Recent content by rwcat

Thanks to both of you for replying I have to say I didn't consider changing my yeast that will probably be the route I go. And just to clarify a misunderstanding in my original post all wines I make stay in carboys for a minimum of 6 months before bottling and are racked off every 2 months after...

So I would like to make my fruit wines a little sweeter how would I go about this? Shorten my fermentation? I use Montrachet yeast for all my fruit wines and usually ferment in primary for two weeks then in secondary for about six weeks before racking off sediment for clearing at bottling I use...

Thanks

I'm wanting to make a pumpkin wine but was wondering if I can add spices to make it more like a pumkin pie wine.

Can you use a spice profile in a wine.

I've been thinking about it you wouldn't want a real strong spice profile on say an ale right it might overwhelm it is my thought.

New to brewing was wondering if I could add a spice profile to any kind of beer plan on brewing my first batch AG this weekend.