Recent content by wstrouse

I just tried my first batch over the weekend, unsweetened. I felt silly describing it like that, but that is what I was thinking. I'm Lutheran and my first thought was this is like communion wine, but very dry.

I racked my first batch of white to secondary last night, was pretty dry already. I'll check it after new years. The white/peach sounds very good, that will be next. My first two batches of concord should be ready to drink mid december.

THIRD MISTAKE AND A BIG ONE. Just mixed up batch #2, while weighing the sugar( in front of my wife this time) she said there is no way that is 1 1/4 pound. She was right. :o My first batch I started last weekend has 1 1/4 oz sugar (I'm not a baker, I cook inuitively), is there anything I...

From reading through the posts I saw you wait 12 hours to let the pectic enzyme do its job better. See post 49. The napkin is because the recipe as written is done in a carboy with little head space and may foam over or clog an air lock. I have another question. I almost tried white grape...

This is my first try at making wine and I've already got two mistakes under my belt. I started the recipe 5 days ago and added the yeast 4 days ago (12 hours later). For some reason I fitted the airlock right away to my primary which is a 2 gallon bucket and sealed the lid, plus I didn't...