Recent content by corntassel

I have made a lot of hibuscus wine. I usually make 6 galons every 2 years. I use the dried flowers, mostly the mexican varity. If there is a mexican grocery store in your area they usually have them. A friend of mine uses rose petals with his pear wine. He puts them in the primary fermenter...

Well after 4 months I now have internet. Man I am RUAL I mean realy in the woods but I LLLOVE it. I have been busy besides mooving and un packing and then down sizing I have picked and frozen 55 lbs pie cherries, 11 galons of black berries, 126 lbs. of 2 types of plums, & 25 galons of...

I just stim the berries put them in galloon bags and freeze them. After the season or any time after2 weeks take some out steam juice them then while the juice is hot put them in ssterilized jars and store for later. That way you don't have to process all at once. The caned juice will last for a...

I don't post very much but am on each day checking things out. I have never made a kit wine so I can't help there. I make only grape and fruit wines and some vegie wines. Sold my winery alittle over 2 years ago and just do it for fun and close friends now. The reason I will be off is moving to...

Sorry I am late but happy birthday anyway

do not grind up the berries because the seeds will give you too much tannin and cause a bitter taste. Freeze them for about 2 weeks and it will cause them to give you more juice.

Just got back last night and was too tired to get on line. We went off and forgot the camera so next trip will get pictures. Wade the river has blue cats, flathead cats, large mouth bass , kentuck bass, bluegill, red eared perch,crappie, aligator gar,carp, buffalo, rock bass & bowfin. It also...

I have always wanted to live on a river and be a river rat. Yesterday it all came together. A 2 bedroom 1 bath place I have been looking at is now mine. It is on a bluff overlooking Black river in north east Arkensas. This river is the one I fished as a kid. The property comes with fruit trees...

welcome fellow Iowan.

This is a 1 gal. recipt and is a veration of Jack Kellers recipt. I make this every 2 years but in a 3 gal batch ( just multiply by 3 on all ingredients) 6lbs. vine riponed fruit ( store bought tast yuckey) sugar to 1.085-1.090 1tsp acid blend 1/2 tsp pectic enzyme 1/8 tsp grape...

hate to but in but I make a cherry vanela port every other year. I use tart cherries and vanila beans. I put the vanila beans in while bulk aging for about 4-6 weeks spliting them first. It has a wonderful flavor chery up frunt and vanela at the end.

if you don't back sweeton it is good for making a salid dressing. Just substitute it for the vingar in a vingeret recipt , also good in BBQ sauce but a good sipping winefor the summer.

I put my corks in a vaccum seal bag then about a week before I am ready to bottle I put the amount of corks I will need + a few extra in the corkadore. After I am through bottling if any are left over I put them back in the vaccum bag pull a vaccum and reseal have not had any cork problems this...

when I first started making wine 12 yeaes ago I put an air lock on my primary ferminter. That was a hassel to get the lid off to stir twice a day. I started only air locking my secondary and over the years have had NO trouble with it this way. I have to admit I have never made a kit wine , will...

smaller batches usually fermit faster than larger ones . So you are OK.