Search results

I found it on a 50% off rack at a local grocery store where I live.i asked if they normally carry it and she said no. There were 3 so I picked all 3 up. I'm going to make this next weekend along with a cherry mead made from local cherry concentrate and local honey. Be a busy bee this 3 day weekend

After my peach mango cider I made using juice from old orchard, I must say this is one of my favorite drinks. I can't imagine using the real stuff. I have some looza peach juice along with some wildflower honey that might turn into a gallon batch this next weekend. This peach concentrate has 38g...

Out of all the stuff I've made so far, my peach mango cider is my 2nd favorite. I just bought some looza peach juice concentrate that I'm going to add some honey to. I'm hoping this stuff is really good

Lmao. Y'all are killing me

lol.. ok, that makes sense now. Id never seen one before. If you are a forum admin, you can delete this is you want.

So I got a steal off Facebook yesterday . 2 six gal carboy 1 five gallon 1 three gallon 2 5 gallon buckets with lid and a ton of other wine making equipment along with 4 cases 750 bottles and 2 cases of 375. All for $75. But this is something I've never seen before and was wondering what it was

So would D47 fermenting a cider with brown sugar be a good choice?

ok, i googled these two yeast and not getting anything i want. i bought d47 for white and 71b for my grape juice wine. can anyone comment on this ? its been almost 3 years

Has anybody ever heard of this yeast or ever used it. I just came from a bar that supposedly uses this for their meads and ciders. They had a Vikings blood that was excellant.

so, im lucky to live within a short drive to king orchards in michigan and was going to buy some frozen cherries but the lady there said that a lot of breweries use concentrate to do their meads. I've never made a mead yet but i'm highly considering trying this as my first recipe. Has anyone...

so if i were to want a more sweet wine compared to a dry wine, what is better to do, cut the primary off around 1.010 or so or let it ferment dry and then backsweeten? I'm going to try another shot at this using aldi Grape juice and frozen concentrate to boost alcohol.

well, im here to say its hard to kill nottingham. I have been cold crashing a 5 gallon cider (via my kegerator) that i have been slowly attacking for over a month now. It is now down to just over a gallon. I set it out to rack into a gallon jug and my airlock starts pumping out bubbles every 10...

Chalkyt, thank you for the info. My question is when do you bottle your cider? Do you do it right after primary or do you let it clear a little in secondary. Or do you just keep it in primary until it hopefully clears? This is the part i'm not sure on.

Has anybody ever used Vintners Best fruit Wine Base?

z-bob, so what is your favorite recipe you like? I tried googling the Niagara juice but Welchs doesn't sell it here where i live. Any suggestions on this

just did a hydro check and its sitting right around 1.024 (10%). Trying to get it down near 13%. But had a sip from the reading and its going to be hard to wait the secondary time. This is my first attempt at wine. But do people generally not cold crash wine. I noticed people just campden tablet...

was mainly doing the pasteurize thing for the experience

yes, that is correct. Just making sure. Brand name is R.W. Knudsen. I added an entire 32 ounce bottle. 1 can of grape concentrate and about 1.5 lbs sugar. I finally got it up to 1.110 for starters. Im going to add the yeast Premier Classique tomorrow. I also did this same recipe but with...

im going to attemp my first wine tonight but had a question. Can I substitute 1 can of concentrate for some organic 100% grape juice? Ingredients say juice from ripe whole organic concord grapes

Fermentation only took 5 days. Racked into secondary at 1.014 (7.8%) for peach and 1.011 (7%) for apple cranberry. So, i'm going to attempt to bottle this and pasteurize it. Just need reassurance i'm doing this right. Since i cut off primary early I'm guessing i dont need any more sugar. So...