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Cathy, how did your jalapeno wines compare heatwise? mine is seriously too hot to use as a libation, what would you say deseeding cut the heat by? thanks!

I was finally brave enough to try my jalapeno wine tonight, that's some tasty stuff! :rockin: it's a pretty strange experience, I only had a sip which yielded a beautiful jalapeno flavour followed by a rather delayed, "HOT! oh my god, it's HOT!" :D

I made the mistake of bottling my first mead at around 1.005 IIRC with a couple carb tabs, thinking it was stable. yeah, it was stuck from excessive racking, no bombs but insanely funny (think champagne with a good shake) :D

my wine is now fermenting nicely and has dropped 0.020 in three days. thanks

I made an apfelwein with raspberries and honey, it was a small batch which yielded one 750ml and a 355ml bottle. I sampled the smaller bottle last month and didn't mind it, but still needed a little more aging IMO. https://www.homebrewtalk.com/f30/became-must-64704/

I was just reading that thread, I like Kahuna's pork idea. :D

the threads on cooking wines have peaked my interest. I've recently started a jalapeno cooking wine and was wondering what everyone's thoughts were regarding finished sweetness in their wines? I might have to give garlic wine a try too, maybe add some ginger for stir fry sauces and such..... :D

it was at 1.050 for five days, I turned it into a 3 gallon batch last night and repitched it, I had just enough table sugar to reach 1.050 on the additional must and upped the berry factor too. I'll check it's gravity this weekend unless it significantly takes off. hopefully the solution to...

I just came back from measuring it's gravity, it's stalled again and is starting to clear. it's looking like my options are fight with it or go to the store for the berries and water I'll need to dilute it to a 3 gal batch. since it's still at 1.050, should I mix the extra 2 gallons at 1.075...

it's still percolating away, last OG was 1.050 middle of last week. I tasted it sunday, nice, light blackberry flavour and still pretty sweet. I was planning a secondary feeding to boost ABV further but adding more of the same won't do. this is my thinking, since I have about a cup of extra room...

that's the strange thing, I topped the cider off with corn syrup and it took off fine. the corn syrup bit was me hunting the local grocer's for glucose/fructose and corn syrup was it. the only thing listed on it that could explain it is salt which was listed at 30mg/30ml so a litre would be 1g/l...

I'm in the same boat, no test kit as of yet. the must tastes fine, negligible tartness, the last sample I tasted was at 1.060 so still pretty sweet. it leaves me wondering if it's low in acid but if I'm wrong and add acid, there goes the show. :drunk:

is this normal with blackberries? I started this batch and it stalled, was repitched and is percolating at a near crawl. I used the same materials in my latest batch of cider sans the blackberries, oak and 71B-1122 instead of EC-1118...

thanks, I found the Apple Drugs site but the peace country is a loonnnnnggg drive from here. :D the Midwest site is nice, has the stuff, but they don't ship to Canada. I enjoy where I live but sometimes the small stuff is a pain. :p still Fustrated Localis

there in, is the problem, google has gotten me nowhere and the yellow pages were a bit better, but...... of the three local choices under the wine and beer making category, one had only EC-1118, the second had only EC-1118 & 71B-1122 and the third had no wine making supplies at all. so my...

I'm having trouble finding different strains of yeast. I thought I scored big today when I found a wine store with racks and racks and racks of kits, sugar, additives and equipment but when I asked about yeast, out came Lalvin EC-1118 and "that's what we keep." it took my own eye and some...

I wouldn't expect any residual sweetness with EC1118, everything I've done with it so far is bone dry and wine like.

CiderRat, I picked up some white & golden corn syrup tonight and mixed up 60ml samples with each. the white alone seemed to have nice feel with 2ml of syrup/60ml cider (30g/l) but didn't seem to go flavour wise. I tried the golden at the same level but it altered the flavour too much...

I'll keep my eye open for those yeasts, the store I've been using seemed less than interested in having "other" yeasts. I tried backsweetening a bottle of my cider last night with pure juice, it was hard to judge since it altered the flavour, ABV and sweetness but I did like the improvement in...

Grower's is what I normally drink, but haven't had any luck replicating it so far, so far everything I've done has been wine like. nothing wrong with it, I'm finding still and warm in a wine glass is pretty good but it's still the opposite of Grower's which I like to keep next to the coils in...