Recent content by arh13p

how long does it take to clear again after adding the f-pak so I can bottle? Thanks.

so as thin as a layer as I can get right? just the yellow and orange material?

When using the peeling, am I suppose to peel the lemon and oranges a specific way or can I just peel them as if I were to eat and throw the peelings in the steeped flowers and boil? The recipe I am using only calls to boil them for an hour and then strain everything off. After that I add the...

And if I do is that a bad thing?

I added Sorbate and Kmeta back in January. I want to rack and back-sweeten today. I plan to add Kmeta again but do I need to add sorbate again? Thanks

Nice! So do have to remove all the small green leafy things below the flower yet?

I am only moving 15 minutes away. The wine is at 66 degrees and I am moving my self. . I plan to just put in my vehicle and drive the to the new location. 20 minutes top

I will be moving into a new home in three weeks. I have four 5 gal carboys already cleared and bulk aging. Is there a problem with racking the week I am going to leave then moving them to the new location to finish aging? What should I do?

I am starting to pick dandelions and was wondering if I can simply just freeze them after picking until I have enough to work with?

I have made the Apelwine and it turned out great. I looked up the recipe on here for apple cider and the ingredients are very similar except for adding cinnimon stix. I want to make a hard apple cide, similar to hard ciders bought in the store like woodchuck, etc. They are about 5-6 ABV. I...

Is that for my five gallons?

How many and how long? I have read if you use too much cinnamon or for too long it can be overpowering. Thanks

Any recommendation how much of each per gallon? I might only do three gallons. I have an empty 3 gal and several 1 gal carboys I can rack to. Thanks

I have an apple wine all cleared in a 5 gallon carboy. Is there anything I could do at this point to get the apple pie flavor? I started ferment in December so it's about 3 months old right now.

Not sure what ph is I didn't test it. This is the dragon blood version. I was going to rack, add some white grape concentrate for flavor, degas and add super cleer. After a month I usually rack all the sediment off and let bulk age.