Search results

I love using them. But I've only had some wine in them for about 6 months. The rest got consumed. :) The only problem I have with them is they never make their way back if I give them away....

I started a 6 gallon batch last year towards the end of Nov. and it's still in the carboy, slowly still dropping sediment out. It refuses to clear! Oh well, I've got plenty to hold me over till it decides it's ready....

http://sabinemarcelis.com/work/house-wine/

Curious to know if you've monitored the electric bill any more and how things are coming along. I'm going to have to start bottling soon, and I've got over 200+ bottles I'm going to end up with this year. I think I'm going to have to do something similar in my detached garage just for wine...

Oh, this sounds good.

I've learned this the hard way also. I had two opened bottles I was using, one from a wine equip. kit I bought and another someone gave me when I bought their used carboy. Out of three batches I made last year, one of the batches produced bottle bombs. This year so far I bottled half of my...

Liked! In for the win!

All of my small 1 gallon wines have always seemed to go quicker. Just did some rackings and ended up just botteling my gallon of Mulberry, because on tasting it was just sooo darn good and it was clear as a bell.

I also can not find this app.

My laundry/pantry/wine corner is coming along nicely. I used all the left over cut off pieces from my pallets to creat some wall coverings. I plan to build some shelving in the 5 next spaces in the wall, just like the canned goods, but for some wine bottles on their side. And I was toying...

Tried it last night, and this method also works great for oranges. I had a few bags of the small redmore oranges that I just quartered and threw in a straining bag. Smooshed 'em up real good w/ my hands for a bit and then put them through the wringer. :dg

I usually freeze my fruits before had also, but that's one of the reason's I went on and tried this, because my freezer was full and I still had apples!

I don't know about his recipe, but the flavor combo just sounds good. Will have to try something like this.

So today I scored two used food processors off craigslist for 25$ and stopped by the local hardware and bought a new bucket and wringer for 50$. Had about 50 assorted apples I cored and sectioned. Got 1.25 gal. Now I' kicked back enjoying my 75$ glass of cider!

http://www.youtube.com/watch?v=DTaCbDNKDv8 comments? opinions? I think I might try this this weekend! (I don't think he should've used that dish soap)

I added a little of both already. Think if it's still at the same point this evening, I'll pitch another yeast. Thanks for the reply.

Banana wine temp Well, I think I've got my first stuck fermentation now... I started this must a little high, Sg 1.113 I used Red Star Pasteur Champagne 59-86° 13-15% Medium-Low http://www.winemakermag.com/guide/yeast The it's on it's 7th day in the primary ferment bucket and the SG has...

Just a little advice from experience, keep your banana fermenting in an area where you don't mind a mess. These foam....A LOT during the primary fermentation. After cleaning a nice mess the next morning after pitching my yeast, I now have my bucket sitting in the utility sink. :slp But I did...

Yes, the potential here was ~17%. I was aiming for around 12% in the final product. Simple math tells me that 3 Gal. at 17% mixed with 3 Gal. of water at 0% will give me 6 Gal. at 8.5%....but I'm hoping that a lot more juice comes out of the apples and I also have some apple slurry/starter...