Recent content by PaulyWally

I'll try to make this short. I have a cherry tree. I made a cherry "hooch" the first year the tree produced. The ingredients were: Cherries Water Brown Sugar White Sugar 190 proof grain alcohol Cinnamon Bitters I mixed all the ingredient during bottling. The only thing I mixed first was...

(posted in wrong forum)

+1 A guy that operates a winery near me will allow the wild yeast to do the fermentation in his red wines... as long is it activates. I've been drinking his wines for years and can tell the difference. The batches he adds yeast to are a bit more sharp, acidic, and require more time to age...

I did something wrong with my last batch of cherry wine. I still have to discover what went wrong (I'm still very much a novice), but essentially it kept fermenting after bottling. Less than a week ago I back-sweetened and bottled, and now opening the wine results in quite an explosive event. I...

Lalvin 71B

Unfortunately, I forgot to check the original SG. Yes. I forgot to include that in my original post. I added 1 tsp of citric acid and 1 tbsp of lemon juice.

Yes. It still needs to clear. I just tasted it now. It's pretty gross. lol. As you said, it's very dry. And if I had to guess it tastes like its well above 20% ABV. Could this be right? At any rate, it sounds like I need to stabilize ASAP. Or do I have time stabilize it through clearing/racking?

Hi All, I started a strawberry wine from berries 10 days ago. I just filtered it and moved it to secondary fermentation last night. The specific gravity was 0.998. I looked at it this morning and there appears to be no fermentation. At least, there are no bubbles. Should it have continued...