Recent content by vschlaff

It says 1-1/3 tsp. So Each time I used only 1 tsp. It says it will lower the ph .1 percent each time. And I'm not sure what you mean by the second part.

I used one large can of Vitners strawberry and one of the kiwi fruit base. I followed the directions on the cans for the 3 gallon recipes and made a total of 6. Before the first racking I Tasted it and it had a pithy taste. I did an acid titration test and it read at .9 percent. I added the...

All of your wine looks awsome!! Great job!

Looks great!!

I will try that. He has a fobia about things not being made right, or going bad. He is concerned about the aging part of making cheese and He only eats kraft!!! But I will try the mozza!

Well I guess hubby wont try the cheese. So I will have to work at him for a while.

Mozzerella sounds good too!!

Where do you store the cheese that needs to mature? I dont have a basement. I recieved information from Doug about this. So Im looking into wine coolers as an option.

I enjoy everyones idea's!! Thanks Ron for adding yours!!

I have added sugar. I'm not real sure what I think of the flavor yet. I figured I would let it age some then taste and experiment with the vanilla. Thanks for your helpful information!! Ginny

Hi Julie, I made my sweet cherry wine and was thinking instead of adding choc to this one I would add vanilla. I'm thinking it would taste better If I make a tart cherry to mix with the choc. What are your thoughts on this idea? Thanks, Ginny

Romulus MI!!

Thanks cheesewine! I will also check out your products!

Thanks brew and wine supply! I will look at your website!

Thanks Rocky!