Junior Member - the new guy.. I'm learning, and experimenting.

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01-19-2017 5:19 PM

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  • South Arkansas.


  • Posted in thread: DangerDave's Dragon Blood Wine on 01-18-2017 at 08:29 AM
    You'll be fine! Just bring the juice up to temp and add the yeast.+1, it might slow
    fermentation, but I hear that smooths the flavor, even make the flavor better. as it warms to
    room temp 70-75f it wi...

  • Posted in thread: First time, what kind of wine? on 01-07-2017 at 09:29 AM
    All very good advice, listen to all the posters. then decide what works best for you.. I have
    ran into the "last bottle" issue. 1 Gallons do have their place in learning, testing and
    experimentation. ...

  • Posted in thread: Hello from Wisconsin on 01-05-2017 at 03:34 PM
    Welcome to the Forum. I grew up in Brodhead..

  • Posted in thread: Werther's Cyser on 01-03-2017 at 05:13 PM
    Caramel chai sounds pretty tasty. I can't recommend using werthers yet since I'm not sure how
    it's going to turn out. I've seen chai tea bags with caramel flavoring in the tea, I wonder how
    that would...

  • Posted in thread: Werther's Cyser on 01-03-2017 at 08:10 AM
    I did a gallon batch with the caramel sundae topping. And Chia tea. it was ok. I think next
    time will do the chia tea, dry and sweeten back with werthers or something.

  • Posted in thread: make a gallon more with primary on 12-20-2016 at 07:39 AM
    Yep, sounds like you are about a gallon or more of liquid short due to primary space. you will
    nee to get a bigger primary. as far as this batch I'd use my taste buds to check for current
    strength of ...

  • Posted in thread: FS:Full kit, Fruit press, All-in-one pump, Wine making book, etc. on 12-15-2016 at 07:32 AM
    Man do I wish you were closer. I'd have to get it for free, then would still spend to much
    after shipping.

  • Posted in thread: Just started 30lbs blueberry wine. Calculation question to start... on 12-13-2016 at 03:17 AM
    With 30 lbs of berries, I water it up to about 10 Gals. The thing it your Original SG should be
    in the 1.085 - 1.095 range. If you are at 1.087 you are in range, but adding more water would
    dilute the...

  • Posted in thread: DangerDave's Dragon Blood Wine on 11-21-2016 at 10:44 PM
    Why does my DDB not clear like everyone else. I follow instructions and no it's 3 weeks in and
    it's 5 days in the secondary at sg 0.099 and it is cloudy as anything. It is made from 100%
    juice concent...

  • Posted in thread: First Mead, slow ferment? on 11-16-2016 at 02:52 PM
    I've done 3 meads and all needed a blow off jar, instead of a standard airlock.

Peach from Fresh Fruit,Peach Mango from juice,WE Pinot Noir kit,Blueberry from Fruit,Mead with German malted Wheat,Mead with German malted Barley,Joe's Ancient Orange Mead,Dragons Blood from Concentrate Welch's Niagara White...Just learning.
May 7, 2016  •  03:21 AM
well I see your from southern Arkansas, I live up in the north east corner. like you I'm learning and experimenting.
I tend to like the experiments the best , I've found out what ever fruit, berry, or grapes you can max out the alcohol using ec-1118 yeast then back sweeten with pure powered honey, to 1010 to 1020. you get the fruit taste to start, but instead of a alcohol after taste you get a honey over tone that hides the alcohol. an 34 to 36 proof wine that tastes good. a buzz to sleep on or 2 glasses to be out for quite awhile. good luck and best to you, Richard, OBTW I BULK AGE IN CARBOYS FOR A MINIMAL 2 YEARS, BUT MAKE QUICK WINE MAINLY TO TRADE FOR BOTTLES BUT I DRINK TOO IF I'M WAITING FOR SOME TO MATURE,

May 7, 2016  •  05:03 AM
Yes, Sir. I get That. El dorado is the place. I am experimenting with mead right now. And I will be looking at Muscadine as soon as they ripen. I have a couple bushel plot at a friends house. And they grow every where here.I figure they can be a great flovor extender for a nice white or red.. Most of mine right now are about 30 proof, and I'm pretty happy with that right now. All of mine are waiting to mature. I figure the meads will mature quicker, and I can enjoy them until I until I get more, and I plan to save some of the mead for up to a couple years just to see the maturing of it..I guess 2 to 3 years is pretty elderly for mead.

I think next I might try the Dragon's blood and put it up for a 1 year or so..