Search results

Thanks very much. I use an iPod touch to read the forum and unfortunately I'm not able to see the link. Any chance you cut and paste it in? Thanks again

Hi, Just picked tons of blueberries and would like to make a 5 gallon batch of wine. I would love to hear of your favorite recipes or any tips you would like to pass along.

What do you think about this plan? It now has been a day and a half that the reading did not change. Tonight if it still has not changed I will rack it off the inch of lees into sorbate and campden. If after two days there is still no change I will sweeten with simple syrup.

Hi, I have not stabilized or back sweetened yet. I guess I was waiting until the readings stabilized again before I did that.

Ok, that makes sense. So if that's the case I could go ahead and bottle once it clears to my desire and I have sweetened it??

Hi, I don't plan to carb. Thanks for your help

Hi, I have a 5 gallon batch of hard lemonade that will need to be sweetened soon. I had thought of using wine conditioner but wanted to hear what you have used? For those who used regular table sugar, did you make a simple syrup with the sugar first? If you did, what ratio of sugar to water...

Monday today and it is getting very clear; can see through it. Gravity is also dropping; down to 1.004. Amazing!

My batch of hard lemonade stalled for two weeks at 1.012. I decided to add some clarifier on Friday evening to help it clear a bit before I back sweeten and bottled it. Today (Sunday) I took a reading in the morning and it was 1.010. This evening it was down to 1.008. Not sure if as it clears...

Hi misfit, When did you start yours? Is there still activity in the airlock? What does yours taste like? Mine has a hint of sweetness, a flavor of lemon and a bit of bitterness at the end. I hope to flavor half of mine with cranberry juice. I will backsweeten mine as well.

Yup, good point. That is what I will do. Thanks

Thanks Yooper. . I just took a reading and now that it has cleared quite a bit the reading went from 1.012 to more around 1.010. It has been "stuck" at 1.012 for two weeks. Do you think it dropped because of the clearing or is it possible it is starting to ferment again? I took my reading...

Just bringing this up to the top. Also wanted to say that I added clarifier 2 days ago and there is tons of sediment on the bottom of the Carboy. Can't wait to try it.

I love a grapefruit after taste in wine. Has anyone ever threw in some "flavour" just before they bottled? I have made wine from kits as well as my own recipes, just wondering if I could add a hint if flavor right at the end or if it's best to add before fermentation is complete?

My batch has been at1.012 for two weeks. So I know it's done fermenting. I want to backsweeten using "wine sweetener & conditioner", which is sucrose and potassium sorbate mix. Should I rack the lemonade onto crushed campden tablets and sweeten with the conditioner at the same time? If I do...

The lemonade fluctuates between 72 and 74. If I put the Carboy in ice, would that work?

Excellent. Mine stalled at 1.012 and it's not cleared. Hmm... What do do??

Bovineblitz, Was yours completely cleared when the fermentation was done or when you legged?

Is this your first batch?

Wow...looks great. Keep us posted