Search results

I started 2, 1 gallon batches this morning. It looks like I filled one of the carboys a little high. It's starting to foam into the airlock. Should I just let be or extract some of the liquid from the carboy? Thanks!

What's chokecherry wine?

Apfelwein report: opened a bottle that is just about 3 months old. I couldn't wait! The weather is warm and it sounded refreshing. Well, it sure has a bite to it! I added a splash of apple juice and it was yummy! I hope the flavor just keeps getting better. I may have to start another batch :)

So excited! I started some pineapple wine today following the recipe pretty close. Will add the yeast in the morning.

I've never made beer... So not sure what you mean by force carb. Do I need special equipment?

How do I make this stuff carbonated? If I do carb it... Do I bottle and cork it differently?

Yes... Please share that pineapple recipe! Looks great!

What is the best yeast to use? I have some Lalvin K1-V1116. Would that work? Thanks!

Great! I moved it today and it was at .998.

I started mine in a primary fermenter. When would it be okay to move to a carboy? Last time I made this (concord grape) it ended up bubbling up into the airlock and making a mess. I assume I moved it to a carboy too early? Thanks!

This stuff is yummy and will probably only get better. I started a batch at the beginning of Jan. 2012. When my friends and I tried it a few weeks ago, it had a very strong alcohol taste. A few weeks later it mellowed nicely! It has been a hit with friends. I can't wait for another month or so...

3 months seems to be the point when it starts tasting good. I'm not going to cab mine. Thanks for the input.

I sampled a little sip of the brew that I started 4 weeks ago. Not what I expected at all! Kind of let down. It was pretty tart. No apple or hint or sweet at all. I don't like sweet wines but this just didn't have much flavor. Please tell me this will get better as it gets older???? How long til...

Thanks for the info! Is it super sweet since you backsweetened?

Hey there! So I just sampled a bit of this stuff and WOW IT'S STRONG! It has been in the carboy since 1.12.12. Is there any way to tone it down? The SG is at .990. It still has a fizzy taste to it as well. Thanks!

Does this wine need to be degassed?

Mine will not be carbonated.....

Couldn't you rack it once to get it off the yeast/sediment... Then bottle or pour?

Hey gang! I degassed and topped off my Vintner's Reserve Italian Pinot Grigio today. The wine has a slight sulfur smell... Doesn't smell good, but tastes pretty good. What do I do about the smell? I read adding campden tablets will help? Thoughts???

Sounds interesting! What's your recipe?