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  1. Noe

    Texas Persimmon wine

    I'm in the middle of doing this wine right now. I had a few pounds in the freezer for when I was bored. I waited until the fruit fell from the tree to harvest them. I do have one tip when making this wine. You have to taste each persimmon you use. I would stick my tongue to the fruit after...
  2. Noe

    Best Yeast?

    I've used 71B-1122 and EC-1118 for my batches before. Both turned out great but the EC-1118 will push alcohol higher if it has the sugar to do so.
  3. Noe

    homemade wine equip

    Local Home Brew Shop. You can also find 1 gallon glass carboys with apple juice in them at any grocery store.
  4. Noe

    Blueberry Wine

    BLUEBERRY PORT WINE 6 lb. blueberries 1/2 pt. red grape concentrate 1/2 c. light dry malt 1-3/4 lb. granulated sugar 1/2 tsp. pectic enzyme 1-1/2 tsp. acid blend 1/2 tsp. yeast energizer 1/2 tsp. wine stabilizer 4 pt. water crushed Campden tablet wine yeast Wash and crush...
  5. Noe

    Blueberry Wine

    I can't comment on Rhubarb because I haven't made anything with it before. If you are going for cheap I'd say concentrate. I would try a port, but that could just be because I've been wanting to make one and haven't got around to it yet. You could maybe try to dial down the recipe to make (1)...
  6. Noe

    Blueberry Wine

    I've never seen it in grocery stores. I have seen it in my LHBS but it is not sold in a small amount and it isn't cheap either.
  7. Noe

    Blueberry Wine

    Do one 5-gallon batch and then do a 1-gallon port of blueberry. You could use a frozen concentrate but you could also get frozen berries from the store for a couple dollars more than the concentrate.
  8. Noe

    Blueberry Wine

    You could add 1.5lbs of blackberries per batch to make up for the lost blueberries.
  9. Noe

    what did i do wrong

    You can buy a degassing rod from any LHBS. It shouldn't be much and you can attach it to the end of a power drill and degas it before you bottle. When you take a hydrometer reading and it is constant at a certain point like 1.000 or .996 etc. for a certain time that will tell you that it is...
  10. Noe

    Sediment in secondary question.

    You should be fine. It would take longer than that to get any off flavors from the lees.
  11. Noe

    Maple wine?

    Maybe Lalvin 71B-1122 for your yeast.
  12. Noe

    making wine again after 7 years!

    What yeast did you use? Did you take a hydrometer reading before and 17 hours after? Also did you start it in a carboy or a food grade pail?
  13. Noe

    Strawberry Jalepeno Wine

    Regarding your question on how jalapenos age I would guess if you added 1/8 tsp of tannin it would help it age better. I may have to try this wine for myself soon.
  14. Noe

    lemonade ice tea

    I use a food grade bucket for a primary and keep a lid loosly on it. The lid has a hole and I mainly keep the lid on to keep out any bugs that may try to get in. You can use a spoon to just stir it around for the first couple of days and then rack it into a secondary. Once in the secondary...
  15. Noe

    lemonade ice tea

    Do you stir it everyday? When it's in the primary I stir it to punch the cap that forms and to introduce oxygen for the yeast. I avoid putting an airlock on until it's in the secondary.
  16. Noe

    When to rack off the secondary

    It's really your call. I usually will wait around 30-45 days depending on the free time I can find in between. If the recipe states to leave it in for 60 or a different time frame follow those directions. It's good practice to wait until the lees fall and then rack the wine off into a fresh...
  17. Noe

    lemonade ice tea

    How did you put the tea into the must? I'm assuming you used tea in bulk or in a teabag. Did any of the leftover tea make it into the secondary? That would be my guess as to what's floating at the top. Do you have a pic?
  18. Noe

    Blueberry wine for teaching

    Yeah. After that I try to keep oxygen from touching it at all.
  19. Noe

    Blueberry wine for teaching

    Like GF said 1.5-2lbs seems to be a standard amount. I always leave my must in a primary for a couple of days. This way you can introduce oxygen while it is going through vigorous fermentation. It's not essential though.
  20. Noe

    Blueberry wine for teaching

    I would have left it in a primary for a few days and stirred twice a day to let the yeast get the oxygen they need at first. The sugar seems a little low. Did you take a gravity reading before you pitched the yeast? Other than that the recipe looks fine. You can add tannin or acid...
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