Since you used potato water you may end up with a starch haze, make sure you have amylase on hand.
Calvin,
How is the peppermint wine coming along?
Are the mints at your Sonic that solid hard ones or those ones that are similar to some kind of dried foam?
SG is at 1.015 so I strained my batch into secondary. I have about 4 gallons and I expect to lose a lot once everything settles out. I was planning a 3 gallon batch so I'm still good so far.
I did make an f-pac with another 12 oz package of thawed cranberries, zest from one orange, 1 tsp of garam masala, and about a 1/2 cup of last years Strawberry/cranberry Dragon's Blood. Cooked that until the cranberries popped then let it cool down.
I just hope my ferment finishes. Looking at my carboy, I'm not seeing any airlock action. It's been cooler than normal the last few days here, we are seeing temperatures in the 20s and not getting above freezing, but the house stays 62 to 70, depending on time of day and whether I'm cooking or not.
I really don't want to have to deal with a stuck fermentation.
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