I'm thinking either a cider of some sort, a honey mead, or a dandelion wine (finding dandelion in the winter is going to be rough for me though). Any good ideas come to mind?
Can anyone point me in the right direction to find recipes (wine, mead, cider, etc.) that are six gallons in size? I searched the forums and mywinerecipes.com and most were 1 gallon in size.
Thanks!
Does anyone know of a wine recipe that ends up with a high alcohol content? Preferably measured out to be made in a 6-gallon carboy. I've made several wine kits and want to start experimenting. And for this wine, I'd like to make something pretty strong but hopefully not horrible :)
Anyone...
Wow! I got online JUST to post this exact same question! I went to rack my WE Pinot Grigio and it started at 1.080 and at day 6 it was at 1.036 when it was supposed to be 1.010 or less. So I started to freak thinking the 75 degree Fahrenheit temps killed the yeast off. But it's still sizzling so...
Well it's bottled! I ended up getting 28 bottles and two big glasses of wine for the misses and I to share. I must say, it's pretty good! It has a slight yeasty taste. I think because it could of been degassed a little bit more. But I just let the glasses I had left decant a bit and they tasted...
Ok, when I get home I'll degas it some more. I used an electric degasser and stirred it all recommended lengths when prompted to and thought that would take care of it. Any other suggestions? Thanks Jack for the input.
Another thing I noticed while clearing/stabilizing. This step said to leave the sediment in while stirring. Well now there is sedimet all near the neck and along the sides of the carboy. Should I try to stick something in there to wipe it off so it can sink to the bottom? It seems like no matter...
Mwa ha ha the yeast is alive! I checked the temp before work this morning and the yeast is all bubbly and fizzy. The temp is steady at 72 degrees. So it'll probably be a fast fermentation since it's a bit on the warm side right? Should I check SG sooner than 5 days or just wait the 5 days and be...
So far, so good. The only real hiccup I encountered was "luke warm" water was a little too warm. I had to set the bucket outside to let the must cool down from 82 degrees down to 70 degrees before adding the yeast. Now the bucket is resting for about 5 days till I check the S.G. again.
Now for...
Wow, the equipment arrived today and I was attacked by exploding packing peanuts! It'll take longer to clean all those up than it'll take to start making the wine!
I must say, it's rather intimidating looking at all of the gear. I guess we'll find out how things go Saturday
The kit and equipment should arrive by the end of this week. I have Saturday laid out to get things started. I'm excited! I'll try to take pictures if I remember. I'll have to have some wine on hand to celebrate :)
I know you can purchase used barrels from the various distilleries, but as to...
Never mind on the k-meta. I get it now. Good recommendation on the big bag so I can over sanitize cause I'm sure I'm going to freak out and even sanitize the wife when she walks into the room
Sorry for the long reply. I had a lot going on. We got an amazing deal on a new construction house so we had a whirlwind of a process to go through the past few weeks but we're in a new house! Including huge pantry to make wine in!
So as of today, I'm placing my order finally! I switched to the...
Hey everyone! My name is J.J. I'm a budding wine maker in the Nashville, TN area. I've decided to make finevinewines.com my home I'm 27 yrs old and work at as a systems admin for a medical company. I'm about to start making my first batch of "quality" wine. I've made several batches of just...