Search results

2-5 precent. 2cups sugar per 5gal wine is where I like it.

Great idea. I love how bendable fruit wine is. Maybe let Cherry skins for a month sit in the carboy with it. I’ll try that next maybe. Strawberries will be ripe and ready to pick in the next few months. So my carboys will be full until July.

D-47 does to me preserve delicate fruits flavor better than 1118 imo. Fermentation is a little slower and steadier. Does well at room 70* temps.

Turned out really well. I’m impressed and like the hue of the wine. It has rested in the last racked carboy for 7 months. Mid July and it will be a year old. I used the O 5 gal bucket method. Includes a 5gal bucket of chopped cubed watermelon. Tannin A couple table spoons of lemon juice...

Put it in a carboy with a liquid bung. Shake it good before the bung install. If it gasses and bubbles a bit then keep it. A few weeks the less should fall out. If it does wait a month. Taste it. If it’s good give it a bit a bottle it. If it needs sugar add it. I wouldn’t throw it out..

Why not? Sterile and synthetic. They seem fine. Wine is a year old and delicious.

Strawberry leaving my home [emoji30]. Table recipe for the relatives and the Bourbon fortified for my father.

Give it a month then rack off. I suggest topping up with brandy or bourbon.

Wine sugar produces more abv. Just a fruit without pressing the juice out isn’t enough sugar to make higher abv wine.

White raises give good body. I would Petic enzyme White grapes White raisins White grape juice 10# white sugar or wine sugar And water to top. 5gal batch Sterilize it over night. Add D47 and a nutrient pack. Some tannin And let it role on. Maybe a couple table spoons of acid blend...

As long as you have one bubble on the air lock after you rack you have positive pressure off the wine. Your pretty safe.

I re use bottles screw or corked with once used rubber fake corks. I use sanitizer and a rubber hammer to cork

In my experience unless the liquid is clean a hydrometer is a POS. I would rack it over to a new carboy and re airlock if temps are right. Taste it mid run. If it's ok keep it. If not toss it. New wine is going to taste "hot" That's why we age it.

Yes. I have learned with the fruit wines that the acid blends called for and the tannin can be substituted for other things. I have used lemon peels and lime peels and juices. Raises give body to light fruit wines. I also used d47 yeast with my watermelon because it gives the wine more...

EC kraus. Has s great receipt. I added 2 cups of white raisens and used 2tbs lemon juice besides the acid blend. I didn't use a bag either so I had to rack of the lees a few times. Just racked for the 3ed time and I think it's great. Should really be good by July 2019. Cheers

I fortified some wine with burbon. No chips. I just wanted a nice hint of burbon flavor. That's what I got. Espically after a year there is no heat just hints of aroma and taste.

Congrats

Easy 5gal pine apple. Water to top Tannin 8# sugar You can add what you want to the batch to ferment. Raisens, juice, lemon peel. Have fun with it. 1118 yeast Some campden tablets Sterlize batch Pitch yeast Cover Rack over liquid Fill to top with water Air lock Rack off lees...

Heat kills wine. That fridge on 65*F will be fine. Keep arm n hammer in there to keep it "semi" dry

Brew cool with the d47 Yea add the raw berries