Search results

Bump

So recently I wasted three entire packets of ec-1118 on a one gallon batch of cranberry wine, it just wouldn't start I belive to the acidity level, I ended up pitching two packets lol that didn't work, so I tried using a starter and that worked. Anyways I have three packets of Ec-1118 invested...

Just make sure to wash them REALLY REALLY REALLY well because especially if there not the organic kind pesticides are a big issue on the peels.

Bump

I made mine with the banana peels and the fruit themselves I made sure to buy the organic kind of banana and washed them very well, I also used raisins for body

Does the banana flavour really come through in yours after a year and a half?

How long are you planning on letting this age a year or two?

Wow that's a lot of bananas, did you use raisins at all or any other type of fruits? What yeast did you use?

Lol lets get this thread rolling again! I woke up this morning and remembered I had 3 1/2 pounds of cranberrys I had gotten for 6 dollars from a Walmart reduced rack. I also remembered I had a can of cranberry frozen concentrate (Minute Maid) in my freezer I said why not let's make wine! My...

Wow that's crazy, how many pounds of bananas did you use and you must of lost a lot of wine on the first racking, what did you use to top it off again when you racked it?

Thanks much ten80, I did notice slot of fruit looking pulp boiling when I put it into the secondary, that is what I assumed I just haven't seen so much from my blueberry wine.

Bump

I'm currently in the process of making a banana wine and it's currently in a secondary fermentation, I'm not sure what a contamination looks like in secondary, so I just wanted an opinion if it was a contamination or not. I smelled the top of the airlock and it smells fine to me but what do I...

Yea I'm just not sure if it's going to turn out to be a old Milwaukee or a Heineken yet it's should have a strong peach flavour in theory though

I was thinking of making a 5 gallon batch of wine using a 100 ounce can of clingstone peachs, the peachs have no preservatives added besides vitamin C. On top of these peachs I was going to add 10-15 cans of Minute Maid frozen peach concentrate which also has no preservative besides vitamin C...

Did you add any yeast at all or is this just a bucket of moldy fruit and water? Sounds like a fowl tasting brew to me,you could scoop the moldy fruit bits off and pitch some cider yeast and see what happens.

Thank you Yooper, the berries/raisins are in a paint strainer bag and I cannot see how they look at the momen due to the dark colour of the must, I'll take an FG reading tomorrow and see where we are at , but 1.040 seems a bit high, I ended up loosing the strawberry batch I had so I'm going to...

I'm currently making a batch of blueberry wine following Jack Kellers recipe, it calls to stir the wine daily and rack when the wine reaches 1.040, but I'm just wondering would it hurt to allow the wine to hit closer to 1.000, the reason for this is to allow it soak more of the flavour of the...

So has breadyeast and sugar water lol doesn't mean it's drinkable

These two statements worry me I have expereince in wine making although not much lol but a fowl smell like that could spell contamination and no sugar will result in low alchol, what yeast did you use