Recent content by tnterryt

im game :r

yes ma'am that's what I did took a half gallon out and put it in a pan with the sugar heated just enough for it to melt put it back in the carboy . of course I sanitized everything from the pot to the wooden spoon I stirred it with

That is how I come up with the 1.010 I took some and just started adding sugar little at a time in a quart jar till my wife and I liked it at 1.010. thanks to you folks I now know the formula to figure it by so hopefully no more guessing

I am not good with words but Julie answered my question . lets say I have a wine that is at.990 and I want it back sweetened to 1.010 how much sugar do I need ?:slp aint good at math either sorry

is there a general rule of thumb as to how many lbs of sugar to back sweeten to curtain specific gravity in this case being 1.010 @ 5 gallons? im sure its posted here some where I just cant lay my hands on it. thanks

if I do another one I will try that. I have about two pounds of berries simmering on the stove that's all I have right now. I will give it a try see what happens also did a Elderberry from them at the same time and it turned out...

I just took the first sip of my 14month old five gallon of blackberry made with the Home Winery Supply blackberry concentrate. can someone tell me how to make flavor pack with real berries and how many berries do you think I need?

thank you I wasn't familiar with the way they where talking about adding sugar six pounds for dry thru 10 pounds for sweet I don't understand their thinking on that

ok hate to bring this back to the top but saramc recommended homewinery so I took the advice (thank you) so I have elderberry and blackberry concentrate that makes five gallon batches it came with lalvin 71b-1122 yeast a little sack of pectic enzyme ,little sack of blackberry acid and...

thanks for you help jm still figuring out this stuff I do have a five gallon of red grape wine no water added that I bought the grapes from walmart its about 6 months ageing I about read to get a little sip of it to see how its doing. that's a jack Keller recipe for the welchs...

ok here's the recipe I followed x 5 to make five gallons •3 cans (11.5 oz) Welch's 100% frozen grape concentrate ••2 tsp acid blend •1 tsp pectic enzyme •1 tsp yeast nutrient •water to make 1 gallon •wine yeast sugar to 1.090 no oak bulk aging in full carboys its not...

first off I don't have any fancy test equipment cept a hydrometer. I have several gallons of mostly Welch's juice wine with recipes taken from this site and others. aged from 4 months to a year tastes pretty good I guess but every bit of it has a slight to moderate bitterness . if I...

i got mine thursday been playing in water to get used to it boy this thing sure is nice

ok thanks i put in seven gallons to start with smashed all them berries up put them in the sack. plus all ingredients except the yeast and sugar ill let it set over night to get some of the berry juice mixed in before i do the SG reading and sugar Saramc ill be coming up your way to...

3.5 to 4 lbs strawberries 1,5 lbs. sugar or to SG 1.090 1 tsp nutrient .75 tsp acid blend .5tsp pectic enzyme 1 campden .5 energizer add enough water for one gallon ive done this recipe before and we liked it pretty well as we (the wife and i) are not wine drinkers but are learning to...