Recent content by earthkitten

Well, Jobe... I've been a very bad Earthcat, and I haven't bought any extra Light Malt yet. In my defence (and it's weak...hehehe...) I did go to a local U-Brew place, and asked them if they had any. They had liquid malt only in big vats, and I also asked about carboys there. I found they...

That's really weird. I just found out what a hygrothermograph is yesterday at work (work in a Museum)....is that the same as a hygrometer?

NEAT!

OH WOW. Where would I get one of those cool dealies?....

OK! I'm gonna try it! And a question: Should I go ahead and get a 5-gallon carboy? I might as well....jeez....ok, I'll get one. I'll get a bung/airlock, and a siphon too....damn, I may become a winemaker yet!!! The only problem is...I don't know if there is one room in my house that's...

About 5 gallons (very rough estimate) in my batch. Half of that is bottled already. Lalvin EC-1118 Saccharomyces bayanus is the yeast I used. Yes, I have a supply store fairly close-by, I think.

Oh guys. How I WISH I was wrong, but I just tested again, and YES. It is 1.120, not 1.020. Unbelievable, I know, but friggin true. My wine's going to the moon. Does this mean if I just leave it to proceed, then I'll end up with moonshine or sumthin? Hehehehe....that's sounding pretty...

After 28 days of fermenting, the sweetest, and most rank red wine known to man reads......1.120 spg! I still really have no idea what it was when I started unfortunately. But the ingredients were roughly equal parts juice (from fresh), water, and sugar. Yes.....WAAAY too much sugar.....I have no...

You know, jetfuel would be ok with me at this point. :) Anything's better than the flat grape soda I have right now. God, as long as some of the sugar gets eaten up, I'll be ok with anything. I really dislike sweet wines....hehehe......

Haha! I know, I'm stubborn, can you tell? Hehehe.... I actually used Lalvin yeast. When it was all said and done, it was probably morelike 16-17 days of fermentation, rather than 11 (for the stuff that's bottled, anyway...) No, I don't have a hydrometer yet, but I'm going to do my...

Well folks....going to 'whine' about my "wine"...... If you can call it that.... Don't know if anyone's been following my adventures, but I've made this 5 gallon batch of 'Ghetto Wine' from an old recipe (listed in 'recipes') that is roughly equal parts fresh red grape juice (from my...

YOU GUYS ROCK!!! I'm totally gonna do that.....hehehehe.....great graphics too, Waldo. Thanks sooo much, see....this is why I post on this forum. :)

Oh, I appreciate all the advice, Appleman. Nothing negative about your comments at all. :) I realize that this method of making wine is completely archaic, and most wine-folks reading my question are probably shaking their heads...hehe.... I just wanted to try it. I can't quite explain it...

Here's a photo of one of my buckets:

Hi folks, Any advice would be appreciated: I have been making red wine from fresh, probably 'wild' grapes on my property, and using a very old recipe. The recipe is in the 'Wine Recipe' section if you need to have a look; it's entitled "Ghetto Wine"....hehehe..... According to...