Recent content by krisabsinthe

That temp will cause a slightly slow fermentation, which is good if your patient. But try to stay within the listed temp for your yeast. You can check online or ask, mine is usually between 60-72 the lower end of that is my target. Anyway do not pasterize or your cider will never clear properly...

If I remember properly Woodchuck cider is 1.030 if that helps at all

Ok just for public information my starter kicked off 3 hours after being pitched. My SP is bubbling like crazy and airlock activity is 2-3 a second. I took 3/4 a gal of water , added 2 tsp nutrient and 2 packs of Montrachet last night. I allowed the must to aerate over night anyway. This morning...

This thread made me start a batch :) I didn't have a slurry so I'm doing a 1 gal starter, I assume it should work

I make a cranberry-blueberry-blackberry wine that is very good to drink after 4 weeks. 3 weeks to ferment and 1week with clearing agents. I love HB wine :)

I got a bottle of '06 Chuppacabra at a local shop for $30 and it is certainly a decent wine. At 15% they are big reds with complex flavors like vanilla, tabacco, plum etc. At least that's what I tasted. I did hit a wine tasting when APC was in Detroit and of the ones I tasted Chuppacabra was the...

Not sure if it's a consolation to you or not but the lead singer from Tool / Puscifer / A Perfect Circle is the owner of that Vineyard :)

Not sure if it that close but merkin vineyards is in Jerome AZ. Their wine is very nice and not over priced :) their tasting room is available to the public. I went to a tasting recently and I was very surprised

Nope I wasn't a typo but I was highly suprised that the yeast held out as long as they did. But by all means if there are people that know more than me listen to them lol what I do know is that I for sure maxed my yeast out and it will take some time to mellow out. Thanks for the info, next time...

I just made my first mead here is what I did 15 LB honey 1 gal water 1 orange Coopers Ale yeast ( use what you like) Heat water and add quartered orange and 10 Lb honey. Mix on low heat. When done pull the peels off the orange and scrape "the white stuff" off the peels and throw it...

If you want a wine with a nice abv, 11-15% is what most wines are you will need more sugar. Did you take a gravity reading? If not my absolute guess would be 2-3 LB sugar more. I just did a welches wine using bottles of juice and my gravity was 1.100 with 2 LB sugar and ended at .996. which...

Stopping an active fermentation is hard. First I would stick all the jugs In the fridge and make a yeast starter from 1 cup water, 1 cup cider and yeast pack, cover with a cloth and let sit for a few hours then add 1 more cup cider and let sit over night. Grow your starter adding a cup of juice...

Making my own wines and cider has really made me a much more patient person :) now I have to brew just to keep up with party demand lol just a word of advice when you make some thing awesome and it's bottled start a new batch right away :). Have fun

To clear it up a little for you durring primary fermentation the lid can be loose to allow oxygen in for the yeast, it's healthy for them. During secondary (after the fermentation slows) oxygen is bad and will ruin your wine. Not to mention after the yeast settles down mold is easy to get and...

I was my aware they worked in reverse without pulling liquid in, interesting :)