Recent content by Sboutot

Since you make wine as well you should have Camden tablets available. Make a 'must' with just your fruit (puréed) with 1 tab per gallon of fruit, wait 24 hours and then pitch it into your secondary along with your beer. I've done it. Works great!

A delicious wheat sage homebrew

Awesome! Best news I've heard all day. Thanks

So I was Tilting my Carboy in preparation for bottling in a few days, and some of the water from the airlock was sucked into the product. I'm worried that I've contaminated my pumpkin wheat. Does anybody have any advice/experience with this?

Yea sorry I meant from primary to secondary. Thanks Yooper

Six days ago I started a new batch of muscadine grape wine. I added about 12 lbs of sugar to get a SG reading of 1.100. I just took another reading today and it reads 0.990, but it's still actively fermenting. Do I need to bring the SG up or is it okay to just transfer to primary?

So I just mashed up about 25 lbs of muscadine grapes added 6 gallons of water and when I added the sodium metabisulfate (campden tablets) it changed from a pink/red color to a grey greenish color. Anybody have any input on this?

Just so you know, if you're planning on backsweetening your wine, you need to use a non-fermentable sugar. Most wine shops have what's called "wine conditioner" it's basically a stabilizer and a sweetener that won't result in "bottle bombs".

Well the good news Is that it's settling very nicely and clearing up. In a few weeks I'll rack it and we will see how it goes.

So I've been wanting to start making wine since forever and so I finally did with mixed results. I mixed 17lbs of fresh store-bought red grapes, 4 pounds of fresh blackberries and three cans pure grape juice concentrate. I mushed it all together and added enough water to being it up to the five...