Last Activity:08-04-2016 1:29 PM
Likes Given: 3
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Posted in thread: New to winemaking - blueberry wine recipe/advice? on 07-31-2016 at 02:17 PM
From Jack Keller's website blueberry (or bilberry) wine doesn't contain that much acid. CJJ
Berry says to add 2 teaspoons of acid blend per gallon!I added 1.5 teaspoons and think it's
slow anyway. als...
Posted in thread: Blueberry/blackberry wine on 07-26-2016 at 10:43 PM
So here's the direction I went because it's what I could get my hands on today.....found this
recipe for a one gallon batch that I liked. 4lbs frozen blueberries and my small amount of
Posted in thread: Elderberry wine... unripe berries got in on 04-11-2016 at 04:28 PM
Hi Damdaman.I have a similar issue and am wondering whether to throw the batch or keep. I
thought I would keep for a couple of years and then taste.Although the first time this
happened, I used 100% n...
Posted in thread: sorbate question on 09-12-2015 at 08:40 AM
I discovered that the rubber stopper from a wine-keeper fits into one of those cylindrical
airlocks, which enables you to de-gas easily over a few days provided the wine has been
stabilised. Then any ...
Posted in thread: do I need to re-stabilise this before bottling? on 09-12-2015 at 08:33 AM
I have a gallon of elderberry wine that is two year's old. It was stabilised and back-sweetened
to 0.999 about one year ago.Is it a good idea to add anything to re-stabilise (or add another
Posted in thread: Oak chips and wine on 10-21-2014 at 04:33 AM
Actually, you should absolutely add the oak chops to the fermenter, when using chips in the
primary during fermentation, the active yeast metabolizes and buffers the oak. much like a
barrel ferment, n...
Posted in thread: Wine infected? on 10-21-2014 at 04:27 AM
Think I've cracked it - resorted to bentonite in the end and it's much clearer now. The bits
must have been orange juice - I'm almost ashamed to say I used orange cordial instead of the
real thing! An...
Posted in thread: Oak cubes on 10-21-2014 at 04:22 AM
I've tried sanitising oak chips and also adding them straight, including the dusty bits, and
prefer the latter method. I find it easier to avoid over-oaking that way and have never had any
Posted in thread: Wine infected? on 10-11-2014 at 09:51 PM
Having failed to make an elderberry & clove cordial (like my grandmother used to make) because
of not boiling to kill off any wild yeast it began to ferment. I emptied the bottles into a
demijohn and ...
Posted in thread: adding to wine must to make port on 09-29-2014 at 08:11 PM
People make a lot of faux ports by step feeding with more juice concentrate or sugar. We like
to let it drop to 1.01 and take it back up to 1.02 as many times as the yeast can take it. You
have to put...