Recent content by reynardthefox

autumn apples, very aromatic

hi, I'm sorry for replying so late. to answer your question, I've made a few ciders since then and don't worry about such details anymore. i now have acquired a taste for normal still cider. i just juice my apples, add yeast, go through both ferment stages, forget about it for a while, then...

yeah, my main concern was the flavor because fermentation is over and i don't wanna sacrifice taste for color. and i don't think it is a vinifera variety. i think i'll settle for a rose and strain it tomorrow for secondary. thanks

greetings, I have made a few successful country wines so far, so I decided to try red wine. I crushed the grapes and put them in a barrel with a thick cloth cover. i started with an SG of 1.100 and punched the cap 2 times daily for 4 days. now the SG is 1.010 and ready for secondary but the...

thank you for taking the time to answer my question, I learned a lot and I will apply ur suggestions. p.s. what you don't hear about the wine of Shiraz is that it has roots in the former Persian empire and it was made by the followers of Zarathustra (still made in secret) hundreds of years ago...

greetings from the heart of Iran, the magical city of Shiraz (yes, they did steal our grapes ;) ) so I made raisin wine. quick recipe: 5 kg seedless raisins, 2 kg sugar, topped up to 21 L with filtered water. after two weeks, took it off the raisins, another two weeks racked off the lees...

sorry to rekindle this forum but I made this wine scaled to 20 liters, it's gone fine so far and it tastes and smells nice. my question is when to strain the raisins off. it's been two weeks now and the Sg reading is not reliable since the must is so thick. will it be problematic if they stay...

i actually cold crashed at 1.005, racked and bottled but the little buggers managed to eat most of the remaining sweetness. after a month in the bottle, it has quite a nice apple-y aroma, and a clean, off-dry apple-y taste, and no noticeable yeast taste. the yeast brand is called Saf-Levure...

fresh, pure apple juice, no added sugars or extra chemicals, baker's yeast

thanks for clearing that up. aside from the potassium carbonate, it says on the package: 1.5% ethyl esters of fatty acids. today, I measured the SG when it cleared a bit and it stood at 1.118. don't know if its accurate or not since the raisin sugars may not be fully dissolved or extracted, but...

Update: since no one seems to know the answer and there are no replies so far, I went ahead and did the following. first, I de-stemmed the raisins as much as possible and shook off any dirt it had. then, I washed them thoroughly and rinsed them several times with water and let them air dry...

greetings i was planning to make a few gallons of raisin wine since my grandfather has a raisin vineyard. the problem is that the raisins are treated with a solution of potassium carbonate and ethyl ester before drying in the sun to make them dry faster and prevent spoilage. now, I don't know...

tnx for ur answer, i'm gonna test them today. it's been 16 days now and my batches are only 3 liters each, do u think it is time for secondary? do i need to do secondary with traditional mead at all?

hello all, about two weeks ago i made six 3 liter batches of mead: two batches of joe's ancient orange mead which is going strong and looking good four batches of just honey and water, each with 400, 500, 600 and 700 gram natural honey (my own bees) topped off with water. (i didn't have a...

i do prefer still cider and if you check my profile photo, i do have the jugs and a blow-off system. my intention is to stop fermentation or somehow achieve a semi-sweet cider. how would the sorbate help me in this considering that i prefer not to backsweeten? can i pasteurise or cold crash...