Recent content by Rob6578

You can google it there is a chart that shows what yeast is good for what your trying to make as some are good for reds and some more for whites or even blush, its a simple guide to keep in mind when starting but its all up to what you prefer on taste, alc % and the type of wine you are...

You can get Welches grape juice or apple juice from any store also works great to practice with just get all natural with no added sugar (store brand works to) what ever is on sale lol Ive done apple, white grape and red grape all come good, you don't need to add Camden to this juice because its...

I'd dump and start new if you don't have to much invested, but some times it can smell bad the first few days and then be OK, I think that has more to do with wild yeast taking over but I'm no expert by any means, and the wild yeast isn't really a bad thing as long as it starts up before it gets...

I'm not sure why such an old post came up in my notifications lol, but I got a plastic potato masher and it worked great for my blueberry and blackberry batches lol

Back sweeten lol

Ok I think I'll hold off on mixing them for now thanks, last night i did take a glass and sweetened just a bit and it tasted great didn't take much either so I might do just a pinch of sweat then age it.

Ok I think I'll hold off on mixing them for now thanks, last night i did take a glass and sweetened just a bit and it tasted great didn't take much either so I might do just a pinch of sweat then age it.

Love all the contents hear and learned a few things, not trying to vear off the original subject but since it's a blueberry discussion I have a one gal batch of blueberry and it's as clear and done as it's getting but I feel it definitely needs to be sweetened lol but after reading this maybe...

Hope that helps, others may say different or have better advice, I always like more then one person input and like to do some good research my self.

If it's only been a day or 2 since it started I would honestly say no tasting wouldn't really tell you anything, and oxidation is the results of oxygen in the final stages, as it is fermenting the gasses prevent/ force any oxygen out...now natural fermentation isn't always bad especially if it's...

Hope that helps I learned it a few yrs ago when they got bad for me

apple cider vinegar and dish soap 3/1 ratio

Let them land and then vacume as many as possible may take few hrs or days but you will get the bulk if em lol, do not leave anything uncovered big enough for them to reach the batch, (I have wrapped air locks with plastic wrap and poked smaller holes so they wouldn't get in and it still can...