Recent content by marco5150

You never know what ya gonna get,,,, it is always a blend of how the sugars, starch, flavours and yeast all work together. you can sample the mix as it ferments to adjust the sugar,water,temp, to get what ya want.

I followed a thread talking about making just alcohol and the best way to make it. The room "watchers" finally shut the chat down. Sometimes the room moderators are helpful. In this particular thread the guy was asking just about how to get the most alcohol out of a batch. I understand that this...

just keep feeding the yeast till the yeast gives up,,, after several trys you will learn when to stop. Many yeasts like to be feed slowly so just feed it a bit at a time.

I have bottled early a couple times with very little sediment, but I was lucky to get just a lightly carbonated wine, the judges actually liked it and it made a couple extra points because of it,,, but I have never been able to do it again,,

Cold crashing does help to remove all the unwanted solids. How well does it remove extra sugars ???

thank you for the info on the sulfides,, always wondered why you could add yeast to something you killed with the sulfides and not kill the yeast !!

Did you use a kit or did you use real Dandelions ??? Mom made some Dandelion wine back when she was in Norway and picked the silly things herself. this was about 1985. She made about 12 bottles. We have opened several over the years and it just keeps getting better. I can only describe it as...

I have made concord grape wine several times from the grapes from the vine in the back yard. I like a sweet wine so I did use a bit more sugar. I always came up with a nice light red color no mater how long I fermented with the skins. Just remove the skins before the first must starts to sink in...

if the wine was finished and dry,,, the yeast should not do much but sit there,,, get it to die off ,like chilling, and settle and rack it off,,