Search results

I've never touched it in the primary after pitching the yeast right on top then covering. Diffrent strokes for diffrent folks.

What do you want to make? This is basic. Ask questions from here. Pour boiling water or alcohol into the glass carboy to sanatize. Pour out. Fill glass carboy with pure water and 3# sugar. Shake well. Pitch yeast. Cover with towel for 6 days. Take towel off Cover with your palm and...

I hear a lot on here about minium head space. I always end up with head space. Doesn't bother me and doesn't seem to bother the wine. But yes you can top up with what ever you want to. Juice and Brandy are common to me.

"green" as I describe it. My crates hold 16 bottles. My 5gal batch makes 20+ bottles. So 4-5 bottles to taste through the year in different stages and the 16 bottles In the crate goes under the craw space with a date tag on it.

Pectic enzyme really does a great job of breaking down fruit and sinking it down to the less. That much grape juice will give it a mouthy feel and taste. Thick. What yeast did you use. If it was a lower temp yeast and you ferminted at 70-76*F. some yeasty thick taste will hang around. Cheers

Pour up to 26oz honey per gallon of must. So honey and h20 into a stainless stove top. Get to a nice 90* temp stiring consestent untill well blended. Do not get hot. It will take the delecate honey flavor out quick. Pour this is your fermintation bucket and add meta sulfites and...

Add a half rate of meta, burb it good and let it sit a few days. Fortifying is a great way to sweeten and stop fermintation. Or since they are only one gallon jugs cold shock stop fermintation for a week in the fridge then sweeten. Cheers

Stablize it when ever you are ready. Or let it ferment out then stablize, gas, wait a few days back sweeten anywhere from 1-4% total must volume a sugar slurry.

Mmm. Why treat it? Are you going to back sweeten

Yea. Sounds like you made a "starter" yeast with the warm water and pleanty h20

I did a burbon fortified strawberry dessert wine earlier this year and it's banging. With port I would stay with Brandy like EJ or Christian brothers. Cheers

I re read my notes. 12#s sugar. Sorry

Just my experience with a heavy desert fruit wine. If I raw chunk up the fruit and let's say fill the bucket up to a invisiabe 4gal mark. Add petic enzyme and ingredients, water and cover for 24hrs. Then pitch the yeast right on top. Cover back for 7 days it breaks down the fruit well. Then...

1118 is best for me. Ferments quick and drys up quick. Everything I've done with 47 seems to be way mouthy for me. Kinda yeasty. I ferment at room 72-74f temperature. So that could be the issue.

Just skin and chunk the squash up. The petic enzyme will break down enough juice for the flavor profile. The sugar and water are making wine. Not much sugar in squash for 14%abv wine. After you rack the liquid off the squash In the primary 5gal bucket fermintation into a carboy you should...

Five gallon bucket full smashed. Squash Fill with water Petic enzyme Sodium bisulfate Yeast nutrient Acid blend Cover 24hrs Add 20# sugar stir. Pitch yeast Wait a week Rack over a few times add water back to fill Back sweeting if you choose. Cheers

5gal bucket 1gal of syurp 3.90gal h20 Mix up. Add 1/8tsp sodium bisulfate stir. Cover for 24hr. Next day pitch 1118 yeast Cover back up wait 7days After 7days rack it into a carboy. Air lock with burbon. After one month rack again. Now. Do you want sweet or dry wine. If dry stop here...

Petic enzyme, rack off, fill up, pitch yeast.

I'm new this year to fruit wines. Real fruit using petic enzyme. My strawberrys ended up clear. The watermelon and peach are hazy. The only difference I can think of is the strawberry I didn't use acid blends or tannins. The others I did. How do y'all end up and do you know why?

Damn.. we are best friends just because your bow Hunter name. Any way. Yea they are fine. Sterlize them. I would at least go with some sort of receipt. EC kraus has good ones. Little sugar little acid blend little tannin. Might add some fruit juice. Sounds good too me.