Recent content by Mixer

Anyone know anything about these kits? The only thing I know is that it is a 5 liter kit, and you make up the balance of 6 gallons with water. http://www.amazon.com/dp/B001ELJK7I/?tag=skimlinks_replacement-20

So if you make a concord batch of wine, or a concord / blackberry blend, what do you call it on the label. I've been putting stuff like hobo Pinot Noir. But obviously not Pinot Noir grapes so not really accurate. I don't want to put "welch's" on the label. So what to put?

Hey waldo, why did you add water? Why didn't you get enough muscadines to make the entire batch with 100% juice?

Ok , so If I am going to buy an accuvin test kit, and I have fresh muscadines, or pinot noir, or any other grape for that matter, and I am going to test pre fermentation. What should my Acid level be to start? What should my PH be to start? What should they both be after fermentation? I...

So Appleman - is a fast fermentation a good thing, a bad thing, or a neutral thing? I don't believe it was a temperature issue because it never got above 78 degrees and was mostly at 76 degrees.

Well I was shooting for about 11% ABV, and as it stands right now it looks like 12.8% ABV. SG 1.082 is 10.9 potential FG .994 is- (-1.9) = 12.8 I didn't want to add more water than I did. The original reading put the potential at 15% and I didn't want it that strong so I added water...

yeah fasttttt!!!!! fermentation. Wow!! I did go ahead and stir it while I had it open, so I guess any yeast still left will like that. I did want a low alcohol wine, so it sounds like it is what I was shooting for. I will let sit for a few more days then on Saturday rack to carboy...

SG at start was 1.082, SG is now at .994 , and it tastes like wine. But WOW!! that is even faster than my 1 gallon of welch's, it took 8 days, and its only been 3 for this batch of muscat. Seems like something is wrong to me, of course I don't know what. The directions say to leave it in...

I have a williamsbrewing.com kit for muscat, and as it comes in two cans I have the ability to make 1/2 the kit at a time. So I put the juice, and water, and yeast for 3 gallons into a 3.5 gallon bucket with airlock and sealed her up. I have a thermometer stuck on and it has fluctated a bit...

Yeah could have used a bucket, but I don't have one yet. Also as quick as the concentrate wine seems to ferment to completion (my red was 8 days) I didn't really know how long to leave it in the bucket before moving to my jug to finish the ferment. So I figured I would just do the entire ferment...

That is a good point about the airlocks, maybe I will change over to those. Basically though I simply put too much in the jug. I will swap out the airlock and pour a little out. I think it will be ok.

So I decided to make an apple wine after tasting a commercial product. I will post my recipe here after it is done and I have something to actually tell. I started the batch last night just before bed. Here is the picture So I got up this morning for work, went over to check on my fine wine...

So for my first foray into winemaking I made it a father / daughter thing to do together. My daughter is 22 by the way. Anyway we did the Welch's thing, she did a white with bottled juice and I did a red with concentrate. I learned from this fine forum, that I probably had a little weak...

Usually it is a combination of moving the margins in the word doc and setting your printer to print to the edge of the sheet.

ibglowin - Thanks for the link, man wine labels are expensive. The site you mentioned is .75 / label. This sitesite has labels for .50 / label, but still expensive. Well I have ordered some Avery labels and have my template and my inkjet printer, and since I am still just playing at being a...