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Forum: Wine Making Forum 04-05-2007, 09:45 PM
Replies: 1
Views: 630
Posted By VermontFreedom
starting grapes from seed

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...
Forum: Wine Making Forum 10-30-2006, 11:11 PM
Replies: 4
Views: 1,572
Posted By VermontFreedom
concord wine

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...
Forum: Wine Making Forum 10-30-2006, 11:02 PM
Replies: 1
Views: 1,996
Posted By VermontFreedom
tawny vs ruby port

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...
Forum: Wine Making Forum 10-01-2006, 02:28 PM
Replies: 5
Views: 2,575
Posted By VermontFreedom
I let the campden work for 48 hours - 24 hours...

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)...
Forum: Wine Making Forum 09-30-2006, 12:50 PM
Replies: 5
Views: 2,575
Posted By VermontFreedom
Yes, the OG was higher than any other concoction...

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.
Forum: Mead Forum 09-30-2006, 02:12 AM
Replies: 2
Views: 659
Posted By VermontFreedom
bad water / good water

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...
Forum: Mead Forum 09-30-2006, 02:08 AM
Replies: 7
Views: 1,711
Posted By VermontFreedom
Is Montrachet a mistake for mead?

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,...
Forum: Mead Forum 09-30-2006, 02:05 AM
Replies: 6
Views: 1,690
Posted By VermontFreedom
I used a juicer both last year and this year to...

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...
Forum: Wine Making Forum 09-30-2006, 01:56 AM
Replies: 5
Views: 2,575
Posted By VermontFreedom
Fermentation WILL NOT START

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...
Forum: Wine Making Forum 09-30-2006, 01:50 AM
Replies: 1
Views: 612
Posted By VermontFreedom
yeast storage

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...
Forum: Wine Making Forum 09-27-2006, 12:24 AM
Replies: 4
Views: 709
Posted By VermontFreedom
Lorena: Go to http://www.eckraus.com and...

Lorena:

Go to http://www.eckraus.com and look for yeasts in the lower right of the home page. Check out the Lavlin yeasts, for starters.

This will not be a scientific treatment of yeasts and...
Forum: Wine Making Forum 09-25-2006, 12:31 AM
Replies: 1
Views: 812
Posted By VermontFreedom
when do you add Campden

I have recipes that call for adding campden tablets to a fruit-and-water mixture and letting it sit for 72 hours before starting fermentation.

I have other recipes that call for putting the must...
Forum: Wine Making Forum 08-19-2006, 01:31 AM
Replies: 19
Views: 17,978
Posted By VermontFreedom
I've never made cherry wine from raw fruit, yet,...

I've never made cherry wine from raw fruit, yet, but have read some recipes. Most call for a combination of cherries, almost all call for some of them to be sour. Remember you can always sweeten the...
Forum: Mead Forum 08-19-2006, 01:28 AM
Replies: 2
Views: 4,133
Posted By VermontFreedom
yeast energizer versus yeast nutrient

How many folks use an energizer (more minerals) than just a yeast nutrient for their musts? How about dead hulls like a Ghostex product? Worthwhile?
Forum: Mead Forum 08-19-2006, 01:25 AM
Replies: 6
Views: 924
Posted By VermontFreedom
Yep, I learned a thing or two after reading it,...

Yep, I learned a thing or two after reading it, too. Wish I had read that about a year ago! I've made just 3 meads so far and -- mistakenly -- used Montrachet in each one. What a mistake. When...
Forum: Mead Forum 08-18-2006, 11:09 PM
Replies: 14
Views: 1,443
Posted By VermontFreedom
...after all, ancient Romans actually used...

...after all, ancient Romans actually used straight honey as antibacterial applications to wounds, and everyone knows honey never goes bad and won't grow mold if just left out.

I'm thinking for my...
Forum: Wine Making Forum 08-11-2006, 12:37 PM
Replies: 1
Views: 1,439
Posted By VermontFreedom
how much headspace is too much

I do about equal amounts of wine with raw fruits and concentrates I buy from a supplier. I can control the size of the batch much more easily with raw fruits. Most concentrates are intended to make a...
Forum: Recipes/Ingredients 08-01-2006, 07:09 PM
Replies: 81
Views: 13,197
Posted By VermontFreedom
I just made the move from all extract to extract...

I just made the move from all extract to extract with partial grains. What a difference!

But you (original poster) said it: space and time. As much as I enjoy homebrewing (I actually make a lot...
Forum: Wine Making Forum 07-18-2006, 03:37 AM
Replies: 4
Views: 1,077
Posted By VermontFreedom
Well, I pitched the Wyeast liquid port wine...

Well, I pitched the Wyeast liquid port wine yeast. Proofed it in the package as per directions. Took 48-72 hours to start. Fermentation is moderate to moderately slow--not vigorous at all. Temp is...
Forum: Mead Forum 07-18-2006, 03:33 AM
Replies: 9
Views: 1,169
Posted By VermontFreedom
I've used Sparkalloid on meads and white wines...

I've used Sparkalloid on meads and white wines and find it works well to very well. Also used chitosin and isinglas, but these came with sweet dessert-wine style kits like port, cream sherry, and ice...
Forum: Wine Making Forum 07-08-2006, 08:20 PM
Replies: 4
Views: 1,077
Posted By VermontFreedom
possible to over pitch with liquid yeast

I have always used dry package yeast thus far, but am a couple of days away from starting my second wild black raspberry port and I have a package of Wyeast's liquid port wine yeast, which is for 5-6...
Forum: Wine Making Forum 07-08-2006, 12:36 PM
Replies: 3
Views: 5,116
Posted By VermontFreedom
port wine yeast

What's so special about port wine yeast for making port? Why isn't a standard yeast like Montrachet or 71B-1122 or whatever just as good? Something about the interaction with heavy doses of sugar?
Forum: Wine Making Forum 07-08-2006, 12:34 PM
Replies: 4
Views: 999
Posted By VermontFreedom
what's better: slow or vigorous fermentation

All else being equal (assume two identical recipes, identical ingredients, identical fermentation temps, etc. etc. etc.), what kind of fermentation is better, one that proceeds slowly or one that...
Forum: Mead Forum 07-08-2006, 12:15 PM
Replies: 14
Views: 1,443
Posted By VermontFreedom
to boil or not to boil

Picking up on a point made in the "local honey" thread recently.

I've made just 3 meads so far, all with wild/local honey (supplementing with a few ounces or a pound or two of store-bought if I'm...
Forum: Wine Making Forum 06-29-2006, 11:35 PM
Replies: 1
Views: 634
Posted By VermontFreedom
yeast nutrient

Dumb question: if I'm making a 5-gallon recipe and using only one package (5-7 g)of dry yeast, I should be using only ONE unit (typically a teaspoon) of yeast nutrient, correct...not one tsp per...
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