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Old 09-26-2012, 02:51 AM   #1
UncaMarc's Avatar
Sep 2012
Sparta, ky
Posts: 73
Liked 4 Times on 4 Posts

I currently have 6 gallons of juice pressed from our own orchard and no added yeast or other chemicals in the bucket and it is burping every 8 seconds. LOVE IT!

I have another 4 gallons with added sulphite to kill wild yeast, pectin enzyme to help clear it and Nottingham. Bubble, bubble, bubble.

I then have a Wine Expert Off Dry Riesling kit wine cooking like a steam engine.

I then have another 6 gallons of juice pressed this past Sunday, held at 40 degrees and warming up now to around 68 degrees when I will add 1/4 tsp of sulphite, wait 24 hours and then pitch my Safale SO-4, my pectic enzyme as well as some yeast enhancer and lock her down for a long slow ferment to a semi sweet dryness.

Oh, I forgot, I have 30 bottles of Pinot Noir resting in the basement and a batch of Cab ready to pitch as soon as my Riesling bucket is free.

Life is good. And, God willing, it looks like its going to get a lot better.

Let it snow, let it snow let it snow.

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Old 09-26-2012, 03:00 AM   #2
Nov 2011
Finger Lakes, NY
Posts: 1,133
Liked 101 Times on 89 Posts

Pinot, riesling, & cider . . . with cab on deck. . . mouthwatering
In all the states no door stands wider,
To ask you in to drink hard cider

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Old 09-26-2012, 02:57 PM   #3
dr_al's Avatar
Jan 2011
Evart, MI
Posts: 226
Liked 10 Times on 9 Posts

awesome, my wife and I are getting ready to start up a few batches as well, its so much easier after the temp drops since we still use windows to cool the house down.

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