Recent content by RonInHollywood

This post is about SIMPLE recipes! I'm going wild wine... rustic wine... way in the cave wine... Noah right off the boat wine... Thanks for posts. I'll add the 24 hours in there.

I like these simple directions for a country wine but I think there is a mistake concerning the campden tablet... there is no 'wait 24 hours before adding yeast'. Is that a mistake? Pour the hot sugar water over your fruit/herbs/dried herbs. Let everything cool. Once it’s cool enough to...

Yes I did the so2 to kill off wild yeast/bacteria, then day later added wine yeast and nutrients. For the cantaloupe I ended up using a juicer. I wanted to crush but was like... ahh.. that's enough. But I figured the so2 would kill off anything. Other fruit I hand crushed. All of them, campden...

Its only been 4 weeks.

I need to correct, its not white flowers, but a thin coating of gel or flakes at the surface that grows. These are in my fruit wine attempts. I thought I put enough campden tablets, 1 per gal. Before fermentation, then added good yeast, then waited that out with net, then removed must and...

So it appears bacteria snuck into my 1 gal experiments on cantaloupe and a frozen berry carboy. I just read up on it here, and yes, little white flakes are growing on the surface of my 1 gal carboys, for a month. And the sweet smell of cantaloupe wine is over powered by a nail polish aroma...

any suggestions on best way to store bottles? shelves, cheap yet sturdy wine racks?

phew thanks guys, will be racking tonight.

oh so you can't just 'drink' out of it.

So I put part of my cheap lap pak 4 week wine kit into a 1 gal oak barrel. Its been in one month and I'm trying it. The barrel is new, burnt on the inside, etc... So the wine tastes licorice, oaky, strong? I have a fear of vinegar and am wondering if that might be the path? It tastes...

Ah... yes... 1.094. I absolutely want to be aware of that discrepancy.

Thanks Calvin! You made my week! I can relax and enjoy. APPRECIATE. ...unless your wrong... oh no... now I'm wine nervy again... ;)

Ok thanks. But is it okay then that I keep to 5, to have a more full bodied wine?

So I started a paklabs italia 4-week wine kit. The SG was .094 not between .080 and .090 What to do? It smelled a bit fermented right out of bag? Said it was packed Jan 2014. I did have sitting in my closet last month because I did not have a carboy freed up yet. I only did 5 gals...

Adding k-meta 1/2 to 1/4 tsp... that's per gallon? Campden tablets is 1 per gallon "Stablizer" it just says that on packet and in instructions. When adding k-meta, do I need to mix thoroughly with a degasser on a drill (mechanical) or just a simple stirring with a spoon is fine?