Recent content by Sapper713

Didn't let me finish my thought. If the flavor is anything close to what I am looking for, here, I can start playing with everything else. I do have another can of merlot concentrate and more malt, so it's easy enough to start another batch, though all primaries are full right now. I could also...

Hey, Texas. No killjoy going on here. I'm playing with the making of an alcoholic beverage here. If it doesn't work....I just have to try again. Anyhow, very good points there. I'm new at some of these things and have yet to find someone with the answers I have been looking for concerning...

I finally started my first batch today. 1 46 oz can Alexander's Merlot concentrate 8 oz Briess Smoke Malt 1 1/2 tsp yeast nutrient 1 pkg Nottingham yeast 4 cups sugar 2 1/2 gal water I crushed the malt and steeped in 1 3/4 gal water bringing the water to 170 deg. After twelve hours, mixed all...

From what I read, it is good at the outset, but does improve with age. The aging just depends on how long you are willing to let it go without drinking it.

This has been on my mind since January and I'm just about ready to mix snit of Laphroaig with some merlot just to see what happens. I will wait though. I am using a merlot concentrate to start and steeping the smokey malt, then putting aside the malt and just using the water from the steeping...

Doctor, I follow what you are saying, but the problem is the oak is 'toasted'. The peaty smoke of a good bottle of scotch is completely different. thanks though. I appreciate all feedback.

I am looking for a way to produce a nice full bodied dry wine with a good smokey flavor. something akin to a merlot with the smoke of a good scotch, such as Bowmore or Laphroaig. thinking about steeping some smoked malt and starting the fermentation process with that. any thoughts and/or...

Thanks, Wes. That's what I was looking for.

So, just checking, is there a general point I will start to notice clearing?

SG is 1.022 after 10 days. it's very cloudy. will it clear on its own or need to be filtered?

SG is 1.022 after 10 days. it's very cloudy. will it clear on its own or need to be filtered?

That's what I thought. I just wanted to make sure it wouldn't affect the process. I may go ahead and pick up some blackberries and cherries tomorrow and get the batch started.

I picked 30lbs of grapes today and can't use them for about 30days. is it best to freeze them whole, or to crush then freeze? Will freezing affect them?

36 hours later and finally saw my first burp. slow start fermenting but then again my basement stays at about 60 deg.

Thanks. With that, went ahead and jumped in. Used 6 Gal Indian Summer AJ and since OG was only 1.035, added an extra 8oz sugar to the other 2 lbs bringing it to 1.056. Also went ahead and used the Red Star Champagne yeast. if it is too dry, I will just add a little more back sweetener. Just...