Recent content by GiantSquid

Thank you! now to just get the flavor down...

awesome! thank you much for the info.

yea, it definitely seems like oxidation. im just surprised that it came out better with the oxidation. i dont notice any vinegary taste, and when i tasted it i wouldnt really think raisins, it had a characteristic beetiness to it. do you think doing this same plastic bag procedure to the other...

the oxygenated beet wine is quite brown in color compared to the airlock version. i did bottle it yesterday, and it doesn't seem as murky as it did in the carboy. i wouldn't say it has a nutty taste however, and i noticed no oiliness with it. thanks again.

im still relatively new to wine making and so i have a hard time describing flavor. but the best way i could describe it is that the plastic bag one is a lot more mellow on the harshness, there seems to be quite a bit of flavor with some sweetness, a pretty strong beet aroma, and has a very...

seeing as this is a wine making site, i must recommend turning kombucha into wine, it is so good!

ok, my roommate wanted to make some beet wine with me cause she wanted to learn brewing. so we started and we made 2 gallons worth of beet must, but then separated them into 1 gallon carboys (one for me, one for her). the recipe i used was heavily based off a jack keller recipe, however i did f...