Bobbybeef
Member
- Joined
- Mar 25, 2021
- Messages
- 16
- Reaction score
- 1
Strawberrys are not ready but we had a bumper crop of satsumas this past summer so this winter i peeled about 10 pounds worth of fruit so i figured we got plenty of these i could pick 100 lbs if i wanted so why not make some wine. Here is my start reciepe
3/31/2021
#1 - 10 pounds of pealed satsumas
#2 - 4 lbs of sugar
#3 - Checked SG and it was 1.030 ( 3pm )
#4 – Added 4 lbs of sugar with 1 gallon hot water to help dissolve
#5 - Then added 1 gallon of cold water to bring temperature down
#6 - Checked SG and it was 1.090
#7 - Then crushed 3 candem tablets snd sprinkeled on top
#8 - Waited 45 minutes
#9 - Then added ¾ tsp of peptic enzyme
#10 - Waited 1 hour then added yeast
#11 - Made a good stir and snapped the bucket lid on with a bubbler
4/1/2021
#11 - Took off top and gave a good stir all the fruit was on the top
Bubbler was working just fine ( 7am )
#12 - Took off top gave a good stir ( 4pm )
3/31/2021
#1 - 10 pounds of pealed satsumas
#2 - 4 lbs of sugar
#3 - Checked SG and it was 1.030 ( 3pm )
#4 – Added 4 lbs of sugar with 1 gallon hot water to help dissolve
#5 - Then added 1 gallon of cold water to bring temperature down
#6 - Checked SG and it was 1.090
#7 - Then crushed 3 candem tablets snd sprinkeled on top
#8 - Waited 45 minutes
#9 - Then added ¾ tsp of peptic enzyme
#10 - Waited 1 hour then added yeast
#11 - Made a good stir and snapped the bucket lid on with a bubbler
4/1/2021
#11 - Took off top and gave a good stir all the fruit was on the top
Bubbler was working just fine ( 7am )
#12 - Took off top gave a good stir ( 4pm )