Recent content by Mumazilla

Ok, I can. I have some of all of those, even "old" kombucha! TY!

It was not TSP, definitely. What acid soak would you recommend? And, just on the inside? I can live with the outside of the bottle feeling weird. I just want the inside absolutely smooth and sanitized!

I need advice. So, normally I use oxi clean and a tub and put my bottles in there and let the labels come off (been soaking since Wednesday, so not even a week). Never had an issue before now. These bottles coming out feel “etched” on the outside instead of smooth. Can I assume they are “etched”...

I don't post much, and I stay home a lot anyways, doing many things, but the weather has been cold/rainy to do much outdoors. I came across a store selling bananas $13 for 40 pounds. Yep, with just 2 bottles left of really good banana wine, I'm starting another batch - despite my rule "I'm not...

Not sure if I'm posting in the right area, looking for feedback on anyone who has done the 2018 LE Winexpert Negroamaro. I have this kit, I plan to get around to doing it this month. Any pointers?

Is it a strong consideration as to which brand name of brandy you use/or cost range?

I got the Mehu-Liisa last week, to do elderberries, which are in the freezer. But, my neighbor (yes, they are great) has brought me loads and loads of Concord grapes. I've done around 4-5 gallons. There is no way I can make that much jam, so I am going to make a wine. I saved 2.5 lbs of grapes...

Thank you! I was clearing around the elderberries and found a vine clipping that had rooted. Going to transplant it over there. Not sure what it will be, I have different varieties, but I don't seem to get to them before the birds, anyway. Although, I was looking at a cold hardy kiwi...

Hi! I have a small vineyard. I have one spot at the end near the post that I just can't get a grape vine to grow. I was wondering if there is any other vine I can plant there and have it look sort of uniform to the 2 tier set up? Maybe Hops?

Thank you. Boy, do I feel bad. But, today is a new day. So, I live easily 2 hours one way for yeast, so, if I have an active ferment of mead going (using 1116), can I add some to this batch? I know it will no longer be the BOMM, but I don't want to waste it. All I have on hand are wine yeasts.

Sometimes, I think my elevator gets stuck on stupid! I need help! So, first time ever using a smack pack yeast. I read the directions, but failed to grasp the instructions, because. I opened the pack, smacked the little package inside the wet pack, thinking it broke open and I was sold a bad...

Yes, I did write that, and in reality it was not a level 1/4t, it was less, It was just easier to type. lol I suppose I could've said scant 1/4 tsp. But that bad taste is just the overwhelming cloves. That's all I taste, but I don't like cloves, but the recipe called for it, so maybe I'm just...

I can add P Sorbate, but I thought that was added just before bottling, just before back sweetening. Is it ok to add and not bottle for another 3-6 months?

Ok. Thank you for the advice!

In case it blows? Then the bung flies out and the glass doesn't shatter?