Search results

Bottled tonight. Best tasting wine I ever made. No sugar and no camden or kmeta in end. 3 gallon batch. Used 24 350 ml and three 750 ml bottles. I degassed last two or three days. Stay at home wine. I highly recommend. The bottling phase is the most enjoyable.

I use cheese cloth and folder rubber bands (both at Walmart). BTW a bucket labeled 5 gallons at Walmart was really only 4. I make small batches and use a 3 gal bucket for the primary in one gal batches.

Roger that on the heat extraction. I learned something new. I just use spring water making wine. I use to boil, but that is such a pain to do

I say wine is fermented fruit without heating anything. You need heat to make beer or liquor. Quality of wine is a different subject. Mad dog 20/20 is not from napa valley

I ferment at 70-71deg. I make fresh fruit wines. I have a commercial wine fridge bought at lowes. I can fit a 3 gal and 1 gal carboy into it. With the thermostat set to the lowest setting the temperature is around 60 deg f. I put an RTD probe inside and control the power applied to the fridge...

Make sure your corks are dry going in the bottle or they will work there way back out.

It is a learning curve. Like a previous post stated, you can over think it. I over thought everything in the beginning. I made plenty of mistakes. It took me more than two batches to get something drinkable. I would start on a small scale ( one gallon). It also gives you a way of figuring out...

24hrs is pretty standard. Don't forget to follow the instructions on the pkg

Just bottled some strawberry. I used the PE. My recipe book calls for tanning but I didn't use it. It turned out awesome. I like fruit wine dry and about 14% alcohol. It makes for a good night.

Sans does have the mangos. 4 lbs for $8. I think it's worth it not having to process the fruit. Win

Anyone have a recipe for mango wine? They sell mango chunks in the frozen section for making smoothies in Walmart. My wheels got to turning. I wonder if SAMs has them in larger quantities?

Thanks buddy. In my experience in the past, the residual gas effected the taste. But it's been two years since I made wine so I may be in idiot mode.

My desire is to bottle soon. Hence degassing. Thanks

No just fresh strawberries. Do you know degassing is done? Visual bubbles are no longer present with the vac pump?

How long should the wine stay in the carboy after degassing before I can bottle?

Thanks

Does the presents of lees on the bottom of the carboy have any effect of the wine (taste, etc) if left over a period of time?

Is it ok not to stabilize if no back sweeten is desired and just degass?