Recent content by wwww.potatocol

There's already too much ethanol for my choice of yeast to ferment, and I don't have any other strains on my that have a higher tolerance. I've added some lemon, orange and lime peel and juice. As well as a little cinnamon. I'm letting it sit for a few days to extract flavor from the zest, then...

I was back sweetening my wine that just cleared and finished and overshot the landing on how much sugar I needed. It's very, very sweet, almost sickly. I thought about maybe making sangria out of it and seeing if the acidity from the citrus fruits might help balance out the sweetness? Any of...

It's probably pretty close to done or done, so it's nothing to sweat you did good. I wouldn't stir any at this point because you could oxidize the wine. By the time it's cleared and ready to drink, most if not all the fermentation gasses would have escaped by now, so there is really not a reason...

Oh, no you're good. You might experiment with some extracts or maybe mix slight amounts of juice with the water.

Do you know what exactly is flavoring? That might be a good place to start since it's a very unspecific.

Thank you guys for all the help. I'm going to have to experiment a bit and see exactly what I like. I might try a few kveik yeasts and see how they do.

I'm finally looking into beer making after serval successes with wine/mead making. As I've been researching more about beer I've noticed temp control is incredibly important. Since I don't really have a lot of means to control temp at the moment I was curious to see what yeast strains would be...

"311.055. License to manufacture not required, personal or family use — limitation — removal from premises permitted, when — inapplicability, when. — 1. No person at least twenty-one years of age shall be required to obtain a license to manufacture intoxicating liquor, as defined in section...

I know at least in the state of Missouri home stilling is completely legal if it's for personal use and you're not selling any spirit.

It'd be pretty obvious. Your wine is fine, like you said it doesn't smell rancid so more and likely your wine is okay.

More and likely it's just gasses left over from fermentation escaping. If anything bad was going on, you'd smell it or see it.

This is a very simple wine, I'm sure that's been posted on here before, but I'd like to post my take on it. It yields a very fruity, grapey and typically sweet wine with a very pleasant flavor. Ingredients: 2 quarts of Concord Grape Juice of your choice. (I like the great value juice, but it's...

I've been reading these forums for a while, and I figured I might as well contribute and become a member and maybe get some help/input on current or future brews. I've been making wine and mead for about a year now, and I'm looking into beer making.