Recent content by Blacksmith1

Having made alot of juice wines, I can tellnyou that adding sugar to the wine after stabilizing will make it as sweet as you like. Just keep checking it as you go. As for the "jet fuel". Give it at least 3 months after bottling and that dissipates. The longer the better. I put several bottles...

I do approximately 1 cup made with 2 tea bags in a 5 gallon. Have done one cup one bag in a gallon. It's kind of a to taste thing. I have also used fruit herbal teas to good effect.

Double post

Pitched in may of 2019, had the airlock knocked off in early 2021, got some bugs in it before it was noticed. Bottling today after filtering cause it's not vinegar. We will see how it goes. It's pretty....

Any idea how much lactose? The wife is a bit intolerant.

If you are racking into then out of it it won't matter at all as your must won't spend enough time in it to matter. For long term secondaries or aging I recommend getting something food grade just to be safe. If you are in California it won't matter, as everything in California causes cancer...

Technically you can't unless you are in the Marsala region of Italy. That said CLICK HERE

Northland blueberry, blackberry, acai. Various cranberry/other fruit (cranberry pomegranate atm) mango peach, concord grape, apple cherry, guava. SWMBO and I really like the fruit wines I make from bottled and frozen concentrated juice. I'm sure there are others I have done as it is my...

It's not just beer. After 2 years of aging I bottled a water melon wine. Choked down one bottle, the rest of the 5 gallons will be dumped. The funk is just too much.

Finally tried to bottle this. Sadly th funk that was in it when it started is still there. No one wants to drink it so it will be poured out. It's really bad.

not sure if anyone still cares, but this is still in the carboy 2 years and one month after pitching.

then do it without adding sugar to ferment and sweeten afterwards.

Next time let it age longer in the carboy and settle. Stabilise it before backsweetening and bottling. I so want to try this but don't currently have a source for loquats

You can over power the sorbate if you do a stater and keep adding the most to the high yeast count in the starter. Do a search. I haven't done this myself but I have seen several members do it successfully, at least they say so.

It might help, but this is why we do gallon batches as tests. Less waste if you can't stand how it comes out.