Recent content by johnnyginge

I likethe idea of the potassium metabisulfite until i get the hang of it. Atm, we got some very dark poplar/blackberry honey, and wewill be spinning gallons off of new spring honey here in a week! It looks fairly dark aswell! Do you recommend using two fermentation vessels?

Being abeekeeper i do have some awesome honey on hand! Adding honey instead of refined sugar Sounds like a great idea. Would sugar balance an acidic wine? Honestly i dont even know what is referenced by "balanced" in winemaking. pH? But i do consider myself somewhat of an...

Thanks, I will take a look at his site. I realize the sugar is converted to alcohol. Yet excess sugar is not converted to alcohol, when the yeast has had enough sugar and dies. I guess i was assuming there was enough natural sugars in blackberry to produce at least 12% abv. Is this wrong? If...

I would also like to use the least heat possible Iam oppossed to refined sugar (only oppossed to refined) because its an extracted macro nutrient, and can be easily abused. Also iprefer dry wines; and sugar in excess has severe health effects. That being said, if i need to add sugar for the...

First post! Well id like to make a dry wine that pretty much is just blackberrys and water, with no added sugar, and preferably no added yeast (if possible). This would be my first try at brewing. One thing im quite curious of is how to make the end result dry, while still having a 12% or...