it off the lees and added some extra honey (100g) and some
more mashed banana juice (350g banana). This brought the SG back up to 1.007, and started
Posted in thread: Banana Wine on 04-25-2012 at 07:10 AM
Wow, I somehow never saw this thread before making my banana wine! Weird! not sure how much of
a difference it will make, but I mashed my banana (both physically and chemically a la malted
Posted in thread: First Mead, so far so good. Help me keep it that way on 04-24-2012 at 10:22 PM
Since november? Probably fine to bottle it then (of course assuming that the FG has been steady
for a while). Definitely not too long, some people bulk age meads for up to (and over) a year
Posted in thread: Curious about my dad's old winemaking methods on 04-18-2012 at 08:05 AM
I can't remember the reference, nor the exact figure, but once the alcohol content gets above
~12-13% then apparently getting any wild infection is extremely unlikely. Acetobacter is
probably one of t...
Posted in thread: Adding Blueberry on 04-17-2012 at 02:48 AM
Everything I have read says that blueberries have a very subtle and mild flavour when
fermented, and are recommended to be added in the secondary, not primary.