Recent content by paindragon1

Is that my only real option at this point? I have a white peach wine going right now, I put much less acid in it.. I havn't tested it yet. However, is that the best / only option? Mix the two together and sweeten it to a healthy desert wine and hope for the best?

So, I have a recipe for nectarine wine (Jack Keller) that called for 1/2tsp acid blend. I made a 6 gallon recipe and being new and stupid only had citric acid on hand.... Not knowing that you should halve the acid recommendation when upsizing the recipe that far I ended up using 3TBSP of...

5gal in the 2012, 6gal this year. 30,291

How did this ever turn out?

I had this in a peach wine earlier this month... I still don't know what it is, but dowsing it with campden broke it up and then transferring it off and it hasn't come back yet.

10 gallon Gatorade bucket from home depot / lowes. Keeps it insulated and everything while driving around.

Sugar weight divided by must volume. Which is to say, if you have 110g's of sugar (3.8oz) and you have a 5gal batch, thats .74 oz per gallon, or roughly 0.42% ABV Check an SG / BRIX conversion chart to see how much it will raise your abv. As long as you know the OG and the sugar weight...

Depends on if he was planning on using Campden. You wouldn't want to use it if you wanted to use the wild yeast strain for flavor or authenticity.

Do you want the wild yeast?

How well does that even work for sweetening? I would imagine that you would have to use a substantial amount of left over must to make using it as a sweetener worth while... And at that point you're diluting your ABV. If you over do your ABV expecting to dilute / sweeten later I would think...

I'm going to be starting a Capsumel Mead this weekend, I'll be following Jack Kellers 3rd recipe. Does any one see any issues with it? Has any one experimented with putting things like onion, garlic or bell peppers in the mix for a slightly different flavor profile? (Is this post even...

I use CostCo 100% not from concentrate when I don't have access to the fresh apples / self squeeze. I've done it both ways (multiple variety apples gleened from neighbors and bottled juice) and I must say, the fresh squeeze was better... But it took us 3 days to make 50 gallons of juice.

@opus345 Do you recall if your OP recipe was your finally ingredient list or not? Would you do anything different with it if you were to remake it today?

Dosing with campden and transferring seems to be helping. The sour smell has dissipated and the specific white substance from the top has dissipated all together. I need to figure out a better process to filter my fruit from my wine... But that's about it. The "Peach Pulp" is making a comical...

18lbs peaches, diced 2 cups diced, white raisins 2 cans concentrated white grape juice 10.5lbs granulated sugar (in 2 equal portions) (Only half used during primary) 1 TBSP Citric Acid 1 TBSP Pectic Enzyme 2 TBSP yeast nutrient 4 Campden tablets SG: 1.030 1 TBSP Citric Acid / 4...