Recent content by ruffcutt

Yep! Rocket fuel :-) It went ll the way to 17%, and reeks of ethanol. There is still kind of a sweet taste to it though, perhaps I put too much sugar in it. I'll give it a year :ban:

Thanks for linking the pics of the chokecherries! There are a bunch of those around here, I'm gonna have to try them out :-)

If all goes well today I'm gonna start a experimental gallon of blueberry wine this afternoon. I don't have a scale, and I didn't buy the berries so I don't know how much they weigh. My plan is measure the berries by volume, and make a few one gallon batches to see what I like more. Wish...

I've had it in the refrigerator for a few days now, and its clearing up pretty nice. The gravity is just about 1.00, so my friend and I are gonna bottle it tonight. I'm interested to see how clear it gets in a few months.

Yep this stuff is having some issues clearing as of yet, and there is a cloudy storm at the bottom of the fermentor. I wonder if the pectin got set when they where concentrating it.

Thanks for the input. Do I need to worry about all my berries still having the stem on them, I mean is the stem going to be broken down into dangerous levels of methanol?

Sounds awesome! I bet it would be good with those holiday meals coming up this winter.

Sorry to jack your thread, but I have a blue berry question too. :mug: I picked about 2/3 of a gallon of wild Alaskan low bush blue berries today, and I'm gonna get more tomorrow. I rinsed them as soon as I got home and put them in the freezer. Is there anything else I should do to them...

He pitched most of a pack Red Star Champagne yeast into he mix, is that what you where basing you guess on, or does that change things?

last night I assisted a buddy in the making of a batch of cider that consisted of nothing more then 5 gallons of apple juice, and 10 pounds of sugar. We started by putting 4 cups of sugar per gallon, and it was a surprise that it worked out to almost exactly a 10 pound bag. The gravity was...

I'm just gonna see how it goes before I add anything else, its a worthy experiment.

I always get super excited when the airlock starts bubbling away, and a little apprehensive until it does so. I'm glad I read this before I had this kinda experience, or I'd have panicked too. Thanks man, its a good thread.

I'm really new to all this, but from what I understand temperature has a lot to do with how fast the yeast will procreate. What is the temperature of the place you stash your fermentor, just out of curiosity?

I shake oxygen into my juice before I pitch yeast into it, but is there another way to oxygenate my must? Is there some way I could help this batch on its way if I added some energizer, and or nutrients? I'm not sure I want to yet, I kinda just wanna let it run its course, and see what I end...

I used just plain old white cane sugar. I hope it goes all the way, because I don't like sweet cider.