Recent content by CharlieM

I made a CB that, unfortunately, has a strong alcohol scent when uncorked. And the taste makes my fellow tasters think it's on the way to becoming vinegar. But one suggested making a Vinegarette dressing out of it. Does any one have s recipe to do this? Or a web site ?

Appreciate all the input. The press looks like the best way, either for fruit or red wines. Sent from my iPhone using Wine Making

Another way of putting it would be does the skin / seeds / core affect the wine making process. Sent from my iPhone using Wine Making

A Vitamix, because of the blade configuration and the high speed, basically juices everything - skin, seeds, meat & core on a apple. If all I need is the "juice" itself, them I guess I need a press. Either way, your getting juice, but one way it's the juice only & the other way the juice is the...

I've been looking to graduate into making wine from actual fruit / grapes and it looks like a press is needed. But I have a Vitamix which I use daily for a veg/fruit smoothie. Unlike a juicer, you can put a whole apple in it, with core & seeds, and it's all juice when it's done. Would this work...

I'm in the process of converting a fridge to a kegerator. The plan is to have 4 taps with one dedicated for wine. I make the sweet wine kits for the wife & co. and want to keep one tap for that. Anyone done this and might have some pointers / do's & dont's on kegging wine? One question that came...

I'm in the process of converting a fridge to a kegerator. The plan is to have 4 taps with one dedicated for wine. I make the sweet wine kits for the wife & co. and want to keep one tap for that. Anyone done this and might have some pointers / do's & dont's on kegging wine? One question that came...

Ok I've got simple syrup and glycerine as options. But found at local store Super Smoother, which is 1/2 oz each of glycerin and liquid oak extract. Opinions on this? A little oak might be nice.

Tonyt - explain "simple syrup" please. I have some glycerine and was going to stir in 2oz at bottling and see if that helped. Again it's not a sour taste but probably from not being fully degraded.

Started one in April and planning to bottle around Thanksgiving. It's good right now but, aside from more aging, is there anything I can do to smooth it out some? It's just a tad "bitey" right now. Drinkable but could be better. Suggestions ? Thoughts?

I've done several kits over the last year and I've never fully gotten all the gas out, even using the whip on a drill and draining two batteries! But aging seems to finish off the de-gasing naturally. Island Mist kits might say 2 weeks before going from step 2 to 3 give it a month.

Does anyone know of a cheap or free program to make your own labels?

I've been making the kits now for a year with good success. Few Island Mist and have a Merlot and Port aging until November. In all these I've used the supplied yeast. But been reading some on using a liquid type instead. Anyone ever done this, used a different type than what's supplied? Pros /...

Ok added 4lb bag of sugar last night, approx 48 hours after putting all into prim ferm to begin process. But wasn't thinking about the "reaction"! But checked this morning and air lock is still "bobbing" so all is good. Thinking I should leave it at this stage few extra days so fermenting can...

I'm on my second IM kit, a Exotic Fruit White Zin. Not my favorite but the wife and her friends like them. Light, refreshing. The alcohol content in these only runs around 6-7%. Is there a way to bump them up a little, say around 9-10? It just started fermenting yesterday so it's in the early...