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  1. tellish33

    First batch of wine

    I bought a 96 oz can of Vintners Harvest fruit wine base for both the pear and raspberry wines. I followed the 3 gallon recipe on the label. All my wines are 3 gallon batches. They have excellent directions on their cans. Cant go wrong unless you want to use fresh fruit.
  2. tellish33

    Man, I love Apfelwein

    Just racked mine onto some sorbate. I forgot to take a reading in the beginning but the end was .998. This weekend I will sweeten hopefully then bottle next weekend.
  3. tellish33

    Man, I love Apfelwein

    Do you need to sorbate before bottling if you aren't going to sweeten? I was probably just going to bottle as is and add 7up or something.
  4. tellish33

    Wine ABV

    Cool. Thats what I figuered I just wanted to make sure. Thx again.
  5. tellish33

    Wine ABV

    This might be a stupid question but do you figure out the ABV for wine just like you do for beer? Thx in advance for the help.
  6. tellish33

    Busy Morning

    Well I see the pics did go through. Oops. Sorry for all the repeat pics. Sometimes smartphones are stupid.
  7. tellish33

    Busy Morning

    So I took Yoopers advice from last night and put the recommended dosage of sorbate in the bottom of a clean, sanitary carboy and racked my wines. I'm going to wait 3 days then backsweeten. The third wine was just started last week. I just racked from primary (no sorbate). I tried to attach pics...
  8. tellish33

    Wine bottling noob question

    Thx Yooper. We made the wine the first week of January. I have racked them twice since. These are my first wines but they do seem to be pretty clear and not to be dropping any more lees. I will rack onto the sorbate/campden mix and wait three days before sweetening. Thx again.
  9. tellish33

    Wine bottling noob question

    I think its 1 1/2 tsp (1/2 tsp per gallon). What does the campden tablet do?
  10. tellish33

    Drunken Emu Mississippi River Water

    Just curious if anyone out there has made this yet? I have a 5 gallon batch that i am going to bottle tomorrow. I was just wandering what people did? Did you carb or not carb? I haven't tasted mine yet. I will be taking a sample tomorrow to see if I need to backsweeten or not.
  11. tellish33

    Wine bottling noob question

    I'm getting ready to bottle 2 three gallon batches tomorrow. I have bottled beer before with no problem. Is this the right steps: 1)add potassium sorbate, 2)backsweeten to taste and 3) bottle. Should I transfer the wine to a bottling bucket then add the sorbate and backsweeten then bottle...
  12. tellish33

    Man, I love Apfelwein

    Totally agree. I filled mine to full when I started and the same thing happened. Thank god my wife was home. She took some out and all was well.
  13. tellish33

    not sure if this is the right spot but.....

    I was wanting to make a cherry "brandy" and a raspberry "brandy". I found one recipe that uses a 1/5th of vodka with the fruit for about 4-6 months. Just curoius if anyone had a good recipe. Thx.
  14. tellish33

    not sure if this is the right spot but.....

    I want to make a really good fruit brandy. Is this the right place for this? NOT the distilled kind (I know its illegal) the fruit kind. If so, can anyone help me out? I figured someone on here would have a good recipe. I do apologize in advance if this isnt appropiate for this site.
  15. tellish33

    old carboys with wine in them still

    I have a chance to buy five carboys that still have wine in them. They are any where from 5-10 years old. They have airlocks on them. I think that one or two of the air locks might be dry. Here are my questions: Is the wine still good to bottle? If they airlock is dry, is there anything...
  16. tellish33

    Question about a few different wines

    Will light affect my wines that are in their carboys? Should I cover them? My wines are a raspberry/strawberry, raspberry/pear and a pear. I also have Apfelwein, Drunken Emu's Mississippi River Water and Skeeter Pee. Just curious if they need covered. I know the temp of my hard drinks but...
  17. tellish33

    skeeter pee carboy temp?

    I just transferred my pee from bucket to carboy. What is a good ferment temp? I had it about 72-74 when in primary.
  18. tellish33

    Skeeter Pee

    Made my first batch of Pee on Sunday. I used D-47 dry yeast instead of a slurry. My first reading was dead on at 1.070. On wednesday I checked the reading and it was still 1.070. So I pitched another packet of D-47 and another 3 tsp of nutrient/energizer mixture. I stirred/mixed until I couldnt...
  19. tellish33

    Skeeter Pee

    I was wandering if I could just use my carboy for my skeeter pee? I don't really have an extra bucket to start this process. I figured I could mix right off the bat in my carboy. Any body know? Thx.
  20. tellish33

    Man, I love Apfelwein

    I am going to bottle. How about temp? I think some where it said room temp. Because of the sulfur smell, I left it on my dining room table until the smell has gone away. My dining room is around 72-75. I am going to move it to where my primary for my beer is. That area is 66-68. I'm assuming the...
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