Search results

I have an acorn wine that seems to have alcohol off the chart! My hydrometer sinks below the numbers and I am guessing .980 or below! Is there an inexpensive way to test gravity/alcohol? I am also going to have to backsweeten and flavor this "wine".. After reading about citrus I am...

<TABLE =maintable borderColor=#000000 cellSpacing=0 cellPadding=5 width="100%" border=2> <T> <TR> <TD> I bought this corker and it does not insert the cork as far as I want into the bottle. I do not see an adjustment on the ram. I like the cork just below the rim of the bottle. Any Ideas...

I am 5 months into this wine and need some advice. When I started it I should have "schucked" the acorns..but I did not! I ground up everything but the caps and fermented. Today I racked for the third time. The wine is clearing very nice but tastes somewhere between moonshine and kerosene. I...

No kidding! I think it is a sickness! Thank God we made it through Ike with minimal dammage Lots of trees down and lots of clean up!..but here I am looking at this beautiful white oak....and....all the acorns...and yes I do have a recipe for acorn wine! It did not take me long to gather...

I have made acouple kits of this, Gewvert, Pinot gris, and they seem to go over well with my friends. we like them too. Are the reds as good as the whites? I ordered a cab and petite sirah kit today they will be my next two. Edited by: fish1onthefly

Bottled my Blackberry today and started the Mesquite Bean trial today! Mesquite trees are native to South Texas and produce a long 8-10 inch bean. I guess the tree is most famous for its wood which is very hard and makes great BBQ smoke! The recipie called for 3/lbs of Mesquitebeans to be...

Here is the latest to get bottled this weekend.. As Iposted before I am trying to keep my labels places I have fished....with pictures I have taken. Let me know what you think!

I have done this on the last two bottlings and wonder if any one elsehas? I made the kits in 6 gal carboys but when I rack off the lees for the last time I rack to a 5 gallon, holding the siphon off the botton,and finish witha 1 gallon. I did it the first time because I wanted to hold 1 gallon...

I have decided to use rivers I have fished in for my back drop for my wine labels Here is the first...Thanks for your comments

With all the blueberry talk I picked some and started my batch this week..Here are the pictures of the berrys on the hoof! I picked 4 gallons in less than 2 hours! The wine is fermenting and smells GREAT!

I picked up 1 gal of peach cider this weekend, and I need some suggestions on how much to use for a 1 gal batch of wine? Any one ever use this as a base?

I know this will only stir a limited few..But has any one made Mesquite bean wine? I have a recipie but wondered how it tastes??? I also plan to try Cactus flower this fall...any tips from the southern crowd??

well I started my first fresh fruit wine this weekend. I picked 10/lbs of blackberrys and have a 2 gal batch. I added yeast last night and waiting for it to kick off. I want a dry wine and had a startting sg of 1.080. Any tricks to keep as much blackberry flavor as possibile?Edited by...

I am wondering if you seasoned (ageing!)wine makers,have a list of things you would just wished you would havehad from the start...You know the stuff that after you got it you wondered why it took you so long to get it! I would like your input on these 5 but if you have more..by all means put...

I have spent the past hour or so reading about de-gassing. I have a couple of questions.. How effective is the stir the crap out of it method? When is the best time to do this? Is the vacuum pump worth it? I also ran across this on utube and it seemed to work pretty good...

Well my first batchhit the primary this afternoon! WE Austraulian Cab... Thanks for all the help so far.... Yes I did look at the tutorial... Yes I even followed the directions... Yes I will try to be patient I plan to start an new batch each month. Bring on the empty bottles

I was reading the spirited plastic discussion and decided I would look for some smaller containers than the 8 galI have now...Sure enough stopped at Shipleys Donuts this morning and there in the front were icing containers washed and ready to go 2.00 each; 2 gallon or 4 gallon!

I have several carboys..all 5 gallon. I am just etting back into wine making and bought my first kit and they call for a 6 gallon. I don't want to lose the last gallon..or is it just best to leave the settled stuff behind in the primary and work with the 5 gallons? Or should I get a 6 gallon...