Recent content by AstroBootes

Wade, re: Well I stir the snot out of it 1st with the mix stir and then I keep using it till I can hold between 10 and 15" of vacuum for 2 hours How are you checking the vacuum? Thank You, Bob

Appleman...how far upstate in NY are you? Ever tour the fingerlakes wineries, more specifically around cayuga? Bob

Thank you Wade... As far as degassing, how long do you use the degasser and how frequently? Bob

Appleman...thank you. A few questions: re: You can then degas and add clarifiers/fining and stabilize. As this is my first controlled(?) attempt at wine making, what clarifiers/fining and stabalizing chemicals would you recommend? I do have acid blend, just didn't use it. re: Then...

I didn't add any acid blend. The recipe said 'do not use with wild plums', and i figured these were wild plums, ie., i plucked them from a tree vs store bought. Thank you, Bob

Well, appears that first attempt is a bust. Now to understand where/why things went south, if that's where we are.... It looks nice, in the carboy, but SG isn't close. The recipe didn't state a starting SG, sobelieve that this is where things started going south. It is still passing gas in the...

Thank you...yes, eq. includes hydrometer, thermometer, syphon, etc., pretty much what is in a starter kit, plus a few extras... Bob

I've read thru several/most of the plum wine threads, and have some questions/comments. I have 16 lbs of unpitted/unprocessed plums, ie., fresh off the tree. Equipment: 6 gal carboy; 7.8 gal fermenting bucket. The recipe: 3.5 qts of water 2 lbs of sugar or 2 lbs. light honey 4...

Something I've had on the back burner for years, but now have a crop of plums/peaches that require harvesting. The peaches will have to wait 'til next year...ate 'em all! The plums have, hopefully, lit the fire. I made some grape wine, circa '73, from some concord grapes I picked up in...