Recent content by Slowninja

Even "moonshine" mash has a negligible amount of methanol. Its just concentrated through distillation. Getting off topic, the methanol in your wine will never be enough to hurt you, even if you freeze seperate it

Jeep, i'm not sure if you're talking about me and that fine line. But the guy wants to freeze concentrate and is concerned about methanol. I was simply pointing out that methanol is already IN what he's made, all he's doing is concentrating it to a higher percent by volume.

Since knowledge isn't a criminal offense, i'll give my two cents about what i know: Distilling, puts everything into a 60-80% concentration instead of 10-12%. The 'foreshots' 'heads' 'hearts' and 'tails' are ALL combined in your wine, regardless of whether it's 10% or 25% after freeze...

NICE. I'm going to have to try this, i've made some blueberry wine with berries, but it's a little more expensive and more work

Not going to hurt me eh? I checked all the other corks, all nice and tight (and dry). I think i may have backsweetened this wine without stabilizing first. I dont remember, and since i've moved since I corked it, I dont know where my notes are.

Hey all. Had a bottle of strawberry wine (from concentrate) aging in the wine rack. Well, I noticed it was seeping some from the cork, so i went ahead and threw it in the chiller to start drinking on it. Popped the cork this evening, and voila! Carbonated strawberry wine? I took a few small...

Yes, I'm a fan of sweet wines (usually backsweeten to 1.050-1.100 depending on the wine) but i feel like this jalapeno is better off dry.

As the thread says, I'm interested in hearing your favorites. I'll have an open fermenter soon :drunk:

by all means dont throw your fermenter out on my account. just warning ya. i left my wine completely dry, no sweet taste at all. i'm saving it for the upcoming winter/fall months so i can sip it by the fire. Also considering using it in a spaghetti sauce

Oh, yeah forgot about that.. I had to throw my primary and secondary away. Washed and sanitized the secondary many many times and even after i thought the smell was gone, my next wine (peach) picked up the jalapeno scent. Now I have a jalapeno peach wine.

To figure ABV (my theory only, i don't know this to be true) you would have had to take a s.g. reading before and after adding the new fruit. Taken that difference in ABV, and added it to your O.G.

I made some a while ago using Jack Keller's recipe. Left seeds in from half the peppers. It's aged about 5 months now, haven't tried it since I bottled it.

Canned blackberrys, recipe is from Jack Keller. This is the 1 gallon recipe: 2 16-oz cans blueberries or blackberries in light syrup 1-3/4 lbs granulated sugar 3-1/2 qts water 2 tsp acid blend 1/8 tsp grape tannin 1 tsp yeast nutrient 1/2 tsp pectic enzyme Montrachet wine yeast It does...

I've got 3 gallons of blackberry wine that's been through the primary and secondary. Just racked it off and pulled a sample, it basically tastes like a water-y wine? Can I stabilize and macerate some fresh (or frozen) blackberries to increase the flavor?

I fermented with white sugar. It tastes pretty good dry, and it's only 6 months old. All the "bite" is gone. I'll try backsweetening with brown sugar. Thanks everybody. I'll let you know how it turns out