Recent content by ducylowycz

I used a dry yeast called "Lalvin K1-V1116 (Montpellier)" I have had really awesome luck with this yeast. I let it sit out for a few hours before use and rehydrate in a little orange juice. "This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc...

Knowing that you have a hydrometer to measure SG...If it's a (3) setting hydrometer you should see the option right on there for "Potential Aclohol" and it should give you percentages....really easy to read. It's not going to be as deadly accurate as measuring specific gravity but, you'll enjoy...

I know I am going to catch hell for this too....I believe SG is a joke....I don't just use the juice so it's obviously going to have a different reading. I use specifically Potential Alcohol. After fermentation I verify the results with a vin-o-meter and a proof and tralle. It sounds weird...

Here ya go: This is to make a 5 Gallon batch. 30 Lbs. Red RIPE Tomato's (I used really soft one's with a lot of meat) Cheese Cloth or Straining bag (1) *I used a fine course bag* Campden Tablets (5) or Sodium Metabisulphate Acid Blend (2.5) Teaspoon's Pectic Enzyme (3) Teaspoon's...

The tomato actually tastse exactly like a white grape! It's pretty awesome wine with a nice golden color. I like dessert wine's so I made it semi-sweet. I actually made it from ripe red big beef tomato's. Next year I'll try the green and the yellow tomato's The highest ABV I got was with...

Now I know dextrose is rapidly digested by yeast (thus beer) I wonder if that would "cut" back on the fermintation period. From let's say for sake of argument 3 months - 1 month before the bottling process...what do you think? I have been wanting to try it and here is a list of what I made...

I wouldn't think you ruined the wine...however you may want to get that into a carboy as soon as possible to prevent oxidation. Most of your fermentation takes place with 12 days of starting your must. Oxygen is your friend up to that point, after that oxygen is bad. If a few of the berries...

All right, I know I may catch "hell" for this but..... How many of you winemakers use (dextrose) in the place of sugar to make your favorite wine? I always wanted to try it and I haven't brought myself to use it yet.