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haha alright ill take your word for it

haha alright ill take your word for it

You know to be honest I kinda wanna be experimental.... Ik gonna mix 3oz turbinado cane sugar, 2c water, 1/3 yeast packet, and 1tsp yeast nutrient and give 1/16 c per liter and see how it turns out.... We'll see how it turns out... I'm actually gonna give half the batches half of the mixture and...

Dang! Nothing I can do? Would that work with other containers??

Ok cool.... So since I jarred it in quart mason jars can I just create a thick sugar-water mixture and add a calculated amount to each jar and allow it to ferment and therefore produce the necessary co2 for a good carbonation?? Or will that make my jars explode? Also, probably a dumb idea...

Yup... not adding the priming sugar would be why.... does it need to be "priming sugar or any generic sugar such as turbinado cane sugar?

I just bottled my batch of Irish stout yesterday after two weeks of fermenting and it seemed quite flat.... Am I correct in assuming it's flat because I allowed it to sit in the carboy too long??

Man we used the same corker and it stinks! You should just invest in one that's a little nicer, they sell great ones for 15-25$

-- 2 tsp yeast nutrient --two bottles Welch's "Farmers Pick" Concord Grape(2x1.36L) --3 bottles Welch's Red Grape(1.89L each) --3 bottles Welch's Concord Grape(1.89L each) --NO tannins(makes the final product too bitter for this recipe) --2lbs Turbinado Cane Sugar("Sugar in the Raw")...

What is slanting?? Never heard the term

-- 2 tsp yeast nutrient --two bottles Welch's "Farmers Pick" Concord Grape(2x1.36L) --3 bottles Welch's Red Grape(1.89L each) --3 bottles Welch's Concord Grape(1.89L each) --NO tannins(makes the final product too bitter for this recipe) --2lbs Turbinado Cane Sugar("Sugar in the Raw") --Lalvins...

Very cool.... Thanks guys

Explain..... Why whites?

You're absolutely right and thats what I've been doing for each new batch; however, i truly believe that the bitterness/sourness may have been cause by the use of excessive tannin. Past batches with an identical recipe,which excluded tannin, lacked any bitterness

ok good choice. I was asking about it because I used isopropyl alcohol once, and although it works great if it has evaporate from all equipment fully, i never rinsed my diluted water and alcohol mixture from my carboy, my must experienced stuck fermentation.... and I'm sure that is what caused it

out of curiosity what did you use as a sanitizer?

Im definitely gonna try it in my next batch..... any specific malts or hops you think might work to give it a crisp and smooth flavor? Something that would complement a grape wine with an already abundant flavor?

Dang haha the instructions on the bottle of tannin say .5 tsp per gallon!!! Now I know...... Maybe that's why the original batches without tannin were better

Well the recipe Ive been using is VERY simple ha ha --6 bottles of Welch's black cherry Concord grape juice --Lavins D47 --2lbs turbinado cane sugar --two tsp grape tannin the final product after two weeks of fermenting has a very smooth and full bodied flavor, however if it is not sweetened...

I was curious about the means by which one can make their wine less bitter. In the past ive been told to use sodium bicarbonate(baking soda) to eliminate the acidity which can cause bitterness but it seems like a strange method. Any recommendations??