Recent content by 2Rich2Thin

I ordered two 4oz bottles of Brewers Best flavorings - one apricot the other cherry. I thought I'd experiment with each and combinations of them. The cherry arrived with the seal under the cap missing so I returned it. I'll order another. I will post the results of my tinkering with these in...

I don't think they'd be disappointed for prison hootch, as it can surely get you toasted. Probably a good headache the next day, though! :D

Hi Jon. Good point about keeping the air lock topped off. I've let one run dry before on the inverted cup - type.

Thanks to all of you for the input. I guess I'll order the 4 ounces of apricot online and go from there. I've got 6 gallons to try this and that with. Pumpkin is probably not gonna work out. Good snowy day today (CT) to think about it.

Hi Luke. I agree I think I'll experiment rather than dump. Try a little of this and that. I intended to but I thought maybe someone here had used flavoring extracts to flavor finished wines. Apparently not. The stuff is advertised for the purpose if you google it, but I value an experienced...

Hi Kent. I think the wine gets its dryness from the KIV-1116 yeast, at least I think I remember reading that it was what I should use if I wanted dryer wine. I'm surprised that I cant taste any cinnamon since there is some in there. I did a batch of dandelion cinnamon whichactually tasted...

I'm not a quitter. I'll experiment and then I guess I'll be the expert.:D

Has anyone out there flavored a finished wine?

Hi! Thanks for your input. You wanted to know more about the ingredients. First of all, I remeasured the specific gravity tonight and the reading is 0.994 at 67 degrees. (The top of the meter is nearly completely submerged and there are only two lines visible from the top reading of 0.990)...

Hi Forum! I made some pumpkin wine back in October 2016. After the fermentation basically finished I added Campden and transferred to the secondary containers which were a 5 gallon glass demijohn and a one-gallon "sampler". I ended up with a SPG of 1.090 when I stopped fermentation. I sampled...