Recent content by apocalikik

Guess maybe I'm just a bit out of the loop here but what exactly is the problem with using an actual screw top? Why not just screw the lid back on and call it a day?

Heh I'll just mix it in with a martini. Extra virgin olive alcohol. I have no idea what my temp was, it was room temp so close to 70 I presume? Only fermented for 5 days then cold crash for 2-3 days, then bottled with some sugar for sweetness. Didn't carb up hardly at all so I'm assuming the...

So I made some cider about a week ago or perhaps it is an apple wine now? Regardless it tastes faintly of olives no apple taste whatsoever. Should this taste mellow in time? I hear this is due to aldehydes in the cider, is this dangerous? Any help or advice would be appreciated.

I agree that ace's pumpkin is amazing. Been drinking woodchuck recently and that doesn't even compare to ace.

I'm assuming its the tannins or something else because the alcohol content on my first wine was only a 6% more like a grape beer haha and I only consumed a pint glass or less. Maybe I'll supplement with water just wasn't sure if anyone else was having similar effects.

Anyone know what gives you headaches from homemade wine. I only used commercial juice and yeast nothing else, no Campden or anything like that. Everytime I drink it, the next morning my head is killing me but if I drink a wine from a winery one that contains sulfites even, I feel perfectly fine...

I only tasted it while it was warm and its a bit premature tasting so I can't comment on the taste yet. It's clearing in the fridge I need to get some tubing so I can rack it, like I said I'm still a newbie as well. I think I'll back sweeten it with apple juice concentrate, I don't see why back...

Looks like me and you are both newbies to this, I just started my first batch about a week ago used wegmans 100% apple juice. I used no Campden tabs and used champagne yeast. Mine was done in about 5 days and tastes like a dry wine. The only thing I can say that I learned from mine is that it...

I think it was a FG of 10. I have a triple scale and I pretty much only look at the abv part. Started at 8.5 PABV now down to 1. So it should be 7.5 abv right? Some were a bit higher some a bit lower only by like 1 though.

I started 4 batches 5 days ago, took readings before and after and now they're all at about 6-7% abv so I guess they're done. Threw them all in the fridge to cold crash (3 qt containers). Is this a normal amount of time for fermentation to complete? I feel I've see everyone else talking about 3...

Ah great, everything I didn't want to hear haha thanks for the help though. Definitely appreciated it. Looks like I'm heading to ace and somewhere else in hopes of finding some sorbate.

Cool thanks. If I'm planning on drinking it within a month would it be beneficial to transfer it to another bottle or is the bottle I'm making it in sufficient enough? I'm planning on back sweetening it but I don't want fermentation to start back up I hope if I store it in the fridge the yeast...

Ok in the fridge they go. Not sure when I'll get around to using them all and if the cold cant hurt them then all the better. Thanks everyone.

I was planning on putting the new bottle directly into the fridge to cold crash, would oxidization or vinegar still be a concern in a cold environment if I pour it? Just don't know where to get tubing that's food safe around here, maybe lowes or Home Depot if I really need it. What do you think?

I have about 10 packets of champagne yeast, was wondering if I needed to store them in the fridge or if they're ok in the cupboard. They are all unopened and the house is around 75-80 degrees.