Recent content by go_mustangs

Excellent, thank you. Do I still have the option of transferring to a carboy and adding tanin/oak/raisin and letting it soak for a month or so or best to leave it as is and stabilize and bottle? Again, I really appreciate your help.

SG is 1.010 and it tastes good, but a little sweet

Thank you very much for such a quick reply. I have buckets with built in airlocks. I usually let it go through primary fermentation for about a week or two, then transfer to a carboy, degas, add tanin, add raisins, add oak chips, let it go for a couple months like that, then rack it again and...

Hi there, I have 5 buckets (6 gallons each) of Zinfandel wine juice that I picked up from California Concentrates back in September. I basically just let it set and ferment with the natural yeast. I usually rack it to a carboy/degass/add tanin & raisins but this time around I just let it go...

stabilized / still fermenting Thanks to all for this great wine (and it's variations) and this great thread. I am on my 5th batch. This one is half the lemon and all blueberry. This morning I did everything like normal...once the time was right I racked, stabilized, stopper/airlock...but the...

Good Morning and thank you for all the information in this thread and of course the wonderful recipe. The first batch I made, I back sweetened with splenda and keg carbed (it turned out great). My current 6 gallon batch I thought I would stabilize with 1/4 teaspoon Potassium Metabisulfite and 3...

Got it in the carboy stabilized/degassed/sparkolloid, off to Mexico in the morning. Thanks for the help. I'll report the outcome once I return and finish it off.

Thank you very much, I'll get it going tonight.

Ok, I finally got all the ingredients together....can I start it today, rack to carboy before I leave on 6/1/14....is there enough time?

Hi there, I would like to start my first batch of this but I will be in Mexico from 6/1/14 until 6/8/14. Is there a timeline that would make starting a batch before I leave feasible or am I better off waiting until I get back. The temperature is rising and something tells me this will be a...