Recent content by bladeofthemoon

is it Mycoderma or otherwise known as Flowers of wine??

just another development, the wine has been fermenting very well for the last 4 days, however, when i went to stir it today evening, it had a whitish kinda color on the top of the must, like it had dried or something. it was sort of a bleached color. is that ok? i cannot recollect if something...

hey guys, its been a while since i was last here. got busy with work and life, resulting in getting married and with a killer work load lol :D anyhow, with my last batch of orange wine coming out very well, i decided to experiment with them. This latest batch is blackberry with...

lol thanks for the answer. well its just that i wanted to confirm cause here in India we usually use liters and ML's and stuff and the metric system isnt the system used on a regular basis here. Even in the engineering industry (of which im a big part) uses Kg/cm2 and stuff for measuring...

I was going through some recipes on the internet and in a lot of cases people say stuff like 1 pt of wheat or 7 pts of water etc. so does pts mean pints here? or packets? if so, what is the standard size of packet that they are talking about? regards, blade

Hey guys, its that season of the year when i get very good quality black grapes, a little sour a little sweet. Pips are there but very small in size and u wont even notice them while eating. so i was thinking of making some black grape wine. The thing is the recipe i have is for a 5 gallon...

really? awwww. and here i was hoping for something truly exotic. :(

how exactly is wheat used in clearing white wines? can anyone tell me? do you have to ground wheat and then add the powder to the mix? also, can it be used to clear fruit wines?

yep yep. i definitely wanna catch up with my old friends.. already see a message from tom and wade :) wonder where arcticid is and annie :) hi tom, great to see u. i am stuck between a mint wine or a custard apple wine. im getting some great custard apple fresh fruit just now in the market and...

Hey guys, the time of the year when i can brew wines again with good fruit is here and so im back to my old haunt. hope to get lots of lessons from everyone again :sn

quick question sid, wont letting the raisins sit overnight in boiling water remove the sugar as well? im just guessing that it will.

how bout if u dont add sulphites at all? oh and i keep my wines in a refrigerator set at a slightly chilly level :)is that fine?

cool.. i'll make use of it. i suppose as u say, it will help keep the wine for long periods measured in years i hope :)

hmmm ya thats quite thru though. i mean about the sodium leaving a flavour in your mouth. is it used in the same quantities?

http://www.grapestomper.com/recplum.html i found this which seems to be a good link for a recipe. i personally found with my 3rd batch that using sodium bisulphite and tannin and all just complicates matters. i just use the fruit, sugar/honey and yeast and let it ferment itself out and the wine...