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Old 02-02-2013, 12:16 AM   #11
Arpolis
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Jan 2012
Tulsa, Oklahoma
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I plan on making this soon as a starter to use the yeast slury after racking from primary in a skeeter pee inspired mead.

4 cans of Welch's White grape peach concentrate.
1 TBS black tea (Earl Grey)
1 tsp DAP
1/2 tsp yeast energizer
1/2 tsp pectic enzyme
Water to a gallon
Yeast: Lalvin 71b
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A painting says a thousand words. But a painting while on good mead just looks funny!

 
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Old 02-02-2013, 05:22 PM   #12
MzAnnie
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Aug 2012
Columbia, Mississippi
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Quote:
Originally Posted by Ridenour64 View Post
That sounds really good I am going to have to try that! But what does it mean to splash rack? I've been hearing that a lot recently.
To me, it is just pouring it off through four times folded flour sacks (old way and remember I drink my wine young) It is not an acceptable practice if you are going to age your wine, as it is exposed to air. From what I read, it is a way to get out the sulpher smell and the CO2. I just do it to strain my wine. The experts can give you the why fors and where fors. I just come from a long line of shade tree & gulag vintors!

 
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Old 02-03-2013, 10:03 AM   #13
Ridenour64
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Sep 2012
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Quote:
Originally Posted by MzAnnie

To me, it is just pouring it off through four times folded flour sacks (old way and remember I drink my wine young) It is not an acceptable practice if you are going to age your wine, as it is exposed to air. From what I read, it is a way to get out the sulpher smell and the CO2. I just do it to strain my wine. The experts can give you the why fors and where fors. I just come from a long line of shade tree & gulag vintors!
I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!

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Old 02-03-2013, 10:51 AM   #14
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
Posts: 1,594
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Quote:
Originally Posted by Ridenour64 View Post

I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!
Been at it two years now, and I feel like I'm just scratching the surface. Love it though!

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Old 02-03-2013, 04:23 PM   #15
MzAnnie
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Aug 2012
Columbia, Mississippi
Posts: 215
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Quote:
Originally Posted by WilliamSlayer View Post
Hey, "Retention of Mental Sanity" , that's a great medicinal use of Wine!

;-)
And, If I might add, a great name for a wine...

 
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Old 02-03-2013, 04:29 PM   #16
MzAnnie
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Aug 2012
Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts


Quote:
Originally Posted by Ridenour64 View Post
I've always wondered about just pouring it through and forgetting all the siphon nonsense. I mean degassing also add air.

But that's awesome it's a tradition for you. I've kinda picked up this hobby on my own and really have no one else to talk to about it except for the very helpful people on this site. And sometimes the guy at my LHBS. I've learned a lot tho. But not enough yet!
I, too have learned a lot. I just started making wine about a year and a half ago, but have been watching all my life. One can only make so much jelly before you have to find other outlets for mass quantities of fruit in my yard. But it never seems to be enough to make my 200 gallon quota for the year!!!

 
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Old 02-03-2013, 04:51 PM   #17
Ridenour64
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Sep 2012
Posts: 110
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Quote:
Originally Posted by MzAnnie

I, too have learned a lot. I just started making wine about a year and a half ago, but have been watching all my life. One can only make so much jelly before you have to find other outlets for mass quantities of fruit in my yard. But it never seems to be enough to make my 200 gallon quota for the year!!!
That's awesome you have the land to grow your own! My back yard couldn't even fit a pool if we wanted one. I would love to do that.

 
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Old 02-04-2013, 12:06 AM   #18
blaster
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Feb 2010
Indiana
Posts: 26

Im interested in the tea. What does that do for the mix?

 
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Old 02-04-2013, 10:56 AM   #19
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


Quote:
Originally Posted by MzAnnie View Post

And, If I might add, a great name for a wine...
Lol, I just bottled some White Merlot for SWMBO, and that could go on the label! Great suggestion. :-)

 
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Old 02-04-2013, 12:25 PM   #20
ctwtp
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Jan 2012
, northamptonshire
Posts: 35

@blaster
The tea adds tannins into the wine. It all adds to the body and 'mouth-feel', gives that little bit of dryness.

 
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