Recent content by B1GDave

Long story short, for some reason I call my fake (for fun) wine company "Hershel's Hobo Wine Co." The small 2 gallon fermenter that I use to test new recipes in I call "The Woobie" or Hershel's Woobie". And it always seems to produce some really good/strong "Hobo Hooch". Hince the "Hershel's...

It's about to go down!

I've seen jack Keller's recipe that calls for 2 bottles per gallon. I also have seen somewhere where 3 bottles is recommended. Has anyone used 3 per gallon? If so, any advise/extra notes on aging, tannins, ect ect. Thanks homies.

Anyone tried this with 3 cans of welches per gallon? I just saw that on some other forum. If so, any better than 2 cans per gallon?

Awesome thanks! When you back sweeten and add the potassium sorbate, how soon would you see (if any) it referment?

I just placed my 1st 5gallon batch of strawberry wine in the kegorator. How does oxidation occur while cold stabilizing? And before bottling, do you let the carboy sit out overnight too get back to room temp before back sweetining in the bottling bucket? Thanks again!!!

How long is considered too long?

I've seen it mentioned here and there but other than the beer side of this page, haven't seen too much mentioned here in the wine department. As the title asks, what is the science of cold crashing? As in when do you it? How long does it take? What temperatures are good? Does it work well...

any idea on what might have caused that?

Its even better now! Had me worried for a bit! Lol

And now we're back to red! Weird!

Update. I checked in on it when I woke up and the top of the must was red. I gave it a quick stir and it went right back to brown. Broke my heart again!

I added pectic enzyme, acid blend, yeast nutrients, campdem tabs and wine tannin. No crazy amounts, just what was prescribed on the directions of their bottles. I also added a VERY small amount of oak chips that had soaked for an hour before adding. I removed them right after the color change...

Today I made a 5 gallon batch of strawberry wine with 26 lbs of fruit and got the SG to about 13%. I added the chemicals plus 1tsp of tannin. I saw it in a generic recipe that I got from my LHBS. Problem is now the whole batch is brown! Will it return back to that beautiful red or did I just...

Finally trying this tomorrow. I'm going with 8 to 10 lbs of strawberries for a 1 gallon batch. Will the extra fruit throw off the acid levels much? All I have is acid blend and no acid test kit. I want to avoid a taste that's too tart. Thanks again!