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OK, I've made about 40 batches of various whatevers now, and just for fun, I wanted to do a sugar stepped addition with Premiere Cuvee Yeast, and see how high of ABV I could get. The packet and all sources say 18% max tolerance, but, according to my calculations, I'm at 20%+. I had a strong...

No, not really. But yes, if you only do 12 oz, you are good. 2 glasses, and it's empty without risk of stirring up the yeast. Otherwise, you'd have to finish 5 glasses of champagne at once to avoid yeast cloudiness. 5 glasses of champange, and I'd be on the floor.

Well, that was fun! Took my first stab at disgorgement of my pear champagne...I learned a lesson the first bottle. DONT do it inside. Even while doing in the shower/tub, I still blasted yeast all over the ceiling texture, walls, etc. Does anyone have any good tips or stories? I had...

Just depends how patient you are! Do you want it in a month? Or a year?

You are not a novice, as you've made cider. Wine is basically the same thing. I'd recommend jumping into Fresh Fruit. Go to the store, and load up and Raspberries, preferably on sale. 3-4 lbs per gallon. The more, the more intense the taste. Kits are just that. Kits. Blah. Kit...

Be sure to buy the premium corks, #9. Also, keep them dark, and keep them cool. Can I reccomend a sweet red? Maybe Raspberry? That would ask decently, I think!

Why do artists paint? Exactly!

PS - Sparkolloid doesn't clear as well, takes longer, and the lees are super fluffy and easy to remix. Sure it's cheap, but yeah. it's cheap.

I wouldn't store it. What I do is wait til I have multiple batches (3 gal and 1 gal for example) and split it up between that. Otherwise, take it as a $3 life lesson!

Thanks for the tips and experience. I guess sugar water isn't that much different from apple cider. I still haven't decided yet. I like the idea of "purity" of only cherry, but then again, I don't know. I'm so wishy-washy.

Hello Cider Forum! I have about 20lbs of sour cherries, enough to make a 5 gallon batch of cherry wine (which I've made a few, and have plenty left...so no more wine, please!). I figured I wanted to make a cherry cider. I was planning on using WATER and whatever juice from the cherries, and...

Anyone ever used a air mattress pump to vacuum? Those things push quite a bit of air...plus I have one now!

Did you put a cloth and sprinkle new yeast? It would already be going if you did that...

Tabs should be OK. You still want to prevent oxidation. Not just sanitation.

I've often times had trouble starting "juice only" wines. It seems the yeast doesn't take. I never could figure it out, until I thought about the difference between juice and fruit. The fruit has something for the yeast to start on! To "grow" on. Sanitize a cheesecloth, or nylon fruit bag...

YEARS?!?! WOW. And it still tasted decent? Wow!

Also, be careful when you move it and rack it. The lees are very very light and fluffy, and easy to mix in. I reccomend the 2 part super-kleer. It's ready from start to finish, in 3 days. Not 28 days. However, it's $3-$4 each use, so it's "expensive", but not really.... Yeah, SPKLD is like...

Careful, it will continue to drop lees for another 4 weeks, "crystal clear" or not. Trust me, I have the bottles with sediment in them to prove it.

I've made Raspberry Zinger wine before, and it was freakin' awesome. Surprisingly enough!

qft does anyone say that anymore?