Recent content by brazedowl

So. Between the time I set the carboy on the ground to rack and went to prime my syphon.... my 1 year old daughter seems to have placed a green crayon, unnoticed in the jug. I noticed it two weeks later. It is mostly disintigrated in a pile at the bottom. A quick test revealed it tastes fine...

Next question... HB supplies in town? Grapes & Hops used to have some, but said they weren't planning to at their new location.

Might want to try 71b next time. That strain breaks down some of the malic acid that gives wine that bite. Makes a HUGE difference for my blackberry wine.

What kind of yeast did you use?

Anyone know where we can find some reasonably priced cider without damn sorbate in it?

A halfgallon into three gallons will not contribute much to sweetness. Ive back sweetened with frozen concentrate that works well and doesnt dilute the abv as much.

Been my experience that it mellows out.

Dungeon just gained a new wine fridge. Bam.

The recipe as it stands ends a little sweet.

Right. I ended up going 4 gallons. :)

I'd stick with the recipes and double the volume

Ok how about this then. I made 8 gallons first go (for 5 & 3 gal carboys). Divide by two and get 4 gallons for the second go. But I only have 3 and 5 gallon carboys. So go for 3 and stronger or 5 and lighter? Thoughts?

I've heard of using the pulp from one batch of wine to make a smaller batch of lighter wine. I have 10.5lbs of blueberry in one bucket and 6.5lbs in another bucket both ready to be pulled out tomorrow. About what size "second wine" could I reasonably make with the pulp from that much fermented...

Niiiiiiice. What's in the uncovered carboys? Wine?

I clearly said dungeon. Not palace. ;)