Recent content by heefage

It will soon be Muscadine season and im preparing for my second 'go round'. I attatched a picture of last years makings. Last year was my first time at making my own brew. I used too much sugar and the yeast i used was from the supermarket with an out of date expiration. Needless to say...

I was told a few days ago that freezing before pressing can help break down the pectins in fuit. I will soon be picking blackberries and muscadines and wanted to know how well, if at all, this freezing thing will work

much thanks guys

Im thinking of buying a 10L reflux column and alembic set for christmas. Ive looked around trying to find some feedback about the company and havent come across anything. Does anyone have any experience with this company? Should I even buy a prebuilt still or should i man up and just...

We have a winery about 20 miles from my home in Natchez, MS that specializes in nothing but Muscadine wine! http://oldsouthwinery.com/default.aspx My girlfriend and I were driving through Natchez on our way home and noticed a new sign off the side of the road. "Old South Winery. 2...

truckjohn, my OG was 1.09, thats after adding the sugar. I siphoned into the secondary and let that sit for a month. I didnt have any tiny bubbles rising so i added some of the same yeast. Its going along pretty good now. The wine isnt as clear and theres some stuff on the bottom. How...

I racked my muscadine wine into a second fermenter last week. the tiny bubbles of carbon dioxide stopped rising yesterday. the wine is still super sweet, my SG was almost 1.080. what would happen to the wine if i added a little yeast to get fermentation going again? would i have to...

ill take my chances and leave it alone. as i said i only added 1/2tsp to 4g of juice. i looked at it today and the yeast is still goin and it looks very 'liquidy' so im not that worried about reboiling and all that jazz. more sugar may be a good idea though. on the 30th im doing a hydrometer...

yes. it seems i was a bit confused. I realize now after reading up on the enzyme and fruit pectins that i did the exact opposite. I only added 1/2 tsp to 4g of juice. Hopefuly I havent screwed the pooch on this one. Ill know in about a month when i do my first racking.

What will happen if i dont add another gallon of water? How will the airspace affect the outcome of the wine?

What would the end result if you left airspace during the 2nd fermentation? I have 4 gallons (2g pure juice/ 2g water) in a 5 gallon plastic fermenter. Also added 14lbs. sugar Will my wine taste weaker if i add another gallon of water ?

@ Yooper_Brew Could you use an antacid like Rolades or Tums to bring acid down?

thanks for the luck winemakerLA. I was nervous at first always worrying what step to do first and thinking i was going to ruin the wine before I really even got started. Im slowly realizing theres not a 'wrong way' of doing this. We're all looking for the same end product. A tasty...

your supposed to add the fruit pectin before fermentation. it helps break down the pulp thus helping you yield more juice. i also heard it helps clear the juice. thats why i went ahead and added some when i moved the juice to my second fermenter.

Oh, and i added 1/2tbs of Sure-Jell fruit pectin. its all i could find around here.