Recent content by enyaw-1

I'm going to start some beet wine. The recipe says to skin the raw beets. How is this done without losing alot of juice from the bleeding of the raw beets?

Hi all, just a progress report on what i've done so far to see if you may have any more helpful hints. In the primary, the sg dropped from 1.110 on day one to 1.030 on day 6. I siphoned the the wine ( about 2 gallons ) into the 6 gallon secondary and installed the airlock. On day 13, the sg...

I have an airlock on the primary fermenter whichh is bubbling. My recipe says to stir daily.Is that necessary? If I do stir, there will be more chance of contamination which could stop the fermentation process or does the primary pail need more oxygen to work well.I've read pro's and con's...

I have the must going and checked the SG 5 hours after adding the yeast ( didn't know I should have checked b 4 adding the yeast ). The SG was 1.080 so I added sugar and brought it up to 1.100. A tad high but didn't know what to do about it. I now have put 6.78# sugar into 2 gallons of must...

I've juiced 8 #s of chokecherries and have collected 8 1/2 quarts of juice cocentrate. The juice kinda stopped running so I quit juuicing. Does this amount seem right for 8 1/2 lbs of berries? I'm using a recipe from the " winemakers " recipe handbook which called for 8 lbs of berries and 7...