Recent content by mayberry

Ah, you'll be fine. With Skeeter Pee, I just eyeball that stuff. ;)

I have a mango from V8 Peach-Mango and half a carboy of mango meat. After clearing and racking to a smaller container, it's now aging. It tastes sort of like when drinking OJ after brushing your teeth. Maybe sweetening would make it better. Or maybe blending with ice and coconut milk. ;)

24oz plus 4 cups sugar in 6 gallons.

Bottled a batch today, back-sweetened with grenadine and sugar. And we'll be taking some to a get-together this evening. :)

I fortified my banana wine with a banana-infused brandy and have taken no great care to prevent oxidation. I'm working for a sherry-style result. Recently I added two pounds of honey after stabilizing. It still tastes hot, with a sharp punch on the nose. But the exhale is smooth with a touch...

As long as there are still yeast in there, a pinch of priming sugar or a drop or so of corn syrup should do the trick. There are many guides online for carbonating wines to make them sparkle, depending on your choice of fruit you should be able to find help with google. Also, there is always...

I use raisins in mine. I also omit the tannin in the recipe. I don't know that it changes the flavor profile any. But I feel like it helps with the roundness of the beverage. That could be hocus pocus, though.

I am growing jalapenos and ghost peppers right now with intent to make wine from the fruits. Glad to hear it's tasting good!

I used the slurry from a 1 gallon batch of mango wine to ferment a 6 gallon Skeeter Pee batch. It fermented out faster than expected. :)

Do you have anything in there to give the yeast nutrients?

Read the last post on this thread at WMT: http://www.winemakingtalk.com/forum/showthread.php?t=8549&page=2 Worked for him, though I wonder what flavor nuances come from the sugar substitute.

Not normal. Are you sure it stabilized properly?

Good luck to you! I did a test batch of watermelon wine just once and it turned out pretty foul and stinky. I still have a bottle of it in the fridge to see if it gets any better, but the rest has been dumped. My problem may have been overly ripe fruit.

Welcome to HBT. :) Looks like this is a sort of pseudo-sake?

My ginger beer recipe goes as follows: (4 liters) Extract: - Juice of 3 lemons - 2.5 cups simple syrup (1:1 ratio water to sugar) - 1 cup ginger juice (I make mine with 2 lbs ginger root with 4 tablespoons water, chopped and pureed in a food processor. Press out juice.) Divide extract...