Recent content by JohnnyB78

I think I am just going to rack it, just to be on the safe side. One other thing when do you recommend adding oak spirals I have heard some people say to add them now others have said to wait till the last couple months before bottling. I have a California Merlot going now and have already added...

I started my Monti and Chianti from juice buckets Oct 4, OG was 1.080 on both. I racked to secondary at 1.030, and since its been 4 weeks, and they both are still at 1.000, my chianti is slightly lower. I still can see a tiny amount of activity going on, but I am not seeing the gravity going any...

It was local honey, from what I understand most honey from here is clover.

yes I let it go all the way dry, I cant remember the yeast I used, I got it from a wine supply store here near me, that refered to a chart and it was recomended for Mead, and had a potential to reach 17 or 18%. I have also heard that the smell is common, and one of the characteristics of mead...

First of hello, I havent been here in a while due to busy with work, and I keep forgetting my dang password. Ive gotten a lot of great advice here in t the past, so hopefully someone can answer this question. I recently decided to try my luck with a Mead. I looked at a ton of recipes, I had no...

I made some watermelon wine a few months ago. It seemed it went fine and I got lucky and avoided it spoiling by letting it ferment cool. It had a nice watermelon smell. Well after a few months aging, it turning a lime green color, but is crystal clear, and it smells like musty watermelon. Does...

I just did the same, how did yours turn out.

I just started a small batch of Watermellon Wine. I have been reading a little into this, and it seems I may have just wasted my time:slp. Heard alot of wierd stuff about making it, and also heard it rarely turns out any good. I started it obviously out of season so I had to use baby seedless...

Racked of the heavy sediment and combined 2 batches. The whole thing has already cleared. It has the color of a light beer and crystal cleared. Tried a small sample tastes like a extremely strong dry white wine. Not much banana flavor although I have a slight cold. My wife claims it has banana...

like i said i think i got lucky with the first batch it is crytal clear. the second batch on the other hand going pretty slow and a bit hazy. I failed to mention there were some differences in the preperation. The first batch I boiled in a sack. the second i didnt. also the first I used white...

lol....yeah patience is a hard one. Well I plan on having to wait a while on this one. I figure at least a year, but do you think it would take that long to clear.

If I were to add the cloudy one do you think it eventually would clear or will it remain cloudy as well as cloud up the good clear batch. I guess maybe that sounds stupid I just curious. I would hate to ruin a good thing.

I have a Bananna wine going along nicely. Only problem is the amount of sediment is rediculous. It seemed very thick and cloudy at first but after 3 weeks of racking from primary it seems crystal clear. I am getting ready to rack again off the gross lees. Pronlem is I will lose quite a bit of...

I Have a Montepulciano going right now, it was from just a juice bucket I picked up "mosto bello" It is an italian juice. They are suppose to be pretty good. I didnt do anything at all to it except let it ferment and rack it. I just wanted to see what would turn out. I am a little worried that I...

ok I have just racked it out of the primary, which by the way was pretty difficult due to the thickness of the must and the raisins kept clogging the racking cane. now I have it in the secondary and it is already settling a bit. It is looking like half the wine will be lost due to the amount of...