Recent content by zugbuggin

Thanks I think you have solved my problem. Thanks for that link and I'll give the ale yeasts a try next batch. The champagne yeast is pumping like a racecar I can see how it could be hard to catch it at the right gravity.

I'm on my 4th 1 gallon batch of Apelfwein. I have been very impressed with it so far. I've been using a champagne yeast and my Apelfwein has been finishing some where in the neighborhood of Jet fuel in strength. I just started the 4th gallon at an OG of 1.088 & aprox 12% PA and 22.5% sugar. I am...

Ill try cold crashing the Pastuer Red and try stopping the champagne yeast the regular method any ball park idea what gravity to stop it at so there is still some sweetness and maybe a apple taste?

I've started my second and third 1 gallon batches of Honig Apeflwein. I let the first batch go till ferm. stopped at 1.002 man was it dry, I back sweetened with splenda and bottled. Now for my next two batches I want to try cold crashing them so they they retain some sweetness. The OG's were...

Last year after my fathers death, my sister and I found 7 bottles of Blackberry Wine and 4 bottles of Apple Wine my father had made in 1974 they still had his tags tied to the bottles stating what was in them and when it was bottled. It was in the barn loft, he had bottled the Blackberry in 2qt...

thanks I think I understand most of what you said LOL...No really that explains a lot to me, I guess what I'm really wanting to know I have to learn for myself by record keeping and anylizing results. That sounds like part of the fun though...well other than getting blizzed...LOL

yea its cloudy, can you tell me a little about what these numbers mean as to what to expect, assuming I get the 11% alcohol and 1.000 gravity, is that a strong cider/ a sweet cider I'm jsut trying to get an idea of how the numbers relate to taste.

I put together a 1 gal. batch of Honig-Apfelwein and I just got my first Triple Scale Hydrometer. Here's the reading I got SG 1.081, potenial Acohol 11%, sugar 21%. Will somebody please tell me what these numbers in relation to what I'm probly going to end up with. I understand what each number...

Zugbuggin from Georgia here, I'm almost finished with my first batch of Blackberry Wine the fermation has stopped and I didn't have to backsweeten as I liked the sweetness when I took a little test sip. I added Potassium sorbate and a camden tablet so the wine doesn't get any dryer. I hope that...

I'm almost finished making my first batch of Blackberry wine, I've racked it twice and its just about stopped bubbling, I'm excited. One question about this batch, I've read I can add sugar to adjust the sweetness before bottling if I do this do I use camden tablets to stop any futher fermation...