Search results

I agree with Bryan - backsweetening is more art than science. The best method I have found is to taste test. I also learned the meaning of a new phrase - "oechsle-range"

Interesting idea, but wow it's very expensive! I definitely think it'd be a great idea for people with health concerns, but it doesn't seem economically feasible as a general sugar substitute.

I answered 26-50, but after further review that might be light. Also, I never intended to make this much wine. 😁

Recipe (like most of you this is subject to change on a whim): I follow @GreginND process as far as extracting the juice - 1. Cut stalks into 1" pieces and freeze 2. Thaw and add K-meta 3. After a day or two, press 3. Measure the juice, add the same volume of water back into the pressed...

Thought I'd just post a pic and a couple of thoughts on my most recent batch of rhubarb wine, bottled last week. This was made with rhubarb I harvested last summer and froze. This particular batch was made from the stuff I had leftover after making raspberry rhubarb which turned out quite...

@Old Corker here's my Rose which had no carbon addition. I didn't have a flashlight handy to backlight it, but as you can see it's quite dark.

I like their Rose. So did mine - they're also one of the top veterinary schools in the nation!

Thanks! That's pretty much what I expected. I do plan to bulk age, so I'm not super worried about incomplete fermentation.

My Rose kit is still in the Speidel under airlock. I wasn't around to add the nutrient booster (if there was any), so I guess I'll skip that step too. 😁 Hoping to get it racked into a carboy this evening.

Got it bottled last evening, 6+ months bulk aging. Looks nice. I'll let it sit for a few weeks and give it a try.

A bit of a wrench is getting tossed into the comparison beteween my and @Old Corker Grenache Rose kits - I was traveling a couple days last week, and I'm going to be gone all this week. Consequently, I haven't paid much attention to my version without the carbon. I took a quick look last...

Yes I'm doing the Grenache Rose. I normally do use the bentonite, however.

@Old Corker also started mine yesterday, skipped the carbon. It'll be interesting to see how our batches compare.

Mine showed up yesterday. I'm debating on whether or not to use the carbon as well - leaning toward not.

I've heard that about it getting cloudy also, but I don't think it's true. I was worried about that so I kept mixing up new batches everytime I did something. Started checking the pH and it seems to be fine after weeks. Now I keep a spray bottle filled with it and I just refill it whenever I...

I brought several bottles to my brother and sister-in-laws' place for Easter. Got a message from my SIL that the Pinot Grigio was "even better than the store-bought stuff" and my niece just loved the Shiraz. Both were cheap kits with some tweaks. It makes me happy that other people enjoy it...

I've found no problems with fermentation and quality of the final product at lower temperatures (my basement stays pretty cool, just above 60* during the winter).

I also started using starter for my yeast, although I hadn't really had any major issue with using it dry, either. It was just slow from time to time.

Never had it turn blue. Mine is always cloudy - I think probably due to the hardness of my water.

Take these answers with a healthy grain of salt, since I know about 1% of most of the members here, but here are my responses: 1) I haven't noticed a huge difference in sweetness with glycerin, but I've only added it to a couple of batches so far. IMO, the improvement in mouth feel and body is...