Recent content by Jackstraw207

Gravity has dropped down to 1.020. Fermentation is slowing way down. Should I continue stirring daily for a minute or not? I don't want to cause any problems(oxidation).

Pulled the fruit out this morning and took a gravity reading. It's sitting at 1.040 with roughly 12% alcohol.OG of 1.128 was saying 17% was possible.I punched fruit cap daily for 9 days and stirred gently for a minute or so too. I'm not a fan of dry wines so is there a gravity to look for to...

Gravity is still dropping, its right around 1.045 and still fermenting at an ok pace. Going to let it hit 1.00 or close to it before I rack to secondary and pull the fruit. Sampled it yesterday and it tastes like sweet strawberry juice with a hint of alcohol and hardly any rhubarb flavor, nice...

I'm a complete newb when it comes to wine....I followed the exact process as the strawberry wine in the database... All additives were upfront according to the recipe... Don't have any sort of ph kit so no clue on this info. Since fermentation started on the 13th Gravity has dropped to 1.080 and...

I started a batch of strawberry rhubarb wine and I may have flubbed it. I tweaked the strawberry wine out of the database. Recipe is as follows. 8 lbs strawberry 8lbs rhubarb 13lbs sugar Water to 5 gallons 5 camden tabs Pectic enzyme Wine tanin Acid blend Montrachet yeast Method...

Oh and the seasonal brew logo is on a pint glass for what it's worth.

Haha the wait... Yeah I've got a gallon of blueberry melomel that turns a year old on Christmas and three gallons of show that is also a year at Christmas. The blueberry has been bottled and tasted and is wonderful now but is still young overall. No major honey flavor, all berries and seriously...

This melomel has been in secondary for a month and is still slowly fermenting.( I added some brown sugar when I racked it...1/3 cup per gallon. I split this into a three gallon carboy and gallon jug. Lost a gallon to fruit pulp and lees... It is crystal clear already.my hydrometer broke in...

The juice was chemical free, Camden tabs were to sterilize the must. Yeast was pitched a day and a half later. I use bottled water...Will it hurt me to add 5 to 10 pounds of honey in secondary?do I have to repitch?I always step feed my nutrients. Fermentation seems fine as of now.

So Ive made up a 5 gallon batch. Ingredients were 10 lbs honey and just over 2 gallons of pineapple juice, and topped off the difference with water. Gravity started at 1.095 ish. Added yeast nutrient and energizer and 5 Camden tabs. Will be pitching D47 yeast tomorrow at breakfast. Has anybody...

Quick update. Racked into tertiary on 2/12. Left four gallons as a show mead and added three pounds blueberries to the last half gallon. Quite impressed with my product as of now. The jet fuel flavor has mellowed nicely and for being a combination of Walmart and bjs honey it is quite floral in...

All advice taken with a grain of salt... I'm not too familiar with step feeding so I am leaning towards 4 lbs up front and I've got some jalapeño and a habanero as well so maybe I'll seed and vein the Habanero to cut on the heat and make it a trio of peppers in secondary. Thanks

Going to put a one gallon test batch in the works. Recipe will be 5 lbs honey with one pepper and water to make a gallon. Should pectin enzyme be used to help with hazing or should I not be concerned. I'm also torn on wether the pepper should be in primary versus secondary. Any advice would be...

has anybody ever tried bottling in mason jars? I would think it would work but I don't want to buy jars just to find out I wasted money. I Was thinking half pint or pint size jars.

Quick update. Racked to secondary on the 12th. tastes good no bad off flavors, a little bitter which I'm assuming is the left over yeast. Going to skip fruit additions this run because I'm happy with how it is currently. It's not as dry as I thought it would be. It finished at 13.5% abv.