Recent content by alley rat

Whaddya mean ten days before it started? I hope you meant ten hours, I would think the must would spoil sitting inactive at room temp for ten days. C an I get some witnesses here or what? Am I missing something?

Started a six gallon batch using the steam extraction method. About 12 lbs. of each strawberrys and rhubarb. Lots of sugar. Must smelled great, but as it turned out, it was my first stuck fermentation after about 9 or 10 batches. I used a product called quick- starter the wrong way, I just...

Hey, AAA, is what was in the picture what you used for a five gallon batch, or what? If so, it looks like you used a lot, and it also looks like you cut a little too deep. Since most of the recipes call for zest, I'm definately going to use some, but I'll be very careful. I love this input...

Used about three tablespoons of the oak extractive in five gallons of full bodied blackberry from concentrate. Was well pleased with the result, nobody could put their finger on it, why it tasted so excellent, til I mentioned the liquid oak. Just as a side-note, I topped up with blackberry...

I have access to a solid acre of rhubarb, and would seriously consider shipping it to someone that sincerely wanted it and honestly couldn't get it. I'm pretty sure it would be an ''easy keeper'' during transit.

I was thinking about this deal today, and kinda realised something. I think the dandelion thing bites us at a subliminal level, sorta tugs at our sub-concious. Making something noble and intoxicating out of that which is an eyesore and a nuisance to most, that seems almost mystical to me...

YEAH, b.h., I kinda thought about that too. With all the citrus and raisins and ginger and such, it reminds me of the nail soup story we all read as kids. However, onward I shall go. At this point, I plan on using 21 qts. of dandes for a 7 gal. batch. Yes, I have unlimited access to them...

I'm not sure where the fun would be with everyone using the same methods and ingredients. My approach will probably be to hybridize three or four methods and/or recipes, finally settling on what seems the most logical. This is exactly how I cook, actually. Which, when you think about it...

Haven't heard much chatter about the '' en masse'' batch of dandelion everyone was talking about before x-mas. I'm totally in love with the idea, at this point it's like the holy grail to me. Needless to say, I've been doing some studying. One question I have- what's the conversion table if...

Here is a garden-variety, somewhat standard recipe for 5 gallons of cherry, but I would figure out about another forty ounces or so of juice. Reconstitute some concentrate or something. 10 lbs. sugar. Two tablespoons of nutrient, but for something like cherry, one big ole' tablespoon of...

But waldo, I'm transferring to the secondary tomorrow. Can I walk downstairs right now, squeeze a couple drops in, and proceed tomorrow as planned and slap an airlock on it?

Hey,sang, this is for a five gallon batch. Here's the deal - if you were doing a five gallon batch , two-can recipe for cherry wine, county fair reccomends 3/4 of a teaspoon of pectic enzyme and 7 teaspoons of acid blend. Now, the dealer has basically ignored the county fair instructions and...

Just curious about something I noticed when throwing togeather my most recent batch. The directions called for what I thought was an awful lot of acid blend, but didn't call for any pectic enzyme whatsoever. Just wondered what was up with that. The batch involves one 46 oz. can of sun-cal...

when supply finally exceeds demand, I intend to bulk age in carlo rossi jugs. I ordered some plastic caps with the cone thing in them that will fit them, but barely. Thry were made for one gallon jug , and a carlo rossi is actually a four liter jug. I just soak the caps in very hot water for...

Hey coaster, I've been having pretty good luck using welches 100% pure grape juice to top up. The way I figure it, that gradual introduction of sugar between rackings can bring the alcahol content up just a tad, plus it comes in both red and white. would be very intrested to hear what some...