Search results

OG was a bit of a "oh crap" as I forgot to take the temp into consideration. Yeah I know that was a numbnuts move. But the original fermentation was done as one batch in a 25 gallon barrel. I did add sugar as a simple syrup. But nothing added after I pitched the yeast. Until I added the EC 1118...

If there is any one that can help I would sure appreciate it. I have 3 batches of muscadine 2 five gallon and 1 seven gallon batch. All 3 batches we started together and split into the three batches at secondary fermentation. The SG was 1.108. I used lalvin 71b 1122 yeast with yeast nutrient...

I found it thanks!

Been a while since I've been on here. And need to change my password. Where do I go to do that?

Thanks for the welcome!:)

Thanks guys, at least now I have a game plan. Thanks again!

Hello every one. This is my first post. Every year I make Christmas wine tailored to who I give it to. This year I got a request for a Red Dry and Smokey. Red and Dry no problem. But the Smokey has me a little stumped. Always heard and read use PEAT MOSS for smoky flavor. But I am getting a lot...

Kinda long but funny.

After breaking 3 toes by droping a glass carboy on my foot, I shure could use one of them.