Recent content by tigerthekid

I'm thinking either a cider of some sort, a honey mead, or a dandelion wine (finding dandelion in the winter is going to be rough for me though). Any good ideas come to mind?

Can anyone point me in the right direction to find recipes (wine, mead, cider, etc.) that are six gallons in size? I searched the forums and mywinerecipes.com and most were 1 gallon in size. Thanks!

For the port, does Geo sell kits here for them? What port would you recommend for a first port? Thanks again :)

Does anyone know of a wine recipe that ends up with a high alcohol content? Preferably measured out to be made in a 6-gallon carboy. I've made several wine kits and want to start experimenting. And for this wine, I'd like to make something pretty strong but hopefully not horrible :) Anyone...

Wow! I got online JUST to post this exact same question! I went to rack my WE Pinot Grigio and it started at 1.080 and at day 6 it was at 1.036 when it was supposed to be 1.010 or less. So I started to freak thinking the 75 degree Fahrenheit temps killed the yeast off. But it's still sizzling so...

Well it's bottled! I ended up getting 28 bottles and two big glasses of wine for the misses and I to share. I must say, it's pretty good! It has a slight yeasty taste. I think because it could of been degassed a little bit more. But I just let the glasses I had left decant a bit and they tasted...

I think everything is ok. Bottling is tomorrow as long as things look good after taking a sample.

Ok, when I get home I'll degas it some more. I used an electric degasser and stirred it all recommended lengths when prompted to and thought that would take care of it. Any other suggestions? Thanks Jack for the input.

Another thing I noticed while clearing/stabilizing. This step said to leave the sediment in while stirring. Well now there is sedimet all near the neck and along the sides of the carboy. Should I try to stick something in there to wipe it off so it can sink to the bottom? It seems like no matter...

Well today is the stabilizing and clearing. SG was low. Around .85. Is that normal? Should I be worried?

Well so far so good. SG was 1.000 the 5th day when I racked to the carboy. No problems yet.

Tonight is the first racking. Bubbling has mostly subsided and temp is now steady at 68 degrees.

Mwa ha ha the yeast is alive! I checked the temp before work this morning and the yeast is all bubbly and fizzy. The temp is steady at 72 degrees. So it'll probably be a fast fermentation since it's a bit on the warm side right? Should I check SG sooner than 5 days or just wait the 5 days and be...

So far, so good. The only real hiccup I encountered was "luke warm" water was a little too warm. I had to set the bucket outside to let the must cool down from 82 degrees down to 70 degrees before adding the yeast. Now the bucket is resting for about 5 days till I check the S.G. again. Now for...

Wow, the equipment arrived today and I was attacked by exploding packing peanuts! It'll take longer to clean all those up than it'll take to start making the wine! I must say, it's rather intimidating looking at all of the gear. I guess we'll find out how things go Saturday