Recent content by Tylerro

Well i plan on brewing a base for my sangria. Could I age the final produce in bottles after adding the fruit?

Has any one ever made Sangria? What wine isthe best for its base, or are there kits out now?

I took a shoot glass volume and raised it pH to ~4.5 with calcium carbonate then mixed it very well for a minute. It helped a little. I did not have the sharp tart right away, but it still left a sharp tart after I tasted it.

I added citric acid 2 tsp but the pH is 3.4~3.8. Would you suggest putting in some Calcium Carbonate to get the pH to ~4 or greater?

After adding the sugar it realy took off again, but is has a very strong tart.

:confused: I am hoping that some one would know why i have a tart tast to my wine. Well i started a 3.5 gallon batch of strawberry, kiwi, blackberry, and grape wine using Montrachet yeast. I boiled the juice and sugared to 1.100 SG. Added 3 tsp of yeast nutrient and two of bentonite It took two...

Hello, ya’ll have me hooked on a new hobby. My equipment arrives in a week and then I’m going to start brewing. I’m starting out with an ingredient kit, but at the same time I would like to make an extremely dry red wine with resources I can purchase locally (Florida, USA) to experiment with. I...

Hi this is my first post. I’m a college student and would like to start wine brewing as a hobby. I’ve been looking at kits but there are so many I don’t know what to start with. Could anybody give me advice on starting, especially on equipment. I would like to start with a perhaps one month...