Recent content by cajun_wine07

thats kinda what i was thinking. How would you get yeast from canned fruit. but i didnt wanna ask the lady that to keep from sounding rude. I was planning on adding yeast i just didnt know if someone had ever done this before

I was given a recipe for peach wine with no added yeast. Ive never done a wine without yeast and im kinda worried on what to expect. Will it ferment like normal or will it look a bit different? heres the recipe, maybe someone has done this before to tell me some tips 6.5 medium can peaches...

alright im about to ask a newbie question... So when your fermenting your wine you add these wood chips? or do you add them after racking? I have no clue on what to do but im looking to better myself at wine making.

whew....alright i feel a little bit better now haha thankyou

and im fermenting around 70degrees also

well im making it from frozen concentrated juice and i did mix my yeast a little warm this time. Did i maybe rush it too much?

alright so i have a question. I started my batch of strawberry wine today at lunch and by 5:30pm it was already bubbling. is that going to be a problem? my last batch took about 24-30hrs to start bubbling. I dont know whether to be excited or worried about it haha

down here in lake charles

do they carry any wine supplies? or just beer supplies?

theres a brew shop in shreveport?!? oh that just made my day right there. Im here in lake charles and we have one about 10mins away and i got spoiled haha. im moving back to the shreveport area and was kinda depressed leaving the shop behind here and being without it. but now im pumped knowing...

I come from a long line of moonshiners from the mountains of virginia and im trying to get back to roots i guess you could say. Ive picked up on the wine making process right now starting out slow. I have a some what idea of what im doing but most time i have no clue... im writing this to see if...

@ halfpint I robbed my neighbors satsuma tree and after i peeled em all i came out with a gallon and 1/2 ziploc bag of em. Did you ever get that batch made up? and if so how did it turn out?