Last Activity:05-17-2013 10:24 AM
Likes Given: 2
47 Likes on 42 Posts
Posted in thread: Apple juice AND concentrate on 05-18-2013 at 12:43 PM
Hmmm--MLF'ing itself. This almost sounds pornographic.
Posted in thread: Apple juice AND concentrate on 05-18-2013 at 12:40 PM
Some people do an MLF on apple. But another thing you can try is using a malic acid
metabolizing culture such as 71B. The malic in apple doesn't seem as harsh to me as it does on
pear. But the 71B wil...
Posted in thread: critique/inputs for blackberry wine on 05-18-2013 at 12:24 PM
Experience will definitely add to your knowledge base--we just want to be sure you have enough
basic knowledge before you start in order to have success. Wish every new winemaker would do
Posted in thread: Santa Bachelli Chianti on 05-18-2013 at 11:54 AM
Good grief!!! I've always loved Aldi's--all their food tastes great and even their cereal is
much better than the name brands. Who would of thought they'd have crap wine? Especially since
the people w...
Posted in thread: Back sweetening, how much sugar? on 05-18-2013 at 11:46 AM
Here's another way---add sugar until you are pleased with the taste then take a hydrometer
reading. Next time you make the same wine, you can refer to your notes on what SG you are
shooting for and ho...
Posted in thread: Apple Wine F Pack Question on 05-18-2013 at 11:30 AM
I think your plan to sweeten and add juice to it is a good one. Don't forget to add a little
more meta to it along with sorbate. Not sure what level of sweetness you're shooting for but
sugar will bri...
Posted in thread: Glass carboys on 05-18-2013 at 11:15 AM
You will never regret having more carboys.
Posted in thread: critique/inputs for blackberry wine on 05-17-2013 at 03:19 PM
wood--sounds like you're getting your feet under you on the blackberry. Blackberry is a tough
wine to make for many beginners because they don't understand NOT using acid blend and needing
to use the ...
Posted in thread: Compliment? I guess so--- on 05-17-2013 at 02:08 PM
Tomm---We never use fruit juice. All we do is freeze the fruit---you can't imagine how much
juice that yields. We also use pectic enzyme to break the fruit down, but that is standard for
fruit wines. ...
Posted in thread: Apple Wine F Pack Question on 05-17-2013 at 01:33 PM
Seven months for apple is pretty young. The best apple wine I ever had was 6 years old. I'm not
saying you need to age it THAT long. But 1-2 years is better than 7 months. The flavor really
firms up e...