Recent content by Uden

i added some campden tabs and racked this into a smaller container... had to dump about a gallon. not sure what it was but everything i read pointed to mycoderma... so i racked into a container with almost no headspace and added the campden tabs as i said. its looking clearer and clearer now...

I'm wondering what this is...

I'm wondering what this is...

had some problems with the must expanding up into the airlock, i removed about 2 cups of liquid from the carboy and cleaned the airlock and it looks like we're good to go. a very healthy fermentation going on right now, lots of activity.

So had trouble with the must foaming and expanding up into the airlock but i removed about 2 cups worth of liquid from the batch and it seems to be doing fine now. Wish I had access to a better camera and lighting, sorry folks. Day #2 of the fermentation. So no one has any advice or anything...

Sweet

And less than 2 hours in I already see fermentation pressure building.

Day 1 @ 2 hours in w/ some added ingredients present in photo.

Day 1 @ 2 hours in.

As the title suggests 10 through 11 pounds of apricots per 6.3 gallons of wine, 6 campden tabs, 23 drops of pectic enzyme, & 141 ounces of pure blue agave nectar.

I used (again) Red Star's Pasteur champagne yeast only one packet for 6.3 gallons. I used 6 Campden tablets and to sweeten/ferment I used 141 ounces of pure blue agave nectar from Madhava and about 10-11 pounds of pitted, pureed apricots. Also topped it off with a few liberal squirts of cO2...

My mother gave this a rating of 6 on a scale of 1-10. I'm happy with her honesty and 6 was much higher than I would have expected this being my first batch. Now I aim higher. Next batch: Carambola wine.

Yes my hunter made this.

Hunter brewed.

Well here is the wine bottled. My first batch. or.. vint.. ? Sorry the pics kind of suck. One with flash, one without. Have gotten nothing but good response from everyone who's taste-tested however.