Recent content by Noe

I'm in the middle of doing this wine right now. I had a few pounds in the freezer for when I was bored. I waited until the fruit fell from the tree to harvest them. I do have one tip when making this wine. You have to taste each persimmon you use. I would stick my tongue to the fruit after...

I've used 71B-1122 and EC-1118 for my batches before. Both turned out great but the EC-1118 will push alcohol higher if it has the sugar to do so.

Local Home Brew Shop. You can also find 1 gallon glass carboys with apple juice in them at any grocery store.

BLUEBERRY PORT WINE 6 lb. blueberries 1/2 pt. red grape concentrate 1/2 c. light dry malt 1-3/4 lb. granulated sugar 1/2 tsp. pectic enzyme 1-1/2 tsp. acid blend 1/2 tsp. yeast energizer 1/2 tsp. wine stabilizer 4 pt. water crushed Campden tablet wine yeast Wash and crush...

I can't comment on Rhubarb because I haven't made anything with it before. If you are going for cheap I'd say concentrate. I would try a port, but that could just be because I've been wanting to make one and haven't got around to it yet. You could maybe try to dial down the recipe to make (1)...

I've never seen it in grocery stores. I have seen it in my LHBS but it is not sold in a small amount and it isn't cheap either.

Do one 5-gallon batch and then do a 1-gallon port of blueberry. You could use a frozen concentrate but you could also get frozen berries from the store for a couple dollars more than the concentrate.

You could add 1.5lbs of blackberries per batch to make up for the lost blueberries.

You can buy a degassing rod from any LHBS. It shouldn't be much and you can attach it to the end of a power drill and degas it before you bottle. When you take a hydrometer reading and it is constant at a certain point like 1.000 or .996 etc. for a certain time that will tell you that it is...

You should be fine. It would take longer than that to get any off flavors from the lees.

Maybe Lalvin 71B-1122 for your yeast.

What yeast did you use? Did you take a hydrometer reading before and 17 hours after? Also did you start it in a carboy or a food grade pail?

Regarding your question on how jalapenos age I would guess if you added 1/8 tsp of tannin it would help it age better. I may have to try this wine for myself soon.

I use a food grade bucket for a primary and keep a lid loosly on it. The lid has a hole and I mainly keep the lid on to keep out any bugs that may try to get in. You can use a spoon to just stir it around for the first couple of days and then rack it into a secondary. Once in the secondary...

Do you stir it everyday? When it's in the primary I stir it to punch the cap that forms and to introduce oxygen for the yeast. I avoid putting an airlock on until it's in the secondary.