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03-01-2012 1:24 PM


  • central PA


  • Posted in thread: starting grapes from seed on 04-05-2007 at 09:45 PM
    I'm going to try growing some Concord vines. I harvested about a tablespoon of seeds from
    several pounds of concord grapes that were grown locally. I dried them and they've been in
    cabinet storage for...

  • Posted in thread: concord wine on 10-31-2006 at 12:11 AM
    Someone recently gave me 12 lbs of concord grapes. I decided to experiment, never having made
    grape wine before from raw fruit. I wanted to make a white, but decided squeezing the fruit out
    of the ski...

  • Posted in thread: tawny vs ruby port on 10-31-2006 at 12:02 AM
    I made a port kit. It's a standard "ruby" port. I'm sure it'll be o.k. to good with some aging.
    But I prefer tawny to ruby ports.So, how do I make my ruby port into a tawny? Does it require
    special oa...

  • Posted in thread: Fermentation WILL NOT START on 10-01-2006 at 02:28 PM
    I let the campden work for 48 hours - 24 hours longer than usually recommended, so I think that
    had little effect.I pitched my first packet of yeast after an attempted proofing (it never
    started) and ...

  • Posted in thread: Fermentation WILL NOT START on 09-30-2006 at 12:50 PM
    Yes, the OG was higher than any other concoction I've ever made 1.08-something!As per recipe, I
    added about 2 lbs sugar per gallon.

  • Posted in thread: bad water / good water on 09-30-2006 at 02:12 AM
    I am beginning to think perhaps water has more to do with off flavors in my meads and wines.But
    I've made excellent wine and really bad wine with the same water.How much influence on final
    flavor will...

  • Posted in thread: Is Montrachet a mistake for mead? on 09-30-2006 at 02:08 AM
    I've made 3 batches of mead thus far. All fermentations went well, and I'm waiting (MONTHS AND
    MONTHS) for them to condition/age.My recipes tell me to give them a full 18 months in the
    bottle, but I'm...

  • Posted in thread: Does anybody use a juicer for their wines or meads? on 09-30-2006 at 02:05 AM
    I used a juicer both last year and this year to make apple and pear wines. I think it works
    great. It takes a little more prep time, but--compared to using chunks of raw fruit, which will

  • Posted in thread: Fermentation WILL NOT START on 09-30-2006 at 01:56 AM
    I juiced about 50 pounds of apples to produce 3+ full gallons of raw juice/cider. I racked it a
    couple of times while it was still just the pressed juice to get rid of a lot of sediment.It
    started to ...

  • Posted in thread: yeast storage on 09-30-2006 at 01:50 AM
    I store my dry wine yeast (mostly Lavlin EC1118, K1V1116, 71B1122, Red Star Montrachet, etc.)
    in a refrigerator. Is that necessary? Is it damaging?Never had a problem until a current batch
    of apple wi...

Primary: Secondary: sweet dessert mead Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine Bottled and Aging: dry mead, sack mead On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale